Masala Vadai (Malaysian Kuih Muih Series # 1_R6)

split chickpeas

🥗Healthier: black beans

💰Cheaper: yellow split peas

Black beans provide fiber and protein, while yellow split peas are often less expensive.

rice flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor, while all-purpose flour is usually cheaper.

Soak 180 grams of kacang dal for 3-4 hours.

Keep one-third of the soaked kacang dal whole and pound the remaining two-thirds until coarsely ground.

Put the pounded kacang dal and the whole kacang dal into a mixing bowl.

Chop 1 big onion and add it to the bowl.

Chop 2 red chilies and 2 green chilies, adding them to the mixture.

Add 2 chopped curry leaves to the bowl.

Add 1/4 teaspoon cumin and 1/2 teaspoon black pepper.

Add 1 teaspoon salt and 1 teaspoon chicken stock granules.

Mix all ingredients together until well combined.

Form the mixture into small balls or patties.

Heat oil for deep frying until hot.

Deep fry the vadai until golden brown, ensuring to use a low flame to cook through without breaking apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens