Thinai Masala Vadai Recipe

Thinai Masala Vadai Recipe

Thinai Masala Vadai

Thinai Masala Vadai, a healthy twist to the regular masala vadai by including millet grains.

Ingredients
•    1/2 cup thinai arisi / foxtail millet
•    1/2 cup channa dal / kadala paruppu / split bengal gram
•    1 medium sized onion - finely chopped
•    1 or 2 green chilies - finely chopped
•    1 tbsp chopped mint leaves
•    1 tbsp saunf / fennel seeds
•    1 tbsp grated ginger
•    5-8 curry leaves
•    salt to taste
•    Asofoetida / hing - a pinch

Instructions

Soak thinai arisi in enough water for 3 hours.

Similarly, soak channa dal in water for 1 hour.

Drain the water completely and combine thinai and channa dal.

Blend them together in a mixer along with ginger and fennel seeds to coarse paste.

Add little water if needed.

Transfer the paste to a mixing bowl.

Add chopped onion, green chilies, mint leaves, curry leaves, salt and asofoetida.

Mix well everything and keep aside for 10 mins. Heat oil for deep frying in a pan or kadai.

Make small balls from the vadai batter. Flatten one ball to form a disc.

Make sure it is not too thick or too thin.

Once oil is hot, drop the disc carefully.

Proceed with the remaining vadai batter balls.

Fry till it turns golden brown on both the sides.

 Remove from the heat and drain the excess oil using absorbent tissue paper.

Serve vadai with coconut chutney.