Vadai Kacang Dhal

vadai-kacang-dhal

One of my favourite savoury fried snacks is this vadai. It is really easy to make as well. You just need to soak the gram dal for a few hours. Then once the dal is soaked ( you can see the grains become softer and the size grows bigger), drain the water.

I put the soaked dal in food processor and blend it. I let some of the dal remain coarse so that when I fry the vadai later, I can still chew the crunchy part of the dal.

Some people grind chili and fennel seeds (jintan manis) together with the soaked dal. I just add them later. Instead of fennel, I use cumin (jintan putih). Add in salt and sugar to taste. Slice thinly curry leaves and big onion and add them into the mixture. If it’s too dry, it might be difficult to shape vadai into a proper round shape like in the picture. Fry vadai in hot oil and serve them hot.

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