Masalodeh, or “Masala Vade” is one of the popular traditional Indian snacks. Datin Adek specifically use Chana Dal in this recipe. The recipe also includes curry leaves and various kinds of spices, which brings out the tasty smell of Masalodeh. Made from fresh ingredients and fried until crisp, Masalodeh has become a favorite snacks among all Malaysians.
The recipe is in “Malaysia’s Culinary Heritage” by Kalsom Taib and Hamidah Abdul Hamid (Datin Adek)
Get the copy of ‘Malaysia’s Culinary Heritage’ book at https://shop.icookasia.com/
Makes 15 depending on size
500 g yellow lentils (dhal), soaked overnight, washed, drained and coarsely pounded
1 tsp fennel seeds
1 tsp cumin seeds
3 tbsp coriander seeds
15 shallots, peeled and finely sliced
4 cloves garlic, peeled and finely sliced
1.5 cm ginger, peeled and finely sliced
3 red chillies, finely sliced across
3 green chillies, finely sliced across
2 sprigs curry leaves, leaves only
1 large egg, whisked
Salt to taste
4 cups cooking oil
1 In a basin, combine the lentils, spices and sliced ingredients. Add the egg to bind the
mixture, and saltto taste.
2 Using a tablespoon, scoop the mixture into the palm of your hand and form little round
patties the size of golf balls. Flatten them with your palm.
3 Deep-fry the fritters until they are a deep brown on the outside but are still soft inside.
Remove with a slotted spoon and drain the excess oil on paper towels. Serve hot.
This recipe is brought to you by Sime Darby Oils and Kalsom Taib Publishing.
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