Deep-fried Masala Vadai or South Indian lentil fritters made with Kale and spices in a perfect-sized bite. Best served in newspaper cones alongside a glass of cutting chai.
Total Time:45 minutes
Yield:8-10 small vadais
Ingredients
For Frying
Neutral Oil*
To Soak
3/4 cup Chana Dal
1 tbsp Fennel Seeds
4 Dried Red Chillies
1/4 tsp Asafetida
Salt
1 tbsp Rice*
Water
To Fold In
1 cup chopped Kale
1 clove finely minced Garlic
1 sprig chopped Curry Leaves
Instructions
Soak all the ingredients under “To Soak” in water for 30 mins
Drain the water into a cup. You can use this to adjust the batter consistency later.
Blend the dal and spices into a coarse paste. Add salt.
Fold in the chopped kale, curry leaves, and garlic. Mix well.
Shape into small patties using your hands.
Pop them gently into the oil. Fry till deep golden brown.
Serve with chutney, ketchup, or even fry sauce!
Notes
Some neutral oils I prefer for frying are Peanut Oil and Vegetable Oil.
I like adding rice as it makes the vadais crunchier.
