Masal Vadai

Masal vadai generally means dal vadai with Onion. But some call the onion medu vadai also as Masal Vadai.

The recipe today I am going to share is the Masal Vadai using Toor Dal and Channa Dal. This makes it an excellent snack.

For those who don't like onioin , the 'without onion' version is HERE . Else, also you can just skip onion in the recipe given below and add other ingredients as specified.

The process is the same as Dal Vadai.

Before reading the recipe, giving you few tips to make crispy vadai.

Tips to make Crispy Vadais :-

1. use Toor dal
2. Grind without adding water or little water only.  Less the water, crispier the vadais.
3. Fry in hot oil in medium to low flame by pushing them down frequently.

Now let's start!

Ingridients :

1. Channa Dhal - 1/2 tea cup
2. Toor Dhal  - 1/2 tea cup
3. Asafoetida  powder - 1/2 tsp
4. Dried Red Chillies - 6 nos
5. salt to taste
6. Curry leaves - 3 sprig
7. Onion - 1 No (big)
8. Fennel Seeds (Saunf) - 1 tsp
9. Oil for deep frying

Procedure :

• Soak the lentils (dhals) for 2 hours
• Grind the soaked dhal along with curry leaves, red chillies, Salt, Asafoetida Powder - to a coarse paste without water. Incase, if you feel you need and then add only little water - a tsp or 2 only, max.
• Transfer it to a bowl, Add chopped onions and mix well
• Divide them into equal portions of balls and flatten them
• Deep fry in hot oil on a medium to sim flame and out them on an absorbent paper or in a colander to drain the excess oil.
• Crispy, tasty Masal Vadai is ready!!