Masal Vadai - Masala Vadai - Paruppu Vadai

Masal vadai is a very popular snack of South India usually had with a cup of tea/coffee. It can also be served as a side dish for any rice, especially with curd rice. During summer days, we used to have this masal vada with pazhaya sadham and mango thokku. Nothing can beat this combo. Well! Are you carving for  a street food style masala vadai now? Here is a very simple recipe !!

 
Ingredients

Channa dal/Bengal gram/Kadalai paruppu - 1/2 cup + 1 tbsp
Red Chillies - 2 (adjust as per your spice needs)
Fennel seeds /Sombu - 1 tsp
Onion- 1 chopped finely
Green chillies - 1 or 2 chopped finely
Curry leaves - few
Coriander leaves - few chopped finely
mint leaves - 5 or 6, chopped finely (optional)
Salt to taste
Oil for deep frying

Method


Soak Channa dal (kadalai paruppu) in water for 3-4 hours. Drain the water completely and keep 1 tbsp of channa dal aside.

Grind 2 red chillies and fennel seeds first and then add the rest of the channa dal and grind without adding water coarsely.

Then add finely chopped onions, soaked and drained channa dal, which you have reserved seperately, finely chopped green chillies, finely chopped coriander leaves, mint leaves and few curry leaves to the ground channa dal mixture.

Take a small lemon sized ball from the channa dal mixture. Pat it slightly in the shape of vadas. Make the corners slightly thinner than the middle. Do the same and make a batch of patties.

Heat oil meanwhile.Check if the oil is hot enough. For this, drop a pinch of batter and if it raises immediately the oil is ready for frying. Drop the patties in the hot oil and fry them in batches, until they turn golden brown and crispy on both the sides. Drain in paper towel. Serve hot with tea/coffee, but curd rice is my favorite combo.

Notes 

• If we do not soak for enough time, vada may turn hard.
• You can add about a tbsp of rice flour for more crispness.
• You can also add ginger and garlic or ginger-garlic paste for added flavor
• You can also avoid red chillies and use only green chillies
• No need to add water while grinding
• When you drop oil, flame should be high. Simmer after you drop all the patties and cook in medium flame until done. 
• The number of patties you add to the oil depends on the quantity of oil you heat