Muttai Vadai

Instructions

1. 1

   Soak Dal & Boil Eggs

   • Rinse the chana dal under running water until the water runs clear. Soak it in a large bowl with plenty of water for at least 2 hours.
   • In a separate saucepan, place the eggs and cover with water. Bring to a rolling boil and cook for 10 minutes to hard-boil them.
   • After 10 minutes, transfer the eggs to a bowl of ice water to stop the cooking process. Once cool, peel the eggs and carefully cut each one into four quarters. Set aside.
2. 2

   Prepare the Vada Batter

   • Once soaked, drain the chana dal completely using a colander. It's crucial to remove as much water as possible to ensure a thick batter.
   • Transfer the drained dal to a grinder or food processor. Add the dried red chillies, ginger, garlic, and fennel seeds.
   • Grind the mixture into a coarse, thick paste without adding any water. The texture should be grainy, not smooth. Scrape down the sides as needed.
3. 3

   Combine Batter Ingredients

   • Transfer the ground dal paste to a mixing bowl.
   • Add the finely chopped onion, green chillies, curry leaves, coriander leaves, asafoetida, and salt.
   • Mix everything together thoroughly with your hands until all the ingredients are well incorporated.
4. 4

   Shape the Vadas

   • Lightly grease your palms with a little oil to prevent the batter from sticking.
   • Take a lemon-sized portion of the batter and flatten it on your palm to form a small, thick disc.
   • Place one quarter of a boiled egg in the center of the disc.
   • Gently fold the edges of the batter over the egg, ensuring it is completely sealed inside. Shape it into a smooth oval or round ball with no cracks.
   • Repeat the process with the remaining batter and egg pieces.
5. 5

   Deep Fry the Vadas

   • Heat oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of batter into it; it should sizzle and rise to the surface steadily.
   • Carefully slide 3-4 shaped vadas into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 6-8 minutes, turning them occasionally, until they are a deep golden brown and crispy on all sides. Maintain a consistent medium flame for even cooking.
6. 6

   Drain and Serve

   • Once fried, remove the vadas from the oil using a slotted spoon, allowing excess oil to drip back into the pan.
   • Place the hot vadas on a plate lined with paper towels to absorb any remaining oil.
   • Serve Muttai Vadas immediately while they are hot and crispy, with coconut chutney or tomato ketchup.