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.

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Ragi Masala Kadalai Recipe / Kara Kadalai / Masala Peanuts

Masala Kadalai is a very popular and healthy snack liked by one and all – from kids to elders. I thought of making a millet twist to this snack and have come up with the ragi kara kadalai recipe. It came out really well and all those to tasted it liked this as much as the normal masala kadalai.

Click HERE for more SNACKS Recipe.

Full Video Recipe:

Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 10 mins  | Cooking Time : 10 mins |  Yields : 1 ½ cup

Ingredients:

Roasted Groundnuts	1 cup
Ragi Flour / Finger Millet Flour	¼ cup
Besan Flour / Kadalai Maavu	¼ cup
Red Chilli Powder	1 tsp
Turmeric Powder	¼ tsp
Salt	As required
Water	6 tbsp or required
Oil	For deep fry
Curry leaves (optional)	1 spring

Procedure:

1.  Add ragi flour, besan flour, red chilli powder, turmeric powder and salt together in a wide bowl. Mix them well.

2. Then add the roasted ground nuts and mix them well.

3. Add water little by little and make the mixture thick.

4. Heat the oil in a deep frying pan, till it becomes hot or put a piece of peanut into the oil. If the peanut comes up immediately, then this is the correct stage of oil heating.

5. Then sprinkle the peanuts over the hot oil. Separate the peanuts using the ladle. Turn over the peanuts occasionally using the ladle to cook evenly.

6. Cook them till the bubbles stops completely. Then take them out from the oil using the ladle.

7. Drain the excess oil using the tissue paper. Repeat the process for remaining peanuts. Then cool down completely and store it in an air tight container.

8. If you have used curry leaves, deep fry the leaves and mix with the peanuts.

      Really healthy and tasty snack is ready!!!

Note:

1. You can add hing, garlic, fennel seeds for extra flavor.

2. Do not over load the oil.

3. Adjust the water level according to your flour texture.

4. Do not add more water otherwise peanuts will absorb more oil.

5. Throughout the process keep the flame at medium.

6. You can use skinned, un skinned or partially skinned peanuts.

7. If you find it difficult to separate the peanuts while cooking, you can do it after the frying also.

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Spicy Diamond Cuts with whole wheat flour

This spicy diamond cut is very easy to make and delicious evening snack for kids. I have used wheat flour instead of maida. So this is healthy too and must try snack.

Click HERE to view more SNACKS Recipes.

Full Video:

Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 2 cups

Ingredients:

Wheat Flour	1 cup
Red Chilli Powder (Recipe HERE)	1 tsp
Cumin Seeds	½ tsp
Carom / ajwain / Omam seeds	½ tsp
Salt	1 tsp
Hot oil	2 tbsp
Oil	For deep fry

Procedure:

1. In a wide bowl, add wheat flour, red chilli powder, cumin seeds, carom seeds and salt. Mix them well with your fingers.

2. Add 2 tbsp of hot oil in the above mixture. Mix them with the spoon (because the oil is hot).

3. Add water little by little and knead it into a soft and pliable dough (like poori dough).

4. Close the lid of the bowl and leave it for 10-15 mins.

5. Take lemon size ball from the dough and roll it like chapathi but as thin as possible. Dust the rolling surface with the wheat flour.

6. Prick the chapathi with fork and cut it into small diamond shape pieces using the knife or pizza cutter or sweet somas cutter.

7. Remove the pieces carefully from the rolling surface and keep it aside. Do the steps (from 5-6) for the remaining dough.

8. Heat the oil in a pan, add a pinch of the dough in the hot oil. If the piece comes up immediately from the oil is the right temperature to fry.

9. Add the diamonds (from 7) little by little and cook them in a medium flame till they become crisp and sizzling sound stops completely.

10. Take them out from the oil and drain the excess oil.

11. Allow it to cool down completely and store it in a air tight container for later use.

      Crispy and delicious whole wheat spicy diamond cuts are ready!

Note:

1. Addition of carom seeds are optional.

2. You can add either cumin or carom seeds.

3. Don’t overload the oil.

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Karpooravalli / Omavalli / Ajwain Leaves Bajji (Vaamu Akku Bajji)

Bajji in a Rainy season is a tempting snack. Why not make it very healthy by using “Karpooravalli / Omavalli / Ajwain / Mexican Mint / Oregano Leaves” instead of banana? People who would not eat omavalli leaves otherwise will also won’t mind. By this way, this is a very popular snack in Visakapattinam (Andhrapradesh).

Ingredients:

Omavalli Leaves	10
For Batter:
Gram Flour / Kadalai maavu	½ cup
Rice Flour	2 tbsp
Red Chilli Powder	1 tsp
Hing	¼ tsp
Salt	As required
Cooking Soda	½ tsp
For Deep Fry:
Oil	To deep fry

Procedure:

1. Wash the leaves twice or thrice gently.

2. Dry them using the kitchen towel or paper. Keep it aside.

3. In a bowl, add gram flour, rice flour, hing, cooking soda, red chilli powder and salt. Mix them well.

4. Add water little by little and mix them with wire whisk. Add enough water to make the bajji batter little bit thinner than idli batter consistency.

5. Heat enough oil in a frying pan. Put a drop of batter in the oil; if the batter comes up immediately is the right temperature of the oil.

6. Dip each leaves with batter and deep fry with oil.

7. Cook till the sizzling sound stops completely.

8. Take them out from the oil and spread them on the tissue paper to absorb the excess oil.

Tasty and healthy Omavalli/Karpooravalli Bajji ready. Serve it with Coconut Chutney (Recipe HERE).

Note:

1. You can use the excess batter to prepare onion bajjis.

2. Don’t over load the oil with too many bajjis.

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