டீ கடை மசால் வடை!! Tea Kadai Masal Vadai!! Crispy and Softy inside!! #MasalVadai #Vadai #Fritters

Tea Kadai Masal Vadai Ingredients:- --------------------------------------------------------- 1. Chana dhal - 1¼ Cup. 2. Garlic Cloves - 3. 3. Curry Leaves - 3 Leaves. 4. Mint leaves - 2 leaves. 5. Red Chilies - 6. 6. Fennel seeds or Fennel Powder - 1 tsp. 7. Salt - 1 tsp. 8. Hing - 2 pinches. 9. Oil - required amount for frying. Based on the video டீ கடை மசால் வடை!! Tea Kadai Masal Vadai!! Crispy and Softy inside!! #MasalVadai #Vadai #Fritters from the Taste the Difference channel, here is a summary of the preparation steps for Tea Kadai Masal Vadai: 1. Soaking the Chana Dal Wash and soak 1.25 cups of Chana Dal (Kadalai Paruppu) in water for 2 to 3 hours. Pro Tip: Soaking for 3 hours makes it easier to grind. After soaking, set aside a small handful of the whole dal to be mixed in later for texture. 2. Preparing the Masala Base In a mixer jar, add: 3 cloves of Garlic 2-3 Curry leaves 6 Dried red chilies 2-3 Mint leaves (for aroma) 1 tsp Fennel seeds (Sombu) — If you forget this step, you can add fennel powder later. Pulse these ingredients together first. 3. Grinding the Dal Add the soaked Chana Dal (in batches) to the mixer. Season with 1 tsp Salt and 2 pinches of Hing (Asafoetida). Grind into a coarse paste without adding much water. If needed, just sprinkle a little water. 4. Mixing the Ingredients Transfer the ground mixture to a bowl and add the reserved whole Chana Dal. Mix in the following finely chopped ingredients: 1 medium-sized Onion 3 Green chilies 1 inch of Ginger A handful of Coriander leaves If you didn't add fennel seeds earlier, add 1 tsp fennel powder now. Mix everything thoroughly. 5. Shaping and Frying Heat oil in a pan. Check if it's ready by dropping a small piece of dough; it should rise to the top immediately. Take a small portion of the dough, roll it into a tight ball, and flatten it between your palms to get the classic Masal Vadai shape. Carefully drop the vadais into the oil. Important: Do not flip them immediately. Let them cook for 2-3 minutes until they naturally float to the surface. Fry on medium flame until golden brown and crispy on the outside. Troubleshooting Tips from the Video: Too much moisture? If the dough is too watery, add a little Gram flour (Besan) or Rice flour to adjust the consistency. Storage: You can store leftover batter in the fridge for up to 1-2 days. Your video highlights that these come out perfectly crispy on the outside and soft on the inside—perfect with a hot cup of tea! For Veg Snacks Playlist, click the link below,    • VEG SNACKS AND AIRFRYER (TAMIL)