Description
Masala Vadai is a popular deep fried snack from Tamil Nadu also known as Paruppu vadai. This is either made with single lentil or combination of lentils. We at home, make it purely with Bengal gram and call it as Masala Vadai and the one made with multiple lentils are termed as Aama Vadai. These vadais with crispy exterior and soft interior can be served as an appetizer, evening snack or in general would suit for any occassion.| Ingredients | |
|---|---|
| 1 cup | Bengal gram (kadhala paruppu) |
| 1 no | Onion (chopped) |
| 2 nos | Green chili |
| 3 clove | Garlic (crushed) |
| 1 inch | Ginger (crushed) |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Fennel seeds |
| ¼ tsp | Asafoetida |
| 2 pinch | Turmeric powder |
| 10 nos | Curry leaves |
| 5 stks | Coriander leaves (chopped ) |
| ¾ tsp | Salt (or to taste) |
| 2 cup | Oil |
Instructions
Soak bengal gram for atleast an hour, wash and drain completely using a colander. Grind to coarse texture along with green chili, without adding any water. To this add, chopped onions, crushed ginger, garlic, cumin seeds, fennel seeds, asafoetida, turmeric powder, curry leaves, chopped coriander and salt.
Mix to make a crumbly textured dough. Heat oil in a kadai and sample a piece. Check for oil temerpature, adjust salt and prepare to fry. Pinch a portion, roll it like a golf ball and flatten it between your palm and gently drop into the oil from the sides of the kadai, without touching it.
Fry about a minute on each side over medium high flame or until it turns golden on all sides. Drain excess oil by placing them over paper towel and serve hot.
Notes
Better to ground green chilies instead of finely chopped to make it easily edible for kids.
Dough can be refridgerated for 2 to 3 days, make sure not to add salt and onion until its ready for frying, as it would release water and make the dough too soft. The vadais would literally break while deep frying.
Makes about 15 vadais (2 1/2 “)
23 Comments
Mullai,
I have to say one thing. Ur hubby is very lucky. U r preparing so many items with great taste. I am a good eater but not cooker. My hubby don’t likes my cooking except selected dishes. have to impress him. I don’t understand what to do? any tips
Hey mullai … Tried out this recipe yesterday. Came out really well. Tasted great. I added a little bit of finely chopped pudina leaves to it too. Thanks for the recipe.
Archana.
Superb!
Hi mullai,
I tried this and came out fantastically. You are right, many families make this with more than one lentil, but using only bengal gram tastes like hotel vadai. I was wondering why it doesn’t taste like that when my mom used to make this. the reason was she used thuvaram paruppu also. Any way i used your recipe with slight variation for our family like avoiding garlic…..but it came out awesome and not even one vadai was left when i checked after one hour to have one more…..thanks a lot mullai
Nithya
Hi Mullai, I tried this vadai using Yellow split peas. It tastes great.
Hi Mullai di,
I tried your Masala wada with onion tomato chutney during weekend and it was awesome!! My husband liked it verrry much. I saw your new Asparagus dish also and now I am going to buy Asparagus this weekend(for the first time obviously). You know Mullai di (I am sure you know), as soon as I see any picture of a dish I easily make out if it is a recipe from you or not. You are a great photographer too!
Keep rocking,
Shanu.
hi Mullai,
Mullai I bought yellow peas .can I prepare this vadai using that.
Hi Mullai
Vadai is so tempting from the time it is published, this is slightly diff than I make. Ur pictures are awesome. It came out very well.
Thanks a ton.
Regs
Jaya Lakshmi
Hi mullai,
I tried this Dal Vada y’day…Asusual the outcome was good. Also i added some finely chopped mint leaves to enhance the flavor – shan
Hello, Superb vada. Hats off. First time my mom made this & it turned out very well. Post some N.Indian recipes. Thanq.
Mullai, Going to try this for today…and will let you know the outcome
it looks very nice.photographs also very fine.i made some of ur recipes and result was super.thank u very much mullai madam .–sanabika
Hi Mullai
Greetings from India.
This is selvan, CADD Centre, India. I visited your site today and found such a detailed work.
You have done a great job and you deserve pep up. I am confident that you will do very well in the days and years to come.
I am happy that you are making life easier for many young couples and food lovers.
All the very best. Keep it up.
Regards
Selvan
Hi …. tried many of ur recipes which came out very well…. this looks really tempting….am going to try it immediately..thanks very much
Hi mullai,
Nice recipe. shd appriciate ur way of presentation. parkum pothe sapida thonuthu……
abi
Have u taken any Photographer class
All ur photos are so good
Bhuvana,
Nope… haven't taken any class. Just my Canon Power shot 5 MP, bright day light, little creativity, good food and click !! click!! click!!
This is my camera
http://astore.amazon.com/spiceindiaonl-20?node=1&page=5
hi
I usually add thuar dhall with bengal gram (in the ration 1:1) or otherwise simply pattoni paruppu so that it will be very crispy and tasty
tempted to try now itself 😉
Regards,
Ramya
Wow !!! Looks Yummy…and i’m sure it tastes awesome…
Hi Mullai,
As usual it’s tempting… Thanks for the recipe…
hi ,i will use same method for vadai but with pattoni paruppu it wilbe vrey crispy and tasty
hi mullai vadai look yammy .. wow
Hi Mullai
Vadai is so tempting….ur family is very lucky to have u !!
Sadhana Raveen