For this month’s Blogging Marathon, for the first week I am doing dishes which are cooked on tawa. Tawa is a very important part of an Indian kitchen. Most of the flat breads are cooked on tawa and it is an integral part of my kitchen. But I wanted to make three dishes which are not normally made on tawa. I have made Tawa Pulao earlier and so I skipped doing a variation of it.
Masal vadai are usually deep fried and are made for every festival in our house. I refrigerate the remaining dough ( yes, it is so thick and can’t be called as batter) and fry them whenever we are short of snacks. But this time, I tried cooking it on tawa with little oil and it turned out very nice. As the raw lentils take some time to cook, I covered the tawa with vadas and cooked it on small flame until done. And also the crusts become nicely crisp because of the slow cooking. Even Sruti loved them a lot.
Channa Dhal – 1 cup
Clove – 2
Red Chilly – 3-4
Cinnamon – a small stick
Fennel Seeds – 1 tsp
Salt – to taste
Coriander Leaves – 2-3 tbs
Oil – 3-4 tbs
Wash and soak channa dhal for 4-5 hours.
Drain water and set aside.
In a mixer jar, take half the soaked dhal and add clove, cinnamon, fennel and red chilly.
Run the mixer until it forms a smooth paste. Do not add water.
Now add the remaining dhal and pulse the mixer until the dhal is coarse.
Transfer to a bowl, add slat and coriander leaves.
Mix well and divide into small portions.
Pat each portion into a cutlet.
Heat a tawa and drizzle some oil.
Arrange the vadas on the tawa and cook on simmer.
Cover the tawa so that the vadas are completely cooked.
Keep on rotating the vadas so that they are evenly cooked and both the sides are golden.
Serve with chutney or a simple salad.