Masala Vada/ Paruppu Vadai

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'.

Masala Vada/ Paruppu Vadai

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.

Masala Vada/ Paruppu Vadai

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.

Masala Vada/ Paruppu Vadai
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. Fo...

Masala Vada/ Paruppu Vadai

Summary

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  • Coursesnack
  • Cuisinesouth indian
  • Yield20 Vadas 20 Vada
  • Cooking Time20 minutesPT0H20M
  • Preparation Time20 minutesPT0H20M
  • Total Time40 minutesPT0H40M
  • Passive Time

Ingredients

Toor dal (Red gram dal)
½cup
Urad dal (Black gram dal)
½cup
Chana dal (Bengal gram dal)
½cup
Dry red chilies
6
Onions - medium, finely chopped
1
Ginger + garlic paste
2tsps
Garam Masala
1tsp
Cilantro - finely chopped
½cup
Salt
to taste

Steps

  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.
Masala Vada/ Paruppu Vadai
Masala Vada/ Paruppu Vadai
Masala Vada/ Paruppu Vadai

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

Masala Vada/ Paruppu Vadai
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