2 cups of Channa Dhal soaked overnight
1 medium size onion finely chopped
1 Tbs of dried red chili pieces (or to taste)
1 tsp of red chili powder (or to taste)
20-30 curry leaves torn into pieces
2-4 green chilies (Serranos) chopped finely
2-3 garlic cloves grated (optional)
1 inch of ginger grated (optional)
Salt (to taste)
1-2 Tbs of chickpea flour (besan) to help form the vadai.
Directions:The first step to making your Masala Vadai is to soak your Lentils. You will want to soak them for 6-8 hour or overnight. You can see that the dry lentils on the left soften and increase in size as they are soaked. I soaked 2 cups of lentils for this dish overnight.
Drain your Channa Dhal well. Then in a food processor grind/pulse the lentils into a semi-course paste.
You want some of it well pulverized yet some pieces still intact so you can see it's dahl.
Mix the lentils with all the other ingredients. You want the mixture to hold together like a meatball so add chickpea flour a tablespoon at a time to get that texture. Taste for salt and seasoning. Now form the flat patty shapes.
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