These crispy fritters are the best tea time snacks. Their crunchy edges and soft centers make them more addictive, so don’t hesitate to take another masala vadai off the plate and enjoy!
Soak channa dhal in water 
Blend ginger, garlic, fennel seeds, red chili, and curry leaves 
Mix in onions and cilantro 
Roll mixture into even sized balls 
Flatten and fry in oil until golden brown 
Masala Vadai
These crispy fritters are the best tea time snacks. Their crunchy edges and soft centers make them more addictive, so don't hesitate to take another masala vadai off the plate and enjoy!
Servings: 25 pieces
Ingredients
- 2 cups channa dhal
- 6 cloves garlic
- 2 inch ginger
- 6 red chilies (adjust to taste)
- 20 curry leaves
- 2 tsp fennel seeds
- ¼ tsp asafetida (also known as hing or perungayam)
- ¼ tsp turmeric powder
- ½ cup onion (chopped)
- 2 tbsp cilantro
- 3-4 tbsp water (for grinding)
- oil (for deep frying)
- salt to taste
Instructions
- Wash and soak channa dhal in a mixing bowl for 2-3 hours.
- Add ginger, garlic, fennel seeds, red chilies, and curry leaves to a blender jar.
- Grind the ingredients into a coarse mixture.
- Set aside 2 tbsp of channa dhal and add the rest to the blender jar. Add 1-2 tbsp water, as needed, and grind into a coarse mixture.
- Add the ground mixture into a mixing bowl.
- Mix in 2 tbsp of channa dhal that was set aside, chopped onions, cilantro, asafetida, turmeric powder, and salt.
- Once mixed, roll into even sized balls.
- Heat oil in a frying pan. Once hot, flatten the balls into small discs and carefully place in hot oil.
- Once one side is cooked and turns golden brown, flip the vadai and let the other side cook as well. Remove from oil once both sides are golden brown.
- Place the vadai on a plate lined with paper towel to absorb any excess oil
- Serve hot with coconut chutney.
- See below for additional varieties or sides that go well with this dish.
- Colorful Chutneys
