Last week I had shared a deliciously soft Medhu vadai recipe so today I thought I’d share the recipe for its counterpart – Masala vadai ! While ‘Medhu’ means soft, Masala vadai is much crispier and spicier. It is firm to the touch and has a crunch to every bite as the texture is slightly coarse when compared to a medhu vadai. Adding in spinach to the masala vadai is a popular variation and it is preferably had as an evening snack with a piping hot cup of chai or filter coffee. I’m sure reading this would make you crave for some suda suda vadai so check out my recipe on the blog and give it a go! More importantly, don’t forget to share your results with me!
- Chana dal – 1 cup
- Toor dal – ¼ cup
- Baby Spinach – 2 cups, chopped
- Onions – 1 medium, finely chopped
- Ginger – 2 large tablespoons, minced
- Green chillies – 1 large, minced
- Dried red chillies – 2 large
- Fennel seeds/saunf – 1 teaspoon
- Asafoetida/hing – a pinch
- Salt – as required
- Oil for frying
- Soak the chana dal and toor dal in warm water for two hours. Once they fluff up, Wash the dal and drain the water completely until dry. Reserve a small portion of the dal (¼ cup) and keep aside to add to the mixture later. Add the rest to a blender and grind without adding any water along with the dried red chillies. The mixture will be coarse as we’re not adding water.
- Transfer the mixture into a large mixing bowl. Add in chopped onions, green chillies, ginger, fennel seeds, enough salt, asafoetida. Finely chop the spinach and add to the mixture. Finally incorporate the reserved whole dal (¼ cup) and combine very well.
- Heat enough oil in a large kadai on medium flame and once hot, take a small ball-sized portion of the mixture and flatten it on your palm. It should be about an inch thick. Try not to make them too thick or too huge as they will cook unevenly.
- Gently and carefully drop the vadais into the oil and fry them both sides until brown and crisp. Serve piping hot as an evening snack with a steaming cup of tea or filter coffee!