Monday, January 24, 2011

Kadalai paruppu vadai/ Masal vadai

  I was making this vadai for pongal. My mom shared a secret ingredient to make the vadai crispier.Try this recipe as evening snack/ appetizer for parties. This goes well with kheer..

Serves up to 4 people
Preparation time: 30 minutes


1 cup of Bengal gram(channa dhal)
1 tbsp of toor dhal
4 green chilies
1 inch grated ginger
1 piece  garlic(optional) 
1 red onion 
1 teaspoon aniseed
10 curry leaves
2 tbsp of chopped coriander
salt as required

Oil for frying


1.Soak channa dhal and toor dhal for 2 hours. Toor dhal is the secret ingredient. Grind little coarsely green chili, ginger, garlic, dhal and salt together.(if you grind the masala together, the kids will not get the bite of green chilies).
2. The onion, curry leaves and coriander is finely chopped and add it to the ground mixture. Add 1 tsp of aniseed, for digestion (you can alternate with cumin).
3. Make a small patty and put in the preheated oil. Once the patty turns golden  brown, vadai is ready.

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