Masala Dal Vadai
Top Rated Recipe
Key Details:
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prep time: 2 hours 10 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Indian
Key Ingredients:
Split bengal gram
Onion
Rice flour
About Masala Dal Vadai
Table of Contents
Crisp on the outside
and soft inside, these vadai are really tasty
- Split Bengal gram (chana dal), soaked for 2 hours 1 cup
- Dried red chillies, crushed 3
- Cloves 2
- Cinnamon 1 inch
Step 1.Drain split Bengal gram and put into a blender jar. Add red chillies, ginger, cloves and cinnamon and grind coarsely. Add very little water if necessary. Ensure the mixture is dry. Transfer into a mixing bowl.
Step 2.Add onion, ginger, garlic, coriander leaves, fennel seeds, salt and rice flour and mix everything properly.
Read MoreIngredients
- Split Bengal gram (chana dal), soaked for 2 hours 1 cup
- Dried red chillies, crushed 3
- Cloves 2
- Cinnamon 1 inch
- Medium onion, finely chopped 1
- Ginger, finely chopped 1 tbsp
- Garlic, finely chopped 1 tbsp
- Fresh coriander leaves, finely chopped 2 tbsps
- Fennel seeds (saunf) 1 tbsp
- Salt to taste
- Rice flour 2 tbsps
- Oil to deep fry
- Coconut chutney to serve
How to Make Masala Dal Vadai (Stepwise Photos)
Method
- Drain split Bengal gram and put into a blender jar. Add red chillies, ginger, cloves and cinnamon and grind coarsely. Add very little water if necessary. Ensure the mixture is dry. Transfer into a mixing bowl.
- Add onion, ginger, garlic, coriander leaves, fennel seeds, salt and rice flour and mix everything properly.
- Heat sufficient oil in a kadai.
- Make small dumplings of this batter, slide them into hot oil and deep-fry them till they are golden brown. Drain on absorbent paper.
- Arrange the vadai on a serving plate and serve hot with a bowl of coconut chutney.
Additional Tips and Tricks
About chef
Chef Jasmine Dsouza
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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