>> January 18, 2010
Masala vadai is most popular south indian snacks served with chutneys. Bean sprouts are mostly used in the thai preparation especially in fried rice. Thin & shinny bean sprouts gives additional taste from the normal lentil vada. Channa dal needs to be soaked in the water & grounded coarsely without adding water. Here is the little handy tip when the batter becomes little watery - add pottukadalai powder (split roasted gram dal) to make it thick. Crispy snack little healthy & perfect with tea.
- Bean sprouts - 1 cup
- Channa dal -1/2 cup
- Fennel seeds - 1 tsp
- Onion - 1 no (Finely chopped)
- Curry leaves - 1 tbsp (chopped)
- Corriander leaves - 1 tbsp
- Mint leaves - 1 tsp (chopped)
- Green chillies - 3 to 4 nos (as per ur spice)
- Red chilly powder - 1/2 tsp (optional)
- Grated ginger - 1/2 tsp
- Garam masala - 1/4 tsp
- Salt to taste
- Oil for deep frying
1. Boil the bean sprouts & drain the water.
2. Soak the channa dal for two hours & drain them. Retain a tsp of drained channa dal & grind the remaining channa dal & boiled bean sprouts coarsely (without adding water).
3. Add the remaining ingredients & mix well.
4. Take a small ball of mixture & slightly flatten them between your palms and deep fry them in the oil till golden brown in either sides.
Serve with chutney or tomato ketchup.