Masala Vada | Paruppu Vadai | Channa Dal Vada

Masala vada or Masal vadai is a crispy crunchy popular South Indian Vada variety made with Bengal gram dal, spices, onions etc.. Paruppu vadai as it is called in Tamil is a common tea time snack in many parts of South India (you can find these in most of the tea shops ). The recipe for masala vadai varies from region to region across India , here I have posted my family’s recipe . Check out how to make this yummy crunchy masala vada  recipe below.

Ingredients 

Bengal gram dal-1 cup (washed and soaked for 1/2-1 hour) 

Cinnamon -2 nos

Fennel seeds-1 Tsp

Red chillies-6-8 nos

Salt to taste

Asafoetida-1/8 Tsp

Other ingredients -

Onion-1-2 nos

Crushed garlic-6 cloves

Ginger -1 inch piece finely chopped 

Green chillies-1-2 nos finely chopped 

Fennel seeds-1 Tsp 

Soaked Bengal gram dal- handful

Curry leaves finely chopped few

Coriander leaves finely chopped few

Mint leaves finely chopped handful

Oil for deep frying 

Recipe Video 

Method 

👉Wash and soak the Bengal gram dal for 1/2 to1 hour.

👉In a mixie jar add cinnamon sticks, fennel seeds and red chillies, first powder these coarsely.

👉Now add the Bengal gram dal after draining the water completely.(Note - reserve a handful of dal for later use).To this add required salt and asafoetida.

👉Grind coarsely without adding water transfer to a mixing bowl.

👉Add reserved Bengal gram dal, garlic, ginger, green chillies, onions, curry leaves, coriander leaves, mint leaves and fennel seeds. Mix everything well together.

👉Now take small lemon sized ball of the mixture and press it gently between your palms and shape it. Do this for the entire mixture.

👉Simultaneously heat oil in a kadai for deep frying (to check if the oil is ready drop a small piece of the vada into it if it rises immediately then the oil is ready) now keep it in medium flame through out.

👉Gently slide the vadas in to the oil one by one in batches (donot add more than 4 or 5 vadas in a single time for frying). 

👉Donot disturb for 1 minute. 

👉Now gently flip the vadas and allow it to cook until colour changes to a nice golden brown colour and the oil stops bubbling. Remove the masala vadas from the oil and transfer to a plate lined with tissue paper to absorb any excess oil present.

👉Repeat the process with rest of the batch of vadas .

👉Serve hot and enjoy.

Preparation Time-45 mins

Yield-12-15 vadas depending on size