Thursday, March 12, 2015

Masala Vadai/ Paruppu vadai

Masala vadai is one of my favorite from childhood on wards. I prefer masala vada over medhu vadai , because of its crispiness .
To me, my mom makes best masala vadai. Amma makes this vadai in a jiffy. When i started to make this vadai, it wont be crispy . Everytime, when i made this vadai, i call my mom and confirm the ingredients and procedure.After many attempts, i finally nailed the recipe.
To grind the mixture into coarse and cook in slow flame, are the secret to crispy and tasty masala vadai. 

Masala Vadai/Paruppu Vadai

Preparation Time : 2 hrs | Cooking Time : 20 minsMakes : 8 to 10  
Recipe Category: Snack | Recipe Cuisine: Indian
Channa Dal - 1/2 cup
Red Chili - 3 nos
Garlic - 4 pods
Ginger - 1/4 inch piece
Fennel seed - 1/4 tsp
Salt - to taste (3/4 tsp approx)
Onion -1 (medium)
Curry leaves - few
Oil for deep frying
Soak Channa dal for 1.5 - 2 hrs. In a mixie , first grind red chili,garlic, ginger and fennel seed into coarse. Then add soaked dal along with salt and grind into coarse paste.
Cut the onions into small pieces , roughly tear the curry leaves and add the both into channa dal paste. Heat oil in a deep pan for deep frying. Apply water in the hand and make lemon  sized balls from the mixture and gently press it like patties.
Slowly slide it in hot oil , do the same for remaining mixture. Dont crowd the pan, keep the flame in medium and cook it slowly. Flip the vadas on both side frequently, till both side became brown.

Drain the oil and put it in paper towel.
Crispy Masala vadai is ready .Serve it with hot coffee/tea.   
  • Cook the vadas in medium flame, so that you will get crispy texture.
  • Grind the mixture into coarse,even you can keep 2 tbsp soaked dal aside and add it into mixture for extra crispy texture.
  • Add curry leaves generously, it gives super flavor to the vada.
  • Dont add water while grinding.

1 comment:

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