Masal Vadai

Masal Vadai (fried, lightly spiced, aromatic
lentil cakes)

Pointer 1: Channa dhal found in Indian grocery stores, or better yet split peas found in any regular grocery store in the international section..


  • 1 pound split peas or channa dhal
  • 1 large onion, diced
  • 1/4 tsp fennel seeds
  • 1/2" fresh ginger minced
  • 3 to 4 red chillies
  • 1 spicy green chillie
  • Oil to fry (canola)
  • Salt to taste

Rinse lentils thoroughly. Soak for a couple hours.

Grind coarsely the lentils with the chillies and fennel seeds. Add just enough water to help the grinding. Consistency should be such that you can roll the batter into a lemon-sized ball. Not too thick, definitely not watery. Transfer to a wide bowl.

Mix in the ginger, onion and salt. Roll into balls, flatten out.

Heat oil in a wok. When it is hot enough to fry, drop the cakes into the oil. Maintain flame on medium low to high and adjust heat from time to time. Turn over both sides until the cakes turn golden brown.

Place them on a paper towel right after to removed any excess oil. Serve with any chutney or ketchup. Vadais are always a bit. May be served with your mid-afternoon tea or as an appetizer or enjoy them as a snack any time of day.

Health Benefits:
The lentils may be fried but they also contain a lot of protein.

^ Please contact me for help with any of these ingredients or utensils.

Vidya Swamy's Kitchen © 2009  |  Copyright & Privacy policy | About