Kollu Masala Vadai Recipe

Cooking Directions

• STEP 1.Soak kollu and chana dal in water for 4-5 hours. Drain the water and grind them together with red chilies, ginger, and fennel seeds to a coarse paste.
• STEP 2.Transfer the ground mixture to a bowl and add finely chopped onions, curry leaves, coriander leaves, and salt. Mix well.
• STEP 3.Heat oil in a deep pan for frying. Take a small portion of the mixture, shape it into a flat patty, and carefully drop it into the hot oil.
• STEP 4.Fry the vadai on medium heat until golden brown and crispy. Remove from the oil and drain excess oil on a paper towel.
• STEP 5.Serve hot with coconut chutney or tomato ketchup. Enjoy the crispy and flavorful Kollu Masala Vadai!

Cooking Tips

• Make sure to soak the lentils for at least 4-5 hours to ensure they are soft and easy to grind.
• Adding fennel seeds enhances the flavor of the vadai. You can also add a pinch of asafoetida for extra taste.
• Maintain the oil temperature while frying to ensure the vadai cooks evenly and becomes crispy.
• You can shape the vadai into small patties or larger ones, depending on your preference.
• To make the vadai healthier, you can also shallow fry them instead of deep frying.

Storage and Serving

• Kollu Masala Vadai is best served hot and crispy.
• Leftover vadai can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the vadai in an oven or air fryer to regain its crispiness before serving.
• Serve the vadai as an appetizer or snack with coconut chutney, tomato ketchup, or any other dipping sauce of your choice.