Tea kadai masal vadai
Tea Kadai Masal Vadai is a popular South Indian street snack, especially served at roadside tea shops (kadais). Made with soaked chana dal, onions, green chilies, and spices, these crispy fritters are deep-fried to golden perfection. They are crunchy on the outside, soft inside, and typically enjoyed hot with a cup of chai.
Ingredients
- Channa dal 1 cup
- Red chili 4
- Green chili 1
- Onion 2
- Fennel seeds | sombu 1 tsp
- Garlic 2 cloves
- Ginger a small piece
- Curry leaves few
- Salt to taste
- Oil for deep frying
Instructions
- Wash and soak the channa dal for 2 hours.
- Take out a handful of soaked channa dal and keep it aside.
- Drain the water completely from the channa dal.
- Pulse the dal in the mixie. Let this be a coarse paste.
- Do not grind and make into a fine paste.
- Also do not add any water while grinding. Even it is thick do not worry, after adding onions it will loosen up.
- Chop the onions finely. Take the skin of garlic. Actually you can cut the ginger and garlic roughly so that it will get pulsed, else some big chunks will be there.
- Pulse the finely chopped onions, garlic, ginger, red chili and green chili once or twice in a mixie. Use the pulse button, in some mixies it is the reverse side we need to turn.
- Add this to the ground channa dal.
- Add in the whole channa dal which we kept aside after soaking.
- This will give a nice look and crunchiness to the vadai.
- Add salt just before making the vadai.
- Mix well evenly.
- Heat oil and once it becomes hot, bring the flame to medium.
- Take a big lemon sized portion of the vadai batter and flatten it with your hands.
- Add it to the oil. Do not overcrowd the pan. Add 3-4 vadas at a time, depending on the size of the pan.
- Leave it undisturbed for a minute.
- Then flip it over gently.
- Cook on both sides till golden brown.
- Take out from oil and drain excess oil in a kitchen towel.
- Repeat this for the remaining vadai maavu.
- The vadais stayed crispy even after 4-5 hours. So it is perfect for picnics too.
Tried this recipe?Let us know how it was!