Masal Vadai (v1)

Masal Vadai

Recipe Spotlight

A yummy crispy vadai prepared using bengal split dal & deep fried in oil. This vadai is available fresh & hot, with roadside snack vendors & at all hotels in TamilNadu & in S.India.

Servings: 4 Persons


Chenna Dhal (2 cups) (kadalai paruppu)
Green chillies (3, Finely Chopped)
Garlic cloves (8nos, Crushed)
Onion (3nos, chopped)
Dry Red Chillies (3nos)
Coriander Leaves (2sprigs, chopped)
Asafoetida (¼ tsp)
Curry leaves (2 sprigs)
Salt to taste
Oil for deep frying


Soak Chenna dhal for an hour.

Take one handfull of Chenna dhal and keep aside.

Grind roughly the remaining Chenna dhal with red chillies, with less water.

Mix the batter along with crushed garlic, onion, green chilli, remaining whole dal, coriander leaves, Asafoetida, Curry leaves and salt.

Heat oil in a pan, when ready, ball the batter & flat them, fry in the oil till golden brown in medium flame.


Dole out hot Vadai with Chutney or can be used as side dish for Rice Varieties.

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