Bean sprouts lentil vadai (masala vadai)

Name: Bean sprouts lentil vadai (masala vadai)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: en
Ingredients: Bean sprouts - 1 cup; Channa dal -1/2 cup; Fennel seeds - 1 teaspoon; Onion - 1 no (Finely chopped); Curry leaves - 1 tablespoon(chopped); Corriander leaves - 1 tablespoon; Mint leaves - 1 teaspoon(chopped); Green chillies - 3 to 4 nos (as per ur spice); Red chilly powder - 1/2 teaspoon(optional); Grated ginger - 1/2 teaspoon; Garam masala - 1/4 teaspoon; Salt to taste; Oil for deep frying

Other

2 servings

15 min

Very Easy

vote now

Add to favorite Send this recipe to a friend Ask a question to the author Print this page

Ingredients

Number of serving: 2

Bean sprouts - 1 cup

Channa dal -1/2 cup

Fennel seeds - 1 teaspoon

Onion - 1 no (Finely chopped)

Curry leaves - 1 tablespoon(chopped)

Corriander leaves - 1 tablespoon

Mint leaves - 1 teaspoon(chopped)

Green chillies - 3 to 4 nos (as per ur spice)

Red chilly powder - 1/2 teaspoon(optional)

Grated ginger - 1/2 teaspoon

Garam masala - 1/4 teaspoon

Salt to taste

Oil for deep frying

Preparation

Boil the bean sprouts and drain the water.
Soak the channa dal for two hours and drain them.
Retain a teaspoon of drained channa dal and grind the remaining channa dal and boiled bean sprouts coarsely (without adding water).
Add the remaining ingredients and mix well.
Take a small ball of mixture and slightly flatten them between your palms and deep fry them in the oil till golden brown in either sides.
Serve with chutney or tomato ketchup.