Masala Vada | Paruppu Vadai | Channa Dal Vada

 Masala Vada | Paruppu Vadai | Channa Dal Vada


Masala Vada / Paruppu Vadai


Masala Vada, popularly known as Paruppu Vadai, is a crispy and flavourful South Indian snack that holds a special place in traditional cuisine. This deep-fried delicacy is crafted using coarsely ground chana dal (Bengal gram), spiced to perfection with green chilies, ginger, curry leaves, and a hint of asafoetida.

The mixture is shaped into small patties and fried until golden brown, resulting in a crunchy exterior and a soft, flavourful interior. Masala Vada is an integral part of festive celebrations, temple offerings, and even simple tea-time snacks in South Indian households.


What makes Masala Vada so special is its versatility. It can be enjoyed on a rainy evening with a cup of piping hot filter coffee or served as a starter during festive feasts. Rich in protein from the lentils and bursting with spices, it is both delicious and nutritious. The dish is especially loved for its irresistible aroma, which fills the air as it fries. Whether you’re an experienced cook or a beginner, Masala Vada is an easy recipe to master and a guaranteed crowd-pleaser.

Follow the step wise instructions below to make perfect crispy masala vada for your loved ones.

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.




Total Preparation Time-45 mins

Yield-12-15 vadas depending on size



Divya's Nalabhagam

Nutritionist, Home cook, Food blogger, Recipe developer and YouTuber

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