Herby Masala Vadai with Tomato Mint Chutney

We are here, munching some Masala Vadai for afternoon tea. These vadai are chock-a-block full of  herbs – coriander and dill. Dill is an uncommon (but not unusual) herb in Indian cuisine, but its use here is wonderful.

The recipe is adapted from one in the book Tiffin by Rukmini Srinivas. We’ve been enjoying reading from it and now want to cook the recipes. The original includes flax seeds which is a very healthy addition, but we have left them out this time.

The recipe is very adaptable. The paste is made from urad, channa and toor dals with the herbs, onions, chilli and ginger added. I can imagine these made with slightly mashed broad beans (the Western type of broad beans), for example, or a coarse mash of peas. Finely chopped capsicums or finely grated carrots would  be a variation if you were sick of the herbs.

The Tomato Mint Chutney is delightful and pairs well with the vadai. Sometimes  I will use sweet chilli sauce, or a herby yoghurt dip, or an Indian green chutney.

A high speed blender like Vitamix is best for grinding the lentils if you don’t have an Indian grinder. Use one that has a tamper if you can, to minimise the number of times you have to scrape the sides down. One of the modern high speed food processors might also work well. Remember that you want a coarse mix, not a fine paste. Also the mix needs to be shaped into patties, so do not add water unless absolutely necessary.

Similar recipes include Broad Bean and Mint Vadai, Falafel, and Tattai Vadai.

Browse all of our Vadai and all of our Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

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