Paruppu Vadai – Masala vadai

Paruppu Vadai recipe with step by step photos. Paruppu Vadai is a very popular and beloved South Indian street food. We can get these hot vadas in any street-side shops.

Paruppu Vadai – Masala vadai

Paruppu Vadai recipe with step by step photos. Paruppu Vadai is a very popular and beloved South Indian street food. We can get these hot vadas in any street-side shops and tea shops especially during the morning and the evening, fresh off of the kadai. It is a crispy and savory deep-fried fritter made from channa dal and spices. If you are craving something crispy and crunchy, then make this vadai and your taste buds will not stop thanking us.  These are so good and addictive, so you cannot stop at one. Also, It goes very well with coconut chutney, mint chutney or tomato ketchup. So friends, try this Paruppu Vadai for an evening snack and share your comments!

Furthermore, I would like to share some of my suggestions for making crispy paruppu vadai. Firstly, soak the channa dal for a minimum of 2 to 3 hours otherwise, you can’t grind it at the right consistency. Secondly, don’t add any water while grinding dal. The dal mixture should be coarse. Finally, if you want to check the correct heat of the oil, then drop a small portion of the mix and it will come to the surface immediately, For beginners, grease a plastic sheet or a plantain leaf, then flatten the vadai, and then transfer it to the back side of the perforated ladle and then slip it gently into the hot oil.

Finally, you may also like my other Diwali sweets and savories recipes like Restaurant Style Rava Kesari, Badusha Recipe, Moong Dal Murukku,  Traditional Mysore Pak Recipe, Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Custard Halwa, Sweet Boondi, Kara Boondi, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.

Paruppu Vadai / Masala vadai 2016-10-16 05:21:03

Paruppu Vadai – Masala vadai

Serves 10
Prep Time: 00:15
Cook Time: 00:15
Total Time: 00:30

Ingredients

  • 1 cup Bengal gram / Channa dal / Kadalai paruppu
  • 1 medium sized or 10 small onions/shallots Onion
  • 3 Green chillies
  • 1 inch Ginger
  • 3/4 tsp Fennel seeds
  • 1/2 tsp Salt
  • a pinch Asafoetida powder (optional)
  • 1/4 tsp Grated ginger
  • 4 to 5 Garlic pods
  • Few Curry leaves
  • Few Coriander leaves
  • to deep fry Oil

Instructions

  • Soak channa dal in water for 3 to 4 hours.
  • Then drain the water completely by using a colander.
  • Reserve 1 tbsp of channa dal for further use.
  • Place 2 green chilies, 1 inch ginger, 1/2 tsp fennel seeds and the rest of the channa dal in a blender or in a mixie and grind until coarsely (without adding water) by using pulse button.
  • In a wide bowl, add finely chopped onion, 1 finely chopped green chilli, crushed garlic, grated ginger, asafoetida, curry leaves, coriander leaves, 1 tbsp of channa dal which we kept aside, salt and dal mixture, mix well until combined.
  • Meanwhile, heat oil in a pan over medium heat.
  • when the oil heats, take a lemon sized ball of the mix, flatten it with your hands and gently slip it into the hot oil.
  • Fry the vadas both sides till golden brown and crisp.
  • Repeat the same procedure for the rest of the mix also.
  • Now the Paruppu Vadai is ready to eat!

By Santhi Therese
The Indian Claypot

Soak channa dal in water for 3 to 4 hours.

Then drain the water completely by using a colander.

Place 2 green chilies, 1 inch ginger, 1/2 tsp fennel seeds

Reserve 1 tbsp of channa dal for further use. add the rest of the channel dal in a blender or a mixie jar

and grind until coarsely (without adding water) by using the pulse button.

In a wide bowl, add finely chopped onion, 1 finely chopped green chilli, crushed garlic, grated ginger, asafoetida, curry leaves, coriander leaves, 1 tbsp of channa dal which we kept aside, salt and dal mixture,

mix well until combined.

Divide the mixture into 12 equal portions. Take each portion of the mixture, give it a round lemon-like shape.

Meanwhile, heat oil in a pan over medium heat.



When the oil heats, take a  lemon-sized ball of the mix, flatten it with your hands and then gently slip it into the hot oil.

Fry the vadas on both sides till golden brown and crisp.

You may also like my other Diwali Sweets posts and recipes like Javvarisi Semiya Payasam Recipe, Pasi Paruppu Halwa / Ashoka Halwa, Milk Cake Recipe, Pottukadalai / Fried Gram Murukku Recipe, Mango Sago Dessert, Restaurant Style Rava Kesari Recipe, Badusha Recipe, Kasi Halwa Recipe / White Pumpkin Halwa Recipe, Sweet Shakarpara Recipe / Kalakala / Diamond Biscuit, Moong Dal Murukku, Traditional Mysore Pak Recipe, Baked Chakli/Murukku, Green Gram Payasam/Kheer, Kozhukattai Recipe, Kara Boondi Recipe, Moong Dal Susiyam, South Indian Mixture Recipe, Pepper Kara Sev Recipe, Sweet Boondi, Milk Halwa .


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All Recipes

Check it out→


Other Recipes


Javvarisi Semiya Payasam Recipe
Pasi Paruppu Halwa / Ashoka Halwa
Milk Cake Recipe
Pottukadalai / Fried Gram Murukku Recipe
Mango Sago Dessert
Restaurant Style Rava Kesari Recipe
Badusha Recipe
Kasi Halwa Recipe / White Pumpkin Halwa Recipe
Sweet Shakarpara Recipe / Kalakala / Diamond Biscuit
Moong Dal Murukku
Traditional Mysore Pak Recipe
Baked Chakli/Murukku
Green Gram Payasam/Kheer
Kozhukattai Recipe
Kara Boondi Recipe
Moong Dal Susiyam
South Indian Mixture Recipe
Pepper Kara Sev Recipe
Sweet Boondi
Milk Halwa

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