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Nov 19, 2014

Masal Vadai

We had a pot luck lunch today and I prepared some masal vadai and joined my buddies for this event. It was very interesting as it was the first pot lunch event in my life.  We had a variety of delicious spread in front of us in the lunch table viz., Sindhi Curry, Dahi Balla, Dahi Vada, Soft rotis, Rice, Ladies finger curry, cauliflower, potato curries, two varieties of dal vadais, two varieties of milk kheer, Besan Ladoo, garlic chutney, etc.  Each dish had a unique touch of the person who prepared it, thus making it very special.  It was droolicious. I wish I had taken photo of the same. But the foodie inside me was more eager to taste them so I just got busy in helping myself with the goodies :p



Masal vadai is a flavourful form of dal vada (paruppu vadai / parippu vadai) which make the otherwise normal dal vada even more interesting. 

I used a bit of yellow peas dal (pattani parippu) which  makes it crunch rather than the regular soft vadais. Use of toor dal add to its taste than the regular mono channa dal.

Let us get on to the making of crunchy and tasty masala vadai.

You will need :- (makes approx. 30 meidum sized vadais)

  1. Toor Dal - 1 Cup
  2. Channa Dal - 1/4 Cup
  3. Peas Dal - 1/4 cup
  4. Urad dal - 1 tbsp
  5. Salt to taste
  6. Curry leaves - 12 Nos.
  7. Coriander leaves - 2 tbsp
  8. Red chillies - 5 Nos. (or as per taste)
  9. Onion - 2 Nos (medium)
  10. Ginger - 1.5" piece
  11. Garlic - 3 pods (big)
  12. Asafoetida powder - 2 pinches
  13. Fennel seeds - 2 tsp
  14. Oil for frying

Procedure :-

  • Soak the dals together for 2 hours along with red chillies.
  • Drain the water. Take a tbsp of the soaked dal, put it in a mixing bowl and keep it aside.
  • Finely chop Onion, Coriander leaves, Curry leaves, ginger, garlic pods
  • In a blender grind the dal coarsely along with chillies, chopped ginger and garlic pods.
  • Transfer the coarsely ground dal mixture to the mixing bowl.
  • Add chopped onion, coriander leaves, curry leaves, fennel seeds, asafoetida powder, salt to taste.
  • Mix well.
  • Divide into equal portions.
  • Roll and flatten them. 
 I used to flatten with just one hand, by placing the ball on the four fingers and placing the thumb over it as shown in the above picture. thus you get a nice impression of your fingers on the back side while the other side reminds flat.
  • Heat the oil in a wok. Put a piece of dal mix. If it rise immediately, then oil is ready for frying. If not, wait for some more time.
  • Fry each flat vadais in hot oil on medium flame, by turning them in between so that they get friend equally. 


  • Fry till they are nice golden in color.

  • Drain them, transfer on a paper to remove excess oil.
  • Store in an air tight container when cools down.
  • Crunchy and tasty, flavourful masala vadai is ready to go as a snack or as an accompaniment with hot tea or coffee.

Oct 11, 2014

Vada Pav - The Indian Burger

The famous street food of Mumbai - Vadapav. Also known as Indian Burger / Poor Man's Burger is a quick n fillling snack which you get most of the places in Maharashtra and more in Mumbai city.  
You get down the street, take a walk through it.....the familiar smell floats in the air which leads you to the near by vadapavwala..... The small cart on a corner, surrounded by many hungry mouths.... An experienced hand quickly dips the potato balls into the batter and put it into the hot oil.... it bubbles and get nicely fried, comes out the hot vada in golden color, ready to get inside the soft bread called 'Pav', which is cut into two and on which is applied the sweet chutney, the green chutney and the garlic chutney as per your choice, closed and kept on a paper plate accompanied by few glazing fried green chillies sprinkled over the top of it is some salt..... steaming hot... you take a bite... the taste and flavour it throws into your mouth....get lost into the absolute foodie bliss...... ohooooo..... I am badly drooling..... m... let me now serve you the virtual vadapav with some details on how it is made.
I have already shared the recipes separately for the potato vada, sweet chutney. Green chutney and Garlic chutney is left out which I will be posting soon.

Get a ladhi pav bread

For the Potato Patis / Batata Vada recipe please click here

For the Garlic Chutney  I will give detailed proportion in a separate post. If you would like to give it a quick try, here it is :- You need 8 Nos. of garlic pods, 1/2 cup Grated dry coconut (kopra) and 4 Nos. of dried red chilli, Salt to taste. First grind the garlic pods, salt and dried red chilli together. Then add the grated dried kopra and using whipper grind it by giving frequent break so that oil doesn't ooze out. In the picture the chutney may be in bigger chunks because my garlic chutney stock got over and instead of grating, I add the slices of dried coconut directly to the blender (which is not a good option to get the texture, though there is no compromise in taste).

For the Sweet chutney please click here
For the Green chutney :- (will make a detailed post later) Coriander leaves a  cup, two green chillies, 1/2" ginger, salt to taste. blend all to a smooth paste.
Here is how vadapav is arranged and served. 








and the vadapav is ready!




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