Masal Vadai – Paruppu Vadai – Masala Vadai

Masal Vadai is a popular South Indian tea time snack. It is very commonly available in the local tea shops there. I should say it smell’s divine if u happen to be near a tea shop when they make it. It is perfect on a rainy day with a hot cup of coffee or tea. It’s also called Paruppu Vadai. Usually some people do not prefer to add fennel seeds. U can skip it if u don’t want.. The only planning u need to do is the soaking of chana dal. If that is done the rest of the process can be done in 15-20 mins. Medhu Vadai Recipe HERE.

Now to the recipe..

[Preparation Time-10 mins : Cooking Time- 15 mins : Soaking Time – 2 hours]

Masal Vadai Ingredients:

• Chana Dal – 1 cup
• Onion – 2 (finely chopped)
• Curry leaves – a sprig
• Coriander leaves – few
• Red chillies – 4
• Ginger – 1 inch piece
• Fennel seeds – 1 tsp
• Salt – as needed
• Oil – to fry

Method:

• Wash and soak Chana Dal atleast for 2 hours. Drain the water and keep it ready. Take ginger, red chillies and fennel seeds in a mixer. Grind it into a coarse paste. To this add the soaked Chana Dal and grind it coarsely again. Do not use more than a couple of tsps of water.

• Transfer the coarsely ground mixture into a wide bowl. Add salt, finely chopped onions, curry leaves and coriander leaves. Mix well so that the all the ingredients blend well. Heat a pan with oil. Meanwhile make the vadais. Take a small lemon sized ball of the dough. Make a ball and flatten it with your fingers. Smooth out the edges.

• Like wise keep a batch of vadais ready to fry. Check if the oil is hot by dropping a small amount of the dough. If it rises up immediately the oil temperature is perfect. Drop the vadais carefully, 4-5 in a batch. Cook in medium flame until golden brown on both the sides. Drain it on paper towels.

That’s it!! Crispy Masal Vadai ready!

Enjoy hot with coffee or tea.

Tips:

1. U can skip the fennel seeds if u don’t prefer and replace it with cumin seeds.
2. U can add mint leaves too.
3. Do not add more water to grind the Chana Dal. Else it will be difficult to shape the Masal Vadai.If at all the dough is watery, add some rice flour or corn flour for binding.
4. Do not make the vadais very thick. Else it will be crispy outside and uncooked inside.

– By Sundari Nathan