Thinai Masala Vadai, a healthy twist to the regular masala vadai by including millet grains. The same recipe can be tried with kuthirvaali, varagu or samai. For baked version, refer my post on Baked Vallarai Keerai Vadai. My mother-in-law suggested me to try this recipe, which she saw on some Tamil cookery show. For better taste, serve the vadai hot with coconut chutney and enjoy with a cup of your evening tea / coffee.
For variations, try adding grated carrot or beetroot along with the other ingredients or add chopped green leaves like drumstick leaves or spinach or methi leaves. Masala Vadai is a regular affair in my home and every time I try to give some twist to the recipe. You can fry vadai in oil or bake it or fry with less oil in a paniyaram pan just like kola urundai.
Some of the other varieties of Vadai recipes shared in my blog, Soya Beans Dahi Vada / Low Fat Thayir Vadai, Brahmi Masala Vada, Beetroot Masala Vadai, Baby Corn Vadai & Vazhaipoo Masala Vadai. If you try any of our recipes, do share your feedback 🙂
- ½ cup thinai arisi / foxtail millet
- ½ cup channa dal / kadala paruppu / split bengal gram
- 1 medium sized onion - finely chopped
- 1 or 2 green chilies - finely chopped
- 5-8 curry leaves
- 1 tbsp chopped mint leaves
- 1 tbsp saunf / fennel seeds
- salt to taste
- 1 tbsp grated ginger
- asofoetida / hing - a pinch
- 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.