Sundaikkai Masaal Vadai recipe with stepwise photos. These delicious vegan and gluten free fritters are made using chana dal and sundakkai also known as turkey berry or eggplant berries in English.
These are so crisp and crunchy on the outside but soft and supple on the inside.
They make a very good side dish to go with sambar or rasam rice and they also make a great evening tiffin or snack when served with coconut or mint chutney.
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This sundakkai vadai is a very traditional Chettinad recipe and my Grandma used to make it often for our evening snack whenever we visited her during the school holidays.
She had so many sundakkai plants in her garden that we always had an abundance of produce during the season time.
Most of the produce will go for making sundakkai vathal to be sun-dried for longer storage to last us throughout the year.
You can make Vathal Kulambu using those sun-dried berries or simply deep fry them and eat them as a side dish with curd rice.
The rest will be used up in making sambar, poricha kulambu, and most often into this vadai.
Benefits of Sundakkai
Sundakkai by nature is a bit bitter tasting which makes it good for our body. It helps in regulating the secretion of bile and helps to balance "Pitha Dosha".
It works as a great deworming ingredient, especially for Children. Continuously adding sundakkai in any form in our diet helps to keep our stomach clean.
It is also a great home remedy to treat mouth and stomach ulcers.
Best way to use Raw Sundakkai
The seeds present in the sundakkai make them bitter which might also make your dish taste bitter. So when using raw, it is always better to smash them lightly with a stone pestle just to pop it open.
Then proceed by washing them in plenty of water while squishing them with your fingers to get rid of most of the seeds. You can use these berries now in any dish of your choice.
Note: Once sundakkai is smashed, it tends to become dark in color, so always keep them immersed in water to prevent discoloration.
What is special about this sundaikkai Masaal Vadai?
Unlike getting rid of the seeds which are actually good for us, that step is skipped. If you are worried that would make the vadai bitter, then chill.
The vadai is not going to taste bitter which is special about this recipe.
Ingredients
Sundakkai: Use fresh, raw sundakkai.
Chana Dal: Split Bengal gram is used which forms the base of the vadai.
Tastemakers: Dry red chilies, fennel, curry leaves are added to increase the flavor and aroma.
Other Ingredients: Sambar onions, green chilies and garlic are added.
Oil: Oil is used for deep frying the vadais.
Instructions
To make sundakkai masaal vadai,
1. Soak chana dal for 1 to 1-1/2 hours.
2. Grind the whole spices together to a coarse paste
3. Grind chana dal to a coarse paste & transfer to a bowl.
4. Grind sundakkai to a paste & add to the same bowl.
5. Add rest of the ingredients to the bowl and mix well.
6. Shape them into vadai using your palm.
7. Deep fry to golden brown & crisp.
8. Sundaikkai masaal vadai is ready.
Can I avoid deep frying?
Yes, instead of deep-frying you can air fry them in an Air Fryer or bake them in your regular oven @180 deg for 20-25 mins till they are done.
You can grill them for few mins after they are baked to get a crispy and crunchy outer layer.
More Chettinad Recipes
see more Chettinad Recipes
If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com. You can also follow me on Facebook, Instagram, Youtube and Pinterest for recipe updates.
Recipe Card
Sundakkai Masala Vadai Recipe
Ingredients
- Chana dal or Kadalai paruppu - 1 cup
- Raw Sundakkai - 1/2 cup
- Sambar onions - 1/2 cup finely chopped
- Green chillies - 2
- Dry red chillies - 2
- Fennel seeds - 1/2 tsp
- Garlic - 6
- Curry leaves - 1 sprig
- Coriander leaves - 1/4 cup
- Salt - to taste
- Oil - for deep frying
Instructions
Preparation:
- Rinse and soak channa dal for 1 - 1-1/2 hour. Drain the water completely. Remove 3 tbsp and keep it aside.
- Remove the sundakkai from the stalks and rinse well under water. Drain and set aside.
Make the dal paste:
- Take fennel seeds, green chillies, dry red chilllies together in a mixer jar and grind to a coarse paste without adding water.
- Add rest of the drained chana dal and grind everything together to a coarse paste without adding water.
- Add all the garlic pods, 2 tbsp of chopped sambar onions and pulse the mixer jar few times so that they are crushed and combine well with the chana dal. Transfer to a bowl.
- To the same mixie jar, add sundakkai and pulse at regular intervals till they are crushed & become coarse. Transfer to the same bowl.
- To the bowl add the 3 tbsp chana dal you had kept aside earlier, sambar onion, chopped coriander leaves, curry leaves, salt and mix well to combine. Make small lemon sized balls and set aside.
Make sundakkai vadai:
- Heat oil in a kadai. Wait for it to get hot. Take a ball, slightly flatten it between your palms making sure that they are atleat 1 inch thick and slip them one by one into the hot oil. Cook only 3 to 4 vadais at a time leaving enough space for it to cook and do not overcrowd the pan.
- When sizzling subsides, gently flip them over for the other side to get cooked as well. Once the vadai have cooked fully, turned to a golden brown and become crisp, remove on to a plate.
- Serve this piping hot sundakkai vadai with any chutney of your choice.
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Shireen Sequeira
Never heard of Turkey Berry Radhika, it's on my list of items to hunt for now 🙂 The vadais look very delicious!! And I love the way your peas are arranged in the box! So geometrical!! Wishing your uncle a speedy recovery and yes, small towns always score over cities when it comes to the peace & quiet!
Priya
Omg, that an interesting and super tempting vadais, never tried vadais with turkey berry,cant wait to try..
Sushma Mallya
Those Vadais look absolutely mouth watering and ur texture is simply amazing Radhika ...lovely 🙂
Jayasri Ravi
Thanks for sharing this radhika, never heard of this, wishing your uncle a speedy recovery, lovely clicks
Prathibha
even I posted vada recipe 2day..good 2 c a diff variation dear..looks yumm n perfect
Sanyukta Gour(Bayes)
Hope ur uncle gets well soon....vadai looks mouthwatering.."love the stack of vassos....amazing pics as usual..
Priya's Feast
I have a sundaika packet in fridge,i am going to try this recipe
Premalatha Aravindhan
wow dear this is so tempting and amazing recipe,love the cute presentation and ur clicks,drool...
MyKitchen Flavors-BonAppetit!.
Healthy and an innovative dhal Vada.Luks crisp and delicious.Thanks for sharing.
Sudha Sabarish
That's an interesting one and never heard about this vadai.
Shobha Kamath
Beautiful Pics and I liked the Tower Of Vadai" that you presented !
S.Menaga
omg,never heard &tried vadais with turkey berry..looks soo crispy..thxs for sharing!!
Rekha shoban
perfect evening sncak!!adding sundaikkai is very interesting n new!
Priti
Wow love the pic..look so yum
RAKS KITCHEN
Not a bog fan of sundakkai. But this sounds very unique!nice shots
Kaveri
What tempting clicks..though have never cooked with fresh sundaikkai only vattals. The clicks are too inviting
Sravs
I love Vadas !! these are super and very new to me !! grt clicks !!
Mélange
This is sheer torture Radhika.What a yummy recipe combined with classic clicks ! Slurp !
julie
Interesting recipe..vadai looks filling and perfect!!
Tina
beautiful clicks dear..vada looks crispy nd crunchy....
Kavi...
Amma used to make sundakkai kozhambu! I never liked the taste! But since I'm a sucker for fried stuff, I've got to try this! Its different! And hope your Uncle gets well soon! 🙂
Ms.Chitchat
Sundaikkai masal vadai, unheard of, looks very very tempting. I join my blogger friends in wishing your uncle a speedy recovery.
jeyashrisuresh
making vadai by adding sundakkai sounds new and interesting. vadai parkavae supera irruku. love to have with hot tea
Charishma
this looks good Radhika, I have never heard of Turkey berry...learning something new 🙂
charishma
Panchamrutham
Lovely snack recipe Radhika...Very tempting clicks
sangee vijay
very unique recipe dear...masal vadai with sundakkai looks so crispy and perfect vadai...lovely clicks !!!
Priya (Yallapantula) Mitharwal
wow, they look so delicious, love the texture and everything.
Uma
I too never heard abt vada using sundaikai. But you picture says it is delicious and i love to taste it with hot tea.
Neha
Lovely snack...turkey berry is new to me...will search for it now...
Neha
Lovely snack...turkey berry is new to me...will search for it now...
Priya (elaichii)
Never heard of sundakkai vadi! Won't it be a little bitter with sundakkai?
Gayathri NG
Very unique & tasty vadai..
Kalyani's Platter
wow masala vada looks so tempting and lovely clicks .......
deepsrecipes
Radhika,
Sure this Vada is tasty..But I dnt think I can get Turkey Berry..
Good nutritious recipe..
Vardhini
I love sundakai. Never made vadai with it though. I have tasted kuzhambu and kootu.
Kitchen Flavours
New to me....vadai looks extremely delectable....
Tes
I have never heard if Turkey berry before. It sounds intriguing 🙂 And your Vadais looks scrumptious 🙂
Kalyani
oohg ! Raw Sundakkai Vadai- missing it too 🙁 the pix are making me drool !
Kalyani
GEETHA ACHAL
இதுவரை இந்த வடையினை வேள்விபட்டு கூட கிடையாது...ரொம்ப சூப்பராக இருக்கின்றது..
அம்மா இன்று சுண்டைக்காய் வாங்கி வந்து இருந்தாங்க...அதில் வடையினை செய்து பார்க்க சொல்லி இருக்கின்றேன்.
நன்றி...
Anusha Praveen
Hey Radhika!!! Lovely dish unique combination would love to try it but i cant find turkey berry here. When i went and asked a subjiwala, he asked me what turkeys were. Imagine Anyway, will try when i am at amma's and that s going to be soon Thanks 🙂
Archana
Looks interesting. Must try.
Prathima Rao
Wow...Such tempting & perfect fritters!!!! Feel like grabbing them!!!
Prathima Rao
Prats Corner
divya
OMG! am drooling here...love it!
Roshni
wow! beautiful clicks and yummy vadai. we use chundakka only for vathakozhambu or shallow fried as a side for curd rice. love the taste of it though
Anonymous
wooow this so appetizing. what is the nutritional value of the sundaikkai(turkey berry)