Where Festive Lights Meet
Timeless Taste
Crispy Vadai Recipe That Stays Crunchy
The secret to this Deepavali snack’s consistency lies in using MFM Cap Ros All-Purpose Flour! This all-purpose flour acts as a secret binder that stabilizes the lentil batter, ensuring you get Long-Lasting Crispy Vadai with a beautiful shape. This Malaysian Deepavali recipe guarantees you’ll enjoy Vadai that is crispy on the outside and soft on the inside. Get your Cap Ros All-Purpose Flour at the nearest MFM sales point!
Approximately 15 pieces
| Preparation Time | Cooking Time | Total Time Needed |
|---|---|---|
|
15 Minutes |
20 Minutes |
35 Minutes |
Ingredients
- 1 cup Urad Dal (Black Gram), soaked overnight
- 1–2 tablespoons MFM Cap Ros All-Purpose Flour
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 inch ginger, grated
- 1 stalk curry leaves, chopped
- 21 teaspoon black pepper (coarsely crushed)
- Salt, to taste
- Water, only if needed for grinding
- Oil, for deep-frying
Cooking Instructions
- Drain the soaked Urad Dal. Grind the lentils without adding water until they form a thick, coarse paste.
- Transfer the batter to a bowl. Add all remaining ingredients, including the MFM Cap Ros All-Purpose Flour.
- Mix all the ingredients thoroughly.
- Heat the oil in a pan.
- Wet your hands. Take a portion of the batter, flatten it into a disc shape, and make a hole in the center.
- Drop the Vadai into the hot oil.
- Fry until golden brown and crispy.
- Remove and drain the excess oil. Serve hot.
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