We are here, munching some Masala Vadai for afternoon tea. These vadai are chock-a-block full of herbs – coriander and dill. Dill is an uncommon (but not unusual) herb in Indian cuisine, but its use here is wonderful.

The recipe is adapted from one in the book Tiffin by Rukmini Srinivas. We’ve been enjoying reading from it and now want to cook the recipes. The original includes flax seeds which is a very healthy addition, but we have left them out this time.

The recipe is very adaptable. The paste is made from urad, channa and toor dals with the herbs, onions, chilli and ginger added. I can imagine these made with slightly mashed broad beans (the Western type of broad beans), for example, or a coarse mash of peas. Finely chopped capsicums or finely grated carrots would be a variation if you were sick of the herbs.

The Tomato Mint Chutney is delightful and pairs well with the vadai. Sometimes I will use sweet chilli sauce, or a herby yoghurt dip, or an Indian green chutney.

A high speed blender like Vitamix is best for grinding the lentils if you don’t have an Indian grinder. Use one that has a tamper if you can, to minimise the number of times you have to scrape the sides down. One of the modern high speed food processors might also work well. Remember that you want a coarse mix, not a fine paste. Also the mix needs to be shaped into patties, so do not add water unless absolutely necessary.

Similar recipes include Aama Vadai, Broad Bean and Mint Vadai, Falafel, and Tattai Vadai.

Browse all of our Vadai and all of our Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

Masala Vadai with Tomato Mint Chutney

makes 24 vadai

ingredients

0.5 cup toor dal

1 cup channa dal

1 cup hulled (white) urad dal

2 medium onions, peeled

3 – 4 green chillies, or to taste

2cm piece of ginger root

1 cup coriander leaves, chopped

1 cup dill, chopped

sea salt to taste

oil for frying (about 2 cups)

method

Wash the dals (can be washed together), repeating until the water is clear. Soak in water for 3 hours. Drain them well and set aside.

Cut one onion into quarters. Cut the other onion in half and then into thin slices.

Take the quartered onion and grind in a blender (without adding water) with the chillies and ginger. Grind to a coarse paste – it needs to be ground enough to form balls, but not ground to a fine paste.

In a bowl, mix the ground lentils with onions, chopped herbs and sea salt to taste. Divide and shape into 25 balls.

Heat the oil in a kadhai or deep pan over medium heat.

Wet your fingers and palms. Pick up a ball of lentil mix and pat it into a flat, round shape. Gently slide into the hot oil – don’t cook more than 4 – 8 at a time, depending on the size of your pan. Fry until a deep golden brown. You want the outside to be crisp and the inside soft but cooked. Drain them on kitchen paper towel.

Serve hot or at room temperature with a green chutney or Tomato and Mint Chutney (see below) and a small salad (onion, tomatoes, herbs). I like to sprinkle the cooked vadai with sea salt flakes.

They go equally well with a good strong cuppa or with afternoon drinks.

Tomato Mint Chutney

this also makes a great sandwich spread or a dip with corn chips. Using 3 dried chillies makes a chutney that is quite spicy. Use less if you wish.



ingredients

3 Tblspn ghee

1 tspn brown mustard seeds

2 medium tomatoes, chopped

1 cup loosely packed mint leaves

3 Indian dried red chillies, or to taste

1 tspn turmeric powder

pinch asafoetida powder

2 cloves garlic, coarsely chopped

1 cup coriander leaves, chopped

sea salt to taste

1 tspn sugar

method

Heat the ghee in a kadhai or heavy pan over medium heat. Add the mustard seeds and allow them to pop. Add the chopped tomatoes and other ingredients. Stir and cook to a thick sauce and allow to cool. I prefer to cook for around 10 mins or so, for a fresh chutney taste. If you prefer the deeper flavours, cook for 15 – 20 mins, adding a little water as necessary.

Grind the tomatoes in a blender to a smooth chutney. Alternatively, just pulse it a couple of times to make a chunky chutney.

Taste and adjust seasoning if necessary.

recipe notes and alternatives

Can be made ahead of time and stored in the fridge for up to 3 days.

Make a double quantity and freeze the extra in an icecube tray. Put the blocks into a ziplock bag and keep in the freezer. Add cubes to soups, broths, pasta, noodles etc.

Other Vadai Recipes

Amma Vadai (recipe to come soon)

Broad Bean and Mint Vadai