Masala Vadai

Vadai are often eaten as snacks or as an accompaniment to another dish. In restaurants, they can be ordered as an à la carte item, but are not the main course. They are preferably eaten freshly fried, while still hot and crunchy. They are served with a variety of dips including sambar, watery or dry chutneys and dahi (yogurt, often called "curd" in Indian English). And it is also very popular in our Malaysian street food and also known as kuih vadai.

Nutrition Facts

Serving size : 80g

Servings : 3

Calories : 72

Fat : 4.3g

Protein : 1.7g

Ingredients

• 170g chana dal
• 1 nos big red onion (Chopped)
• 2 red chillies (Chopped)
• 2 green chillies (Chopped)
• 2 curry leaf sprigs (Chiffonade)
• 1/4 tsp fennel seed 
• 1/2 tsp cumin seed
• 1 tsp salt / chicken stock powder
• 1/2 tsp curry powder (optional)

Method

1. Soak the dhal beans /chana dal for 4 hours or until it is softened.
2. Pound 2/3 portion of the beans and 1/3 portion remain whole.
3. Chop red onion, red chilies, green chillies, curry leaves and set aside.
4. Pound fennel and cumin seeds.
5. Add the chopped and pounded ingredient together with the beans, curry powder and salt mix till well combined.
6. Heat up oil.
7. The beans is then shaped round and press lightly with palm then fried with low heat then medium until its golden brown.