chenna dal - 1 measure
tuvar dal - 2 measure
urad dal - 1/4 measure
whole red chillies - 4 to 5
green chillies - 3 finely chopped
onions - 2 medium size finely chopped
cilantro - 3 tbsp finely chopped
curry leaves - 1 tbsp finely chopped
ginger - 1 tsp finely chopped
asafoetida - a pinch
Soak the dals for 45 minutes . Wash it and place it in a colander for the excess water to drain. Grind the dals, red chillies, asafoetida and salt coarsely with as less water as possible. To the ground batter, add finely chopped onions, cilantro,green chillies, ginger and mix well. The consistency of the final batter should be thick. Check for salt. Make small vadais in your palm and drop one by one in hot oil in medium heat. When one side is done, turn over for the other side to be done. The vadai must turn into a nice golden brown color.
Enjoy the crispy, crunchy masal vadai! :)
- Flatten the vadais well in your palm to get crispy ones.
- If by chance, you have added more water, do not panic. Add little besan flour to set right the consistency.
- While dropping the vadai in oil, be careful that they do not break.
- Fry the vadais in medium heat and keep flipping to get the right color and crispiness.