Masala Vadai – Spicy Lentil Fritters
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 0.5 ½ cup lentils, red (Masoor dhal)
- 0.5 ½ cup lentils, black (Urad dhal, Urd bean [Vigna mungo])
- 0.5 ½ cup chickpeas, black (Bengal dhal, khala channa) or regular
- 6 chilli pepper (s), red
- 4 chilli pepper (s), green, finely chopped
- 1 teaspoon asant, (Asafoetida) powder
- 1 onion (s), finely chopped
- 3 cm ginger root, finely chopped
- 1 bunch coriander greens, finely chopped
- some curry leaves, cut into small strips
- salt
- some oil, (frying oil)
Print Recipe
Pin Recipe Instructions
- Soak the three Dhal components (available in Indian / Asian stores) in water for 1 hour and allow to swell. Then pour over a sieve and drain well.
- Puree the soaked Dhal mixture with the red chili peppers to a pulp (mixer or food processor).
- Add salt, onion cubes, curry leaves, coriander leaves, green chili cubes asfoetida powder and ginger to the porridge / batter.
- Take a portion of the dough in your hand (a piece of moistened cling film can be helpful). Flatten a little (as with meatballs) so that a diameter of approx. 6 cm is reached, slide carefully into the hot oil and fry until golden-brown and crispy. You can also press a hole in the middle of the dough and get donut-like vadais.
- If you want the vadais to be less spicy, leave out the onions and ginger. This, classic, version is then no longer called Masala vadai, but Amai vadai.
- A few more etymological background information: Masala: spicy, spice mixture, vadai: donuts made from legumes. Dhal (also Dal) comes from Sanskrit and means split; the fruits are peeled and partly cut in half. This reduces the soaking time.
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