Masala Vadai

Instructions

1. 1

   Soak and Drain the Dal

   • Rinse the chana dal under running water 2-3 times until the water runs clear.
   • Soak the dal in ample water for exactly 2 hours. Soaking for longer can make the vadais absorb too much oil.
   • After 2 hours, drain the dal completely in a colander. Let it sit for 10-15 minutes to ensure all excess water has been removed. This step is crucial for crispy vadais.
2. 2

   Grind the Batter Coarsely

   • Set aside 2 tablespoons of the soaked dal. This will be added to the mixture later for extra texture.
   • Transfer the remaining dal, green chilies, and ginger to a food processor or grinder jar.
   • Pulse the mixture 5-7 times without adding any water. Scrape down the sides and pulse again until you have a coarse, thick, and grainy paste. Do not over-grind into a smooth batter.
3. 3

   Prepare the Vada Mixture

   • Transfer the ground dal paste to a large mixing bowl.
   • Add the reserved whole chana dal, finely chopped onion, coarsely crushed fennel seeds, chopped curry leaves, coriander leaves, asafoetida, and salt.
   • Mix everything thoroughly with your hands until well combined. Do not knead the mixture.
4. 4

   Shape the Vadais

   • Take a lemon-sized portion of the mixture into your palm.
   • Roll it into a rough ball, then flatten it between your palms to form a disc about 2 inches in diameter and 1/3 inch thick. The edges can be slightly uneven, which contributes to the crispiness.
5. 5

   Deep Fry to Perfection

   • Heat oil in a kadai or deep pan over a medium flame. To test the oil temperature, drop a tiny piece of the mixture; it should sizzle and rise to the surface steadily.
   • Carefully slide 4-5 shaped vadais into the hot oil, ensuring not to overcrowd the pan.
   • Fry for about 2-3 minutes on one side until it becomes golden and crisp. Do not disturb them too early.
   • Flip the vadais and fry the other side for another 2-3 minutes until they are uniformly golden brown and crisp all over.
   • Remove the fried vadais with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6. 6

   Serve

   • Serve the Masala Vadai hot and fresh with coconut chutney, mint chutney, or a hot cup of Indian chai.