Whats Cooking India? It’s a masala vada recipe. It is also called as paruppu vadai or masala vadai.
Masal vadai is also known as Chana Dal Vada and can be found in almost every South Indian restaurant or food Junctions.
It is a very popular South Indian tea time snack. These crunchy fritters are made from Bengal Gram (Chana Dal) and split chickpeas.
It is most commonly served in lunch boxes, or as an evening snack.
Masala vadai is made up of coarsely powdered Chana Dal flour. Some spices and onions is also added to enhance the taste.
The dough is shaped into small size patty and then deep-fried. Chana dal vada recipe is consumed immediately.
Serve the Masala Vada with Sambhar or coconut chutney.
Masala Vada Recipe:
Yield: 5 - 6
Masala Vada Recipe | Paruppu Vadai
Masala Vada or Parappu Vadai is a much loved South Indian recipe that tastes best with Masala Tea.
Prep Time2 hours15 minutes
Cook Time30 minutes
Total Time2 hours45 minutes
Chana Dal (Split Bengal Gram) - ½ Cup
Sauf (Fennel Seeds) - 1 Tsp
Dry Red Chili - 1
Coriander Seeds - ½ Tsp
Black Pepper - ¼ Tsp
Green Chili (Chopped) - 1 Tsp
Onion (Chopped) - ½ Cup
Salt - According to your taste
Ginger (Chopped) - ½ Inch
Asafoetida (Optional) - 1 Pinch
Curry Leaves - 7 to 9
Coriander leaves (Chopped) - 2 -3 Tbsp
Oil - For Deep frying
How to Prepare the Masala for Masala Vada?
Step 1: In a bowl, take the chana dal and rinse thoroughly for 3 to 4 times.
Step 2: Soak the rinsed chana dal in water for almost 2 hours.
Step 3: After the soaking process is complete i.e. after 2 hours, add 1 Tsp Fennel Seeds (Saunf), 1 Dry Red Chili (remove the seeds), ¼ Tsp Black pepper, and Coriander Powder (½ Tsp) in a grinder jar and grind them into a coarse powder.
Step 4: Now, add the Chana dal (Drain it well) in the same jar along with the spices powder.
Step 5: Grind them again coarsely, but some pieces of whole chana dal should be present.
Your masala vadai batter is ready.
Steps To Finally Make The Masala Vadai Recipe
Step 1: Add ¼ chopped onion, 1 Tsp Green Chili chopped, 1 Tsp ginger, curry leaves (chopped), coriander leaves (chopped), and a pinch of asafoetida and salt to the dry batter and mix well.
Step 2: Start shaping the batter. Due to the moisture content, the batter will form any shape that you wish for.
Step 3: Make medium sized vadas. Shape them into medium-sized balls and then flatten them in between your palms.
Step 4: Take a Kadhai, add enough oil to deep fry the vadas. Heat the Kadhai on high flame.
Step 5: Slowly, slide the vadai in the oil.
Step 6: Fry them for some minutes, or until the vadas turn slightly golden.