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Crunchy Bliss: Masala Vadai with Avocado-Tofu Chutney

Masala Vadai
Course: Snack
Cuisine: Indian
Author: Vaishali Honawar

Ingredients

  • For Vadai:
  • 1 cup chana dal , soaked at least 2 hours
  • 3-4 1- inch sticks of cinnamon
  • 1 tsp saunf
  • 10-15 curry leaves
  • 3 red chilies or 1 tsp chili powder
  • 1 red onion , diced
  • 4-5 cloves of garlic , minced
  • Salt to taste
  • 2 tbsp cilantro , chopped
  • Oil for deep frying.
  • For Avocado Chutney:
  • 2 ripe avocadoes , peeled, pitted and diced
  • 1 tbsp ginger , grated
  • 1 green chili , jalapeno or serrano would work.
  • 1 cup silken soft tofu
  • A few drops of lemon juice
  • Salt to taste

Instructions

  • Make Masala Vadai:
  • Put all the ingredients other than the cilantro and the oil into a food processor or blender and process until it comes together in a coarse paste. I ground up my vadai batter quite fine, but you could leave a few visible bits of the dal in there for a more traditional look.
  • Try not to add any water, because you want a stiff batter that you can shape into vadais. If your blender refuses to budge, however, add water 1 tablespoon at a time until it relents. If the batter gets too loose, sprinkle in just enough chickpea flour so the dough holds together.
  • Add the cilantro to the batter and mix in. Check the seasoning and add more salt if needed.
  • Heat oil in a cast-iron or other pan.
  • Make a ball about one inch in diameter with the vadai batter and then flatten between the palms of your hands into a disc.
  • Fry in hot oil until golden brown, about a minute on each side.
  • Serve hot with chutney.
  • Make Avocado-Tofu Chutney
  • Place all chutney ingredients in a blender or food processor and puree until nice and smooth.
  • Garnish with coriander, if desired.