Masala Vadai
Ingredients
- 500 g Chana dal
- 2 large red onions, cut into smaller bits.
- 2 Red chilli or green chilli chop into smaller bits.
- 1 tbsp Fennel seeds toasted
- 1 tbsp Cumin seeds toasted
- 1 tsp Salt
- 1 tbsp Garlic minced
- 1 tbsp Ginger minced
- 1 tsp Coriander
- 1 tsp Masala powder
- Curry leaves (I have some frozen ones)
- Some mint leaves
- Some coriander leaves
Instructions
Getting Ready
- The night before you go to bed, soak your Chana dal. Rinse it a few times before soaking. The next morning rinse and drain with a sieve while you get ready the rest of the mixture.
- Roughly minced 2 red chillies and the curry leaves. You can use dried chillies but I prefers the redness of the fresh red ones. I would have added green ones too if I have on hand.
- Peel and roughly cut 2 large red onions into small pieces.
Mixing with the help food processor
- Blend half the Chana dal roughly, not so fine. Set aside.
- Blend the other half of the Chana dal with the onions, garlic and ginger paste. Blend finer than the first half but not too fine!
- Add in the rest of the mixture and mix well. Do NOT be tempted to add any water.
- Form into a ball then press with both palms to shape like a small flying saucer and set aside.
Notes
TIP - I like to slice my chillies as it is better than mix into blender. Nicer bite and colours too
TIP - Leave half a red onion and slice thinly for the ecstatic and bit.