Sunday, July 19, 2015


One specialty about India is we can find lot of roadside tea stalls where they would serve hot tea and some spicy snacks; especially when I have travelled to hill stations like Ooty, Kodaikanal, etc i have felt that roadside shops serves the best tea than several star-rated restaurants.  The aroma produced by masala vadais fills in air and would make your salivary glands work all at a time.  To me, even thinking about that would make me go hungry.

Channal dhal - 3/4 cup
Toor dhal - 1/4 cup
Urad dhal - 4 tsp
Onion - 2-3
Red chillies - 6
Green chillies - 3
Curry leaves - few
Salt - As needed
Asafoetida powder - a pinch
Oil - As needed

1. Wash and soak all the dhal together for an hour (Toor dhal, Channa dhal and urad dhal).
2. Drain the water separately and take a 2 tsp of soaked dhal in a bowl.
3.  Grind the remaining dhal along with red chillies, salt, and asafoetida powder.  The ground mixture should be on coarse texture.  Add this to the bowl.

4.  Add finely chopped onions, green chillies, and curry leaves.  Mix well.
5. Take a lemon-sized batter on the center of your left palm  and press with right palm.  This would flatten the sides of the batter and the center would be little thicker.

6. Heat oil in a heavy bottomed vessel, gently drop it in hot oil and add few more vadais to the hot oil.  The flame should be on the low or low to medium side.
7.  When the color changes and flip and cook on the other side.  
8. Flip on both sides until it turns golden brown and crispy.

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