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Masala Vadai

Course Side Dish
Cuisine Indian


  • 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 Cinnamon
  • 1 tsp Masala powder
  • Curry leaves (I have some frozen ones)
  • Some mint leaves
  • Some coriander leaves


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.


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.