Masoor Dhal Masal Vadai
For this month cooking secretly,I am paired up with Sangee Vijay of Spicy Treats.She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe..............................
Masoor Dhal Masal Vadai
Basic Information
Preparation time 15 minutes
Cooking time 15-20 minutes
Makes 12 vadais
Ingredients
Ingredient | Quantity |
|---|---|
Masoor Dhal | 1/2 cup |
Split peas/pattani paruppu | 2 tbs |
Green chilly/pachamilagai | 2 |
Red chilly /varamilagai | 1 |
Ginger/inji | 1 inch |
Garlic/poondu | 2 cloves |
Onion(finely chopped) | 1(big size) |
Curry leaves/karivepillai | 1 sprig (chopped) |
Coriander leaves | 2-3 tbs |
Mint leaves/pudina | 10 leaves (chopped) |
Fennel seeds/sombu | 1 tsp |
Salt | 3/4 tsp |
Oil | for deep frying |
Method
- Soak the dhals together in water for 2- hours.Keep 2 tbs of soaked dhal separately and grind the remaining with salt,fennel,ginger,garlic and chilly to a coarse paste.(I pulse it.)
- Transfer the mixture to a bowl,to this add the soaked dhal,chopped onion,curry,coriander and mint leaves.Mix it well,meanwhile heat the oil in a pan.
- Once the oil is hot enough,take a small lemon size ball of batter and flat it with the palm.Drop in the oil and deep fry it till it becomes nice and crisp in a medium flame.
- Remove it from the oil and drain it on a paper towel.
- Serve it with ketchup along with a cup of tea.
Enjoy..............................................
- Instead of split peas,channa dhal can be used.
- Addition of whole soaked dhal gives a nice crisp and crunch to the vadas.
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