Masala vadai or paruppu vadai

Ingredients

1/2 cup kadalai paruppu | chana dal

1 teaspoon toor dal

Required salt

1 teaspoon urad dal

1/4 inch piece ginger

2 red chilli deseeded

Curry leaves few

Pinch of sugar

A generous portion of asafoetida

1/4 teaspoon butter or ghee


wash chana dal, urad dal, and toor dal well

Add water, deseeded red chilli, and soak for 2-3 hours

Discard the water and use dal for vadai batter

Save 1 tablespoon of soak dal and transfer the remaining dal and red chilli into the small mixie jar. Pulse for 5 or 6 times until the dals are coarse ground. Add salt and grind at speed 1 once. Pulse again if required. Don't add water, ground coarse thick vadai  batter. Transfer the ground mixture into the vessel containing dal


Add  curry leaves, a pinch of sugar, a generous portion of asafoetida, and mix well. Heat enough oil in a heavy-bottomed deep pan.

Grease your hands with water, pinch a small portion of the vadai, and roll. Place it on the other other hand and flatten the vadai with your palm. Prepare and keep 3 or 4 vadai based on your pan size for parallel frying.

When oil is hot gently add the vadai and fry on medium flame. After one side is golden flip and fry another side till vadai turns golden and crispy. Drain the oil in an oil filter. Serve hot with chutney



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