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Masala Vadai

Soaked Bengal Gram (channa Daal), ground and made into spicy crisp rounds
Recipe By : Niru Gupta
Type: Snacks Serving: 25 pieces Cooking Time: 60 minutes after soaking


  • Channa daal (husked Bengal Gram), picked, washed and soaked for 1 hour 1 cup
  • Dal chini (Cinnamon), broken tsp
  • Laung (Clove) 2
  • Ginger, chopped 1 tsp
  • Garlic, chopped tsp
  • Green chillies, chopped 2 tbsp or to taste
  • Onions, chopped, fine cup
  • Hara dhania (coriander leaves), chopped 1 tbsp
  • Pudina, chopped 1 tbsp
  • Salt 1 tsp or to taste
  • Oil for deep-frying


  • Keep cup daal aside.
  • Grind together the rest of the daal, dal chini, laung, ginger and half the green chillies, without adding any water.

  • To the ground mixture add the daal that is kept aside, onions, hara dhania, pudina, the rest of the green chillies and salt.

  • Form into flat rounds and deep-fry, first in hot oil then over medium heat.

  • Fry till a golden brown and serve with chutney.

  • Currently 4/5 Stars.
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Current Rating 4/5 (1 votes)
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