Masal Vadai

by - January 16, 2011


Gram Dal - 1/2 cup
Urad Dal - 1/2 cup
Rice - 1/4 cup 
Green chili - 4~5 or to taste(medium)
Hing - 1/4 tsp
Ginger & garlic pods - As required
Fennel seed - 1tsp
Onion - 1 cup (chopped)
Curry leaves - Few, minced
Salt to taste
Oil - for frying


  • Soak Dhal & rice together for 2 hours & drain it for 1/2 hour.
  • Grind  green chili, ginger & garlic, fennel seed / sombu  into fine paste. along with soaked dal in to coarse paste.
  • Add Salt, Curry leaves & Onion to the batter to the mixture.
  • Make sure Batter is uniform  & should be in consistency to hold & pat it in hands. If needed add little water.
  • Mean while heat oil in pan & take small ball form  the batter & pat it into small flat disc on the polythene bag or on a plantain leaf and deep fry.
  • In between flip the vadai until golden brown color or crisp.

(note : when half done, low the heat so it will become crispy. Can omit Onions & Garlic if not required. Can also add minced cilantro & mint leaves for flavor.)

Sending this to Kurinji's Pongal feast event

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