Diwali Sweets

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 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,