Paruppu Vadai Recipe / Masala Vada Recipe

Even though Paruppu Vadai or Masala Vada is a very popular and well known recipe, every family have their own minor variations which give a signature taste. This is our family style recipe. Try and tell how you liked it?

 

Recipe Cuisine : South Indian | Recipe Category: Snacks | Soaking Time: 3 hrs

Preparation Time: 10 mins  | Cooking Time : 20 mins |  Yields : 10-12 nos.

Ingredients:

Channa Dal / Kadalai Paruppu	1 cup (1 cup = 200 ml)
Finely Chopped Onion	½ cup
Red Chilli	2-3
Garlic Pods	4
Fennel Seeds / Sombu	1 tbsp
Chopped Curry Leaves	1 tbsp
Chopped Coriander Leaves	2 tbsp
Salt	Required
Oil	For Frying

Procedure:

1. Wash and soak the channa dal for 2-3 hours.

2. Strain the water completely using the strainer. Leave it for 10 mins.

3. In a dry mixie jar, add red chillies and sombu. Grind them for 1 min.

4. Then add chopped garlic pods with the above ground mixture. Then grind them for few seconds.

5. Add drained dal (from 2) and salt. Grind them into little bit coarse paste without adding water.

6. Finally, add curry leaves and coriander leaves. Grind them for just few seconds or till they mix them well.

7. Transfer the mixture into wide bowl. Add finely chopped onion and mix them well. Vada Batter is ready.

8. Heat the oil in a pan. Meanwhile, make small lemon size balls from the batter (from 7). Keep it aside.

9. If oil reach the correct temperature(), them flatten the balls using your palms and put it in the heated oil from the sides of the pan. Don’t overload the pan.

10. Turn the vadai occasionally using the ladle. Cook the vadai till both sides of the vadai become golden in color.

11. Take them out from the oil and put them on a tissue paper to absorb the excess oil.

   Wow yummy and tasty Masala Vadai / Paruppu Vadai is ready to serve.

Note:

1. Use vadai paruppu or pattani paruppu instead of chana dal.

2. If you can use big size garlic pods, use 2 pods only.

3. Add onion before making vadai. Otherwise the batter becomes watery.

4. You can store the vada batter in the freezer even for 2-3 days if you don’t add the adding the onion.