Nostalgic Newspaper Cones: A Classic Masala Vadai | Chana Dal Vada Recipe

There is nothing that screams “South Indian” more than a plate of steaming hot, fried Masala Vadais. In Tamil, we have a phrase, thundu pasi, which quite literally translates to “a piece of hunger.” What it really means is you’re not ravenously hungry, but rather have a little gnawing or a little grumble in the tummy that could absolutely do with a nibble. And for occasions like these, we love appetizers that are called “norukku theeni” a phrase that translates to “crunchy nibbles”.

Whether it’s to satiate those tiny hunger pangs on a rainy evening or to please your guests with a pre-dinner bite on the party platter, Masala Vadais are an iconic appetizer from Tamil Nadu. I am a die-hard fan of the classic masala vadai recipe, but my version tweaks the classic with a buttery, floral twist.

Some of the best snacks are served in Tea Kadais

I remember years ago, from my stint working for Randstad, our team frequently ordered kutti samsas and masaal vaddey from a nearby tea stall at 4 o’clock. Our office provided us with steaming cups of chai. These snacks came wrapped in newspaper cones and were impossibly hot. We had to blow off the steam several times before we could bite into them. I don’t know what created the bigger impact – Was it the snack, or the dainty wrap of the newspaper cones, or the brilliant views of Chennai from the terrace cafeteria?

I have tried Masala Vadais from some regular and high-end restaurants. They never tasted as good. The flavors fell flat, and something just felt amiss. Somehow, the snacks that came out of tea stalls had a quiet finesse in the way they emphasized bold flavors without being too loud or pretentious, most importantly, without needing the fancy decor or plating.

When Two Becomes One

There is an undeniable beauty when two ingredients come together to bring a dish to life. Like tomato and basil. I always grow tomatoes and basil in tandem in my garden. Something about the proximity bestows a lush, bountiful harvest every time. Not only are they great together in the garden, but the Italians have also shown us how incredible they are together through their traditional recipes. Likewise, the two ingredients that bring a Masala Vadai alive are fennel seeds and garlic – a union that breathes life into every piece of Masala Vadai.

I used to use my grandmother’s classic Masala Vadai recipe, but hers did not include fennel seeds or garlic. This was partly due to her preference for using garlic sparingly. I am not obsessed with garlic, but I find it elevates dishes when used appropriately. I know many love making every savory dish garlicky. But there is a time and place for everything, and this theory holds for garlic as well.

Masala Vadai Recipe With Fennel Seeds and Garlic

One of the reasons why recipes like my Masala Vadai and Kale Vadai are always a go-to when planning my party menu is the ability for them to retain their crunch and not go soggy hours after they are fried. A quick reheat in the microwave or oven should have it tasting just as fresh as when it comes out of the fryer.

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