Ingredients
Chana Dal or Skinned Split Chickpeas – 3/4 cup
Fennel Seeds – 1 tbsp
Black Peppercorns – 1 tbsp
Red Chilies – 2 – 3
Onion – 1/2 medium; chopped
Garlic – 1-2 pods; minced
Curry leaves – 8 to 10 leaves; torn into small pieces
Salt
Water (little to no water for blending)
Rice – 1 tbsp (optional)
Instructions
- Soak 3/4 cup Chana Dal for 45 minutes to 1 hour.
- Drain and add to a blender.
- Add 1 tbsp fennel seeds, 1 tbsp peppercorns, 2-3 red chilies, and salt. Use fewer chilies and peppercorns for a milder version.
- Blend into a coarse, thick batter using little to no water.
- Finely chop 1/2 an onion and mince 1 to 2 pods of garlic.
- Add the onions and garlic to the paste.
- Fold in a few roughly chopped curry leaves (about 2-3 strands) into tiny pieces into this paste.
- Add a tbsp of rice for an extra crunch. This is optional.
- Heat oil in a cast-iron wok on medium heat.
- Flatten the thick dough/batter in your hand and drop it into the hot oil.
- Fry until browned. Serve with a chutney of your choice.
Notes
Keep some water in a small bowl. Moisten your hand with a little water every 2-3 vadais. This prevents the batter from sticking too much to your hands. Be careful not to moisten your hands with too much water, as the excess water droplets might cause the oil to splatter.
You could absolutely bake this. Remember to baste with oil generously to prevent the vadai from being too dry. Use a steam function, if available. If not, set a bowl of water in the bottom rack to create steam. This prevents the vadai from forming crusts and ensures the inside stays fluffy and the right amount of moist.
- Prep Time: 5 mins
- Soak Time: 45 minutes to 1 hour
- Cook Time: 10-15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Indian, South Indian, Tamil Nadu
- Diet: Vegetarian