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Blogging Marathon# 30: Week 4/ Day 1

Theme: Tea Kadai Menu

Dish: Masala Vada/ Paruppu Vadai

We are starting the last week of Blogging Marathon for this month and my theme for this week is ‘Tea Kadai Menu’. Valli gave us a set of typical dishes that feature in the roadside Tea shops in Tamil Nadu. For the first day I made ‘Masala Vadai/ Vada’.

I love masala vada, but don’t make it often at home because of the deep frying that is involved. BM gave me a chance to try my favorite snack and we thoroughly enjoyed these deep fried goodies.

I found a recipe for masala vada with 3 different dals in Dakshin cookbook and made it instead of the usual chana dal vada. They came out crispy and delicious. I added some ginger and garlic along with garam masala for a spiced up vada. I served them with some peanut-coconut chutney and coffee for an evening snack.

Print Recipe
Masala Vada/ Paruppu Vadai Yum
Masala Vada/ Paruppu Vadai
Course snack
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
vada
Ingredients
  • ½ cup Toor dal (Red gram dal)
  • ½ cup Urad dal (Black gram dal)
  • ½ cup Chana dal (Bengal gram dal)
  • 6 chilies Dry red
  • 1 Onions - medium, finely chopped
  • 2 tsps Ginger garlic + paste
  • 1 tsp Garam Masala
  • ½ cup Cilantro - finely chopped
  • to taste Salt
Course snack
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
vada
Ingredients
  • ½ cup Toor dal (Red gram dal)
  • ½ cup Urad dal (Black gram dal)
  • ½ cup Chana dal (Bengal gram dal)
  • 6 chilies Dry red
  • 1 Onions - medium, finely chopped
  • 2 tsps Ginger garlic + paste
  • 1 tsp Garam Masala
  • ½ cup Cilantro - finely chopped
  • to taste Salt
Masala Vada/ Paruppu Vadai
Instructions
  1. Soak all the dals in water for 2-3 hours. Drain off excess water completely.
  2. Grind the dals with the red chilies to a coarse batter. I keep some chana dal aside and add it to the batter in the end to get crunchy vadas after frying.
  3. Heat oil for deep frying. Wet both your hands. Take a small lemon size batter and flatten it on the palm of your hand. Slip it very carefully into the hot oil. Fry till golden bowl and crisp.
  4. Drain onto paper towel and serve hot with any chutney.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 30.

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15 thoughts on “Masala Vada/ Paruppu Vadai”

  1. wow i love ur clicks…. pinning them to my pinterst board…i am trying to improve my photography skills and clicks like these are a treat to the eye.. love ur bloue chutney bowl too:)

  2. Beautiful setting – love the blue chutney dish, the white flower and definitely the crispy vadais..

  3. This looks soo yum! I could do with some right now but the daal will take 2-3 for soaking so, off to make pakora now. 🙂

  4. Love your setup Pavani, though I must confess you got in the star atmosphere..heheheh..anyway to dig into a masala vada I don’t actually look around, more on the plate to be frank…lovely pictures as always!

  5. Wow Pavani..these crunchy Wadas are perfect for the weather here..it’s raining cats and dogs…and I feel like munching on these crisp ones.

  6. Looks super yummy Pavani! i love the idea of adding three different lentils instead of just one. More the merrier!

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