Crispy Masala Vadai Recipe - Who's Hungry

Hello Foodies,

I'm back with another tea-time snack.

A popular South Indian tea-time snack and a street food made using skinned split Bengal gram i.e Chana Dal.

Masala meaning a mixture of spices are added to the coarsely ground chana dal mixture to make these crispy.

If you are looking for Street style masala vada, this recipe may be for you.

Absolutely delicious and crunchy!

Chanadal - 200g or 1 cup

Cinnamon Stick - 1 inch

Chopped Ginger - 1/2 tsp

Garlic - as required

Fennel/Saunf - 1 tsp

Coriander Leaves - 1 sprig

Green chilies - 1 or 2

Mint Leaves - 3 sprigs

Chopped onion - 1 small

Curry Leaves - 1 sprig

Salt - as required

Oil - for deep fry

1. Wash chana dal.
2. Soak it in 1/2 - cup of water for 1 hour.

1. Chop the green leaves.
2. Chop the green chilies.
3. Chop the Onions.

1. Drain the water to a bowl, use this water for grinding, if required.
2. Keep aside for 10 - 20 minutes.

1. Add ginger and few pieces of garlic into a mixer jar.
2. Add cinnamon, fennel seeds to the garlic paste to make it flavor good.

1. Add chana dal to a mixer jar.
2. Add 1/2 Tsp of onion pieces and 1/2 of green chilies.
3. Add ginger-garlic paste and salt.
4. Grind the items into a fin coarse paste.

Add chopped onions, green leaves, and chilies to the mixture.

MIX well.

1. Add 1-2 Tsp of oil and add it to the mixture.
2. Mix
3. The Masala vada mixture is ready.

Flatten the vada ball to desired size and thickness.

1. Heat oil for deep frying in a kadhai.
2. Keep the heat to medium.
3. Carefully and gently drop the flattened mixture, one at a time into the hot oil.
4. Flip when the color changes to light golden brown.
5. Turn the heat to low, when both the sides turn golden brown.

That's all Foodie's

Enjoy your tea-time with Crispy Masala Vadai.