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Masala vadai

tea kadai style masala vadai
5 from 1 vote
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To soak:

  • 1 cup Chana Dal | kadalai paruppu
  • 1 cup water
  • 2 Red Chillies

To grind:

  • 1 teaspoon Fennel Seeds | Sombu
  • 4 pods Garlic peeled
  • Ginger Small piece
  • Sugar - a pinch
  • Salt - as needed

To mix :

  • 1/2 cup Onion finely chopped
  • Few Curry leaves
  • 1 Green chilli deseeded

To fry:

  • Oil - to grease


  • Firstly wash chana dal
  • Add water, red chilli and soak 2 to 3 hrs
  • After the chana dal turn turns soft press, Transfer to a colander and drain the water completely
  • Add soaked dal and red chilli to the mixie jar
  • Furthermore add fennel seed, garlic, ginger, salt, and a pinch of sugar
  • Pulse 4-5 times until the dals are coarse ground. finally, grind in speed 1 and transfer. If required sprinkle very little water and grind. Avoid pouring water, ground coarse thick vadai batter
  • Transfer the ground vadai batter
  • Furthermore, add curry leaves coriander leaves, a pinch of sugar, a green chili, onion, and mix well
  • Heat enough oil in a heavy-bottomed deep pan
  • Grease your hands with water, pinch a small portion of the vadai, and roll. Place it on the other other hand and flatten the vadai with your palm
  • Alternatively, you can grease the parchment paper with oil. Grease your hands with water, pinch a small portion of the vadai, and roll. Place it on the parchment paper and flatten the vadai
  • Prepare and keep 4-5 vadai based on your pan size for parallel frying
  • When oil is hot gently add the vadai and fry on medium flame
  • After one side is golden flip and fry another side till vadai turns golden and crispy
  • Drain the oil in an oil filter or place a paper towel on a colander
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  1. Soak till chana dal turns soft press else vadai might turn hard crisp
  2. Discard the water completely then pulse. Moisture in the dal is enough for  pulsing
  3. Pulse the vadai batter and grind only once. Avoid continuous grinding
  4. fry vadai  in medium heat
  5. Avoid soaking for a long time. Excess soaking won't yield crispy vadai
  6. I have made vadai right after grinding so added salt and onion. If you are planning to fry vadai later, add salt and onion just before frying
  7. You can adjust red/ green chilli according to your taste
  8. Since I have used onion I skipped Asafoetida
  9. you can add mint for extra flavor
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