Chief Special Vadai (2pcs) With Masala Chai (or) Filter Coffee Recipe

Soaking

Rinse the urad dal (and chana dal if using) thoroughly until water runs clear. Soak in 1 cup water for 4–5 hours or overnight at room temperature.

Grinding

Drain the soaked dal. Reserve a little of the soaking water. In a wet grinder or high-speed blender, grind the dal with green chilies, ginger, cumin seeds and a pinch of salt to a smooth, stiff but airy batter. Add reserved soaking water very sparingly — batter should be thick and hold shape. Transfer to a bowl.

Aerating & Adding Flavors

Beat the batter vigorously with a wet spoon or whisk for 2–3 minutes to incorporate air (this yields soft vadai). Add chopped onions, chopped curry leaves, crushed black pepper, asafoetida, and adjust salt. If using, sprinkle a pinch of baking soda just before frying and fold gently.

Shaping & Frying

Heat oil in a deep skillet or kadai over medium-high heat to about 170–175°C (340–350°F). Wet your hand with water, take a golf-ball–sized portion of batter, pat into a flat round (1/2" thick) on your palm or on a greased plastic sheet. Carefully slide into hot oil. Fry 2–3 vadai at a time without crowding. Fry on medium heat until golden brown and crisp, turning occasionally, about 3–4 minutes per side. Remove with a slotted spoon to a paper towel-lined tray to drain. Keep warm and repeat for remaining batter. This recipe yields 2 large vadai; adjust portion size if making more.

Finish

Sprinkle chopped coriander over the hot vadai and serve with lime wedges on the side.

In a small saucepan, bring 1 cup water to a boil with crushed cardamom, crushed peppercorns (if using) and crushed ginger. Let it simmer for 1 minute so spices infuse.

Add the tea leaves and simmer for 30–45 seconds until the water turns dark. Add 1 cup milk and bring to a gentle boil. Reduce heat and simmer 1–2 minutes more to develop color and flavor.

Add sugar, stir to dissolve, and strain the chai into cups. Serve immediately alongside the hot vadai.

Prepare a decoction: place 2 tsp coffee powder in the upper chamber of your filter and pour 1/2 cup just-boiled water over it. Allow decoction to drip slowly (about 8–10 minutes) until you collect ~1/4–1/3 cup strong coffee decoction.

Heat/boil milk and pour 3/4 to 1 cup hot milk into a coffee tumbler. Add desired sugar and then add the decoction (approximately 2–3 tbsp or to taste) to the milk. Mix well — pour back and forth between two cups a few times to create a frothy top if desired.

Serve immediately with the hot vadai.