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MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-

MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-

Masal vadai/kadaiparuppu(channa dal) vada is a popular south Indian vadai that will be prepared commonly for evening snacks or during festivals along with payasam or sakkarai pongal. It is one of the tasty vadai recipe and will be most of the people’s favourite too.
Every one may follow their own way of ingredients and its measurements. In our my or mu milk have never used fennel seeds. Also they will not add garlic too. While preparing for poojas we won’t add onion also. Will prepare 3 or 4 vadas with out onion for neivethiyam and then add the onion for the remaining vadais J.
In this recipe I didn’t add garlic. Just I have added little fennel seeds. For poojas you can omit that. (as per your wish).
MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-

Actually while making this vadais few points we have to keep in mind to get perfect vadai.
  • The dhal should be soaked enough ie., for minimum3 to 4 hours to get proper vada.
  • The dhal should be grind to a coarse paste only, not smooth. Coarse vada batter only will give nice crunchy vadais.
  • Don’t add water while grinding. The soaked channa dhal itself will grind properly and no need to add water. Also if you add salt while grinding the moisture comes from the salt will enough to grind the dhals. Because if the vada batter is thin then it will absorb more oil and vadai will become oil and not so crispy.
  • Some may add little rice along with the channa dhal. But I will never use rice and will add just a table spoon of urad dhal for ½ cup channa dhal. It gives nice crunchy outer layer and soft center.
  • The vadai should be cooked in the medium flame only, otherwise the top will become black or burnt and the center will remain uncooked.
  • Adding asafetida is important to get the nice flavor and to avoid the bloating and gas problems. You can use garlic also.
MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-
Ok now coming to the recipe.

VIDEO RECIPE:

MASALA VADAI (CHANNA DHAL (PARUPPU) VADA)
RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN | YIELDS: 12 MEDIUM VADAS
SOAKING TIME: 3 - 4 HRS |PREPARATION TIME: 10 MIN | COOKING TIME: 10 MIN
MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-


PREPARATION:
  • Soak both the dhals in water for minimum 3 to 4 hours.
  • Then grind them into coarse paste along with red chillies , ginger, salt and asafoestida and set aside.
  • Finely chop the onion and curry leaves and keep it aside.

METHOD:
Add the onion and curry leaves with the ground vada batter and mix well.
Divide the vada batter into equal sized balls.
Then wet your hands with water(or you can use plaintain leaf or plastic cover) and make vadas by pressing the balls with the fingers. No need to make it too thin or too thick.
Heat oil in a broad pan and deep fry the vadas till it becomes golden brown. Flip the vadas in between while cooking for even cooking.
Heat should be medium.
Then remove from the oil and drain in tissue paper.
Serve hot along with coconut chutney as snacks or with payasam or sakkarai pongal for lunch.


NOTES:
  • The vadas should not the more thinly or thick, if it is thin then it will be more cruncy and the center will not be soft. If it is too thick then the center may remain uncooked.
  • You can add few crushed garlic pods with the ground vada batter.

STEP BY STEP PHOTOS:
  • Soak both the dhals in water for minimum 3 to 4 hours.
MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-

  • Then grind them into coarse paste along with red chillies , ginger, salt and asafoestida and set aside.



Finely chop the onion and curry leaves and keep it aside.
Add the onion and curry leaves with the ground vada batter and mix well.

Divide the vada batter into equal sized balls.
Then wet your hands with water(or you can use plaintain leaf or plastic cover) and make vadas by pressing the balls with the fingers. No need to make it too thin or too thick.
Heat oil in a broad pan and deep fry the vadas till it becomes golden brown. Flip the vadas in between while cooking for even cooking.
Heat should be medium.

Then remove from the oil and drain in tissue paper.
Serve hot along with coconut chutney as snacks or with payasam or sakkarai pongal for lunch.
MASALA VADAI / PARUPPU VADA (CHANNA DHAL VADA) / MASAL VADAI RECIPE - EASY SOUTH INDIAN VADA RECIPE-

Do try this recipe and please don’t forget to give your feedback in comments.

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