Paruppu Vadai – Masala vadai

Looking for a delicious and crispy snack? Look no further than Paruppu Vadai, a popular South Indian street food! Made from channa dal and spices, these deep-fried fritters are sure to satisfy your cravings for something savory and crunchy. Plus, they pair perfectly with coconut chutney, mint chutney, or tomato ketchup.

To make the perfect Paruppu Vadai, follow these tips: start by soaking your channa dal for at least 2-3 hours to achieve the right consistency. When grinding, avoid adding water and keep the mixture coarse. And when it's time to fry, make sure the oil is hot enough by testing with a small portion of the mixture. For beginners, try greasing a plastic sheet or plantain leaf to flatten the vadai before transferring it to the perforated ladle and gently slipping it into the oil.

Want to give it a try? Check out our step-by-step Paruppu Vadai recipe with photos and indulge in this addictive street food snack. Don't forget to let us know how it turns out!

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.