Masal Vadai, also known as Masala Vadai or Paruppu Vadai, is a beloved South Indian snack that you simply can’t resist. This crispy and flavorful treat is perfect for any occasion, especially during festivals in South Indian homes. Traditionally, families whip up either urad dal vada or this delicious paruppu vadai, which pairs wonderfully with evening tea or as a side dish for various rice dishes, such as lemon rice, tamarind rice, or curd rice. What’s more, if you have any leftovers, you can transform them into a delightful vada curry, a recipe I’ll share in the future!
To make this dish even more special, I’ve incorporated some time-honored tips and tricks from our mothers, aunts, and grandmothers. These insights are aimed at enhancing flavor while also promoting healthier cooking practices. By using organic vegetables and ingredients, we can revive our lost health and hygiene, making this recipe not just tasty but also nutritious.
I encourage you to try this amazing recipe at home and share your thoughts in the comments!
Ingredients
- 1 cup chana dal (split chickpeas)
- 1 medium onion, finely chopped
- 1-2 green chilies, finely chopped
- A handful of fresh coriander leaves, chopped
- 1 teaspoon cumin seeds
- Salt to taste
- A pinch of asafoetida (hing)
- Oil for deep frying
Instructions
- Soak the chana dal in water for about 2-3 hours.
- Drain the soaked dal and grind it coarsely in a blender, without adding water.
- In a mixing bowl, combine the ground dal, chopped onions, green chilies, coriander leaves, cumin seeds, salt, and asafoetida.
- Mix all the ingredients well until combined.
- Heat oil in a pan for deep frying.
- Shape the dal mixture into small, flat patties (vada).
- Fry the vadas in hot oil until golden brown and crispy on both sides.
- Remove and drain on paper towels to absorb excess oil.
Tips
- Ensure the oil is hot enough before frying to keep the vadas crispy.
- You can adjust the spice level by adding more or fewer green chilies.
- For added flavor, consider mixing in some grated ginger or crushed garlic.
- Always fry in small batches to maintain the oil temperature.
In closing, making Masala Vadai is not just about cooking; it’s about creating memories and enjoying the delightful flavors of South Indian cuisine. I hope you give this recipe a try and savor the deliciousness it brings to your table. Don’t forget to watch more playlists for more incredible recipes and subscribe to VanitaShri’s Kitchen for the latest updates!
