Masala Vadai by Tarla Dalal

Masala Vadai by Tarla Dalal

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The famous south Indian snack becomes unrecognisable in its new tava-cooked avatar! We have modified the traditional, deep-fried Masala Vadai recipe by adding iron and folic acid rich dill leaves, and tava-cooking the vadais.


Recipe Description for Masala Vadai

Preparation Time: 
Cooking Time: 
Makes 10 vadais
Show me for vadais


1 cup soaked chana dal (split bengal gram) , refer handy tip
1/4 cup finely chopped onions
1/4 cup finely chopped dill leaves (shepu / suva bhaji)
1 tsp finely chopped green chillies
1 tsp finely chopped garlic (lehsun)
a pinch of sugar
salt to taste
1 1/2 tsp oil for greasing and cooking

For Serving
healthy green chutney

  1. Drain the chana dal and blend in a mixer to a coarse mixture without using water.
  2. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
  3. Divide the mixture into 10 equal portions and shape each portion into a 37 mm. (1½?) diameter flat round vadai.
  4. Heat a non-stick tava (griddle) and grease it lightly using ¼ tsp of oil.
  5. Cook each vadai, using ? tsp of oil, till they turn golden brown in colour from both the sides.
  6. Serve immediately with healthy green chutney.

Handy tip:

  1. The chana dal needs to be soaked for 3 hours.

See step by step images of Masala Vadai Recipe

RECIPE SOURCE : Healthy SnacksBuy this cookbook

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