Masala Vada | Paruppu Vadai

Masala Vada or masala vadai is one of those things that I make once in blue moon, urad dal vada or as we call it bada is more common in our place, I like masala vada as crunchy outside and soft inside it’s just perfect. and lucky for me I got the same effect too.   I made this for my in-laws on a weekend as they don’t know about masala/paruppu vade, as expected they liked it too.   And I thought it’s good to post this recipe for coming Tamil New Year, perhaps some motivation for me to make these beauties again.

Ingredients: [Makes 22-25 vadas]
Channa Dal/Bengal Gram – 1 1/2 Cups
Onion – 1 Large
Green Chillies – 3
Dry Red Chillies – 2
Fennel Seeds – 1/2 tsp
Ginger – 1/2” piece [optional]
Salt – to taste
Curry Leaves – 1 sprig
Cilantro Leaves – 4-5 sprigs
Asafoetida/ Hing – 1/2 tsp
Cooking Soda – a pinch [sodium bi carbonate]
Oil – To deep fry

Method:
1. Wash and soak channa dal in water for 2 hours or more, drain water, rinse dal 1-2 times. 
2. Keep aside 1tbsp of soaked dal and grind remaining dal with green, red chillies,  fennel seeds, ginger into coarse paste.  Add 1-2 tbsp of water only if required.

3. Finely chop onion, curry leaves and cilantro, add with grinded dal, mix everything well with salt, soda, asafoetida and reserve 1tbsp whole channa dal. Make small lemon size ball from dal mixture and flatten between both palms to shape it like cutlet/tikki.

4. In a deep pan/wok heat oil for deep frying, drop carefully 4-5 vada in oil and cook in medium heat until both sides becomes nice golden brown. 

Serve hot/warm with tea/coffee or with meal. 

And incase you have leftover masala vada then don’t think too much just go ahead and make Vade Curry. 

Variations:
1. You can add mint leaves, it adds good flavour to these vadas.
2. Instead of onion, you can try adding cabbage.
3. If you don’t want to deep fry then try it in paniyaram maker/pan but that will be slight change in taste.
Have a nice day ~~

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