Masala Vadai & Coconut Chutney: A Foodie Trails Recipe
Featured image by Maya Akhil for yummyoymmy.com
Masala Vadai is a famous street snack in Sri Lanka, and the recipe is simple and easy – you don’t need any master skills.
It’s usually served as an entrée with coconut chutney, and is made with channa dal (dried, split lentils), spices, onions, and herbs; providing you with a world of flavour.
Check out this delicious Masala Vadai with Coconut Chutney recipe, straight from the Foodie Trails’ Sri Lankan Cooking Class with Delreen.
- 3 cups split peas (soaked for two hours with 3 cups water)
- 3 teaspoons cumin powder
- 1 medium sized onion chopped
- 3 sprigs of curry leaves, thinly cut
- 4 green chillies chopped
- Oil for frying
- 2-3 teaspoons flaked red dried chillies
- 2-3 Tbsp Besan Flour (chickpea flour)
- 1 teaspoon turmeric and salt
- Drain and transfer split peas to a food processor (not a blender) with cumin powder, onion, curry leaves, chillies, turmeric, salt and process until half of the peas have turned to a paste.
- Mix well to just combine with besan flour.
- Meanwhile, heat oil in a pan.
- Form a small ball on your palm and flatten it with your hands and gently slip it into the oil. Fry until golden brown. You could also make mixture into an oblong form.
Hint: Microwave the Masalai Vadai mixture for 3 min before frying for quick cooking.
Image from Salt Pepper Chilli
- 1 cup desiccated coconut (soaked in ½ cup warm water)
- 1/2 cup roasted split peas
- 2 green chillies chopped
- 1/2 a juice of lime or lemon
- 1 sprig of curry leaves
- 4 cloves of garlic or 2 teaspoons of garlic paste
- 2 tablespoons of vegetable oil
- 1/2 inch ginger/chopped
- Water and salt as required
- Heat oil in a small pan. Add the curry leaves and fry till they become crisp. Take off stove.
- Add the rest of the ingredients along with the curry leaves and blend. Add some water, about ½ cup (depends on what consistency of chutney you want) and blend to a smooth paste.