- Very healthy recipes from the kitchen to the table in minutes

Last week my sister sent me a video of her friend Sathya making Vadai's using paniyaram pan. There are many great benefits in using su...

Masal Vadai Using Paniyaram Pan

Last week my sister sent me a video of her friend Sathya making Vadai's using paniyaram pan. There are many great benefits in using such a method of preparation. In this time period conserving all our pantry staples becomes very important. Oil is a staple and we need to use it with care. Here are some of the benefits and reasons why this method of preparation is a sure winner: Saves oil, makes mini portion of vadai's, lets u prepare 7 vadai's at a time, healthy, will not be left with heated oil and  most of all ease in preparation. This weekend for afternoon snack with Tea, I made mini masal vadai. I used the paniyaram pan that was shallow and so the vadai's came out the perfect shape of the vadai. Please give it a try and you will not go back to using so much oil for frying. 


Paniyaram pan
Measuring cups and spoons
Paper Towel
Food Processor


Makes 21 Vadai's

Organic Channa Dal - 1/2 cup
Organic Toor Dal - 1/2 cup
Dry Red Chili - 2
Green Chili - 2
Fennel Seeds - 1 tsp
Mint Leaves - 1 tsp
Ginger - 1 inch
Garlic - 1 tbsp ( powder or minced)
Curry Leaves - 1 strand leaves
Cilantro - 3 Tbsp chopped
Salt to Taste
Onion  Thinly Sliced - 1/2 cup
Asafoetida- 1/4 tsp
Oil - 1 tbsp per paniyaram hole


1. Soak channa and toor dal in a bowl with red chili's in water for 1 1/2 hour for crispy vadai.

2. Remove the excess water and add the soaked ingredients into a food processor along with ginger, garlic, green chilies, mint and curry leaves and blend. If you feel it requires water then add. It must resemble a coarse mix.

3. Add cilantro, onions salt, asafoetida, fennel seeds and mix well.

4. Heat the paniyaram pan. Make mini balls with the masal vadai mix and place it in the middle of your palm. Press the palm with your other hand to get a flattened vadai. Please it on a plate.

5. When the pan is heated add oil into each hole. Allow it to get warmed up and when the oil is ready  place the shaped vadai's into it and allow it to turn golden brown in one side before flipping and cooking on the other side.

6. Once both sides are golden brown and resembles the masal vadai using a spoon remove the vadai and place it on a paper towel lined colander.

7. Serve hot with Tea.


  1. Thanks for trying this. The urad vada came out well using this method and I wanted to try masal vadai. I will try this soon.

  2. Very clear explanation and good display. Will try this . Thanks !

  3. Wow wada in guntaponganalu pan.Cool