Masala Vada / Paruppu Vadai/ Fried Lentil Balls

Yet again another signature dish of  South India.
A variation of Paruppu Vadai(Tamil) or Aam Vadai (Kannada) generally made for traditional festivals or auspicious days has the same st of ingredients minus the onions and fennel.
The amazing flavor of mint,onions and chillies from this deep fried vada/fritters is so tempting and appetizing that one just cannot resist pouncing. Dal Vada is another name for the same dish.A perfect tea time snack for a rainy day or any family/friends get together.

Preparation Time : 2 hrs
Cooking Time : 30 mins
Serves : 4-5

Masala vada/Dal Vada/Paruppu Vadai/Aam Vadai




Ingredients

1 cup channa dhall / bengal gram dhall/kadalai paruppu
2  tbsp thoor dhall / thuvaram paruppu
2 tbsp moong dhall /paitham paruppu
3-4 dry red chillies (spicy variety)
ginger grated
pinch of asafoetida
coriander/cilantro finely chopped finely (use generously)
bunch curry leaves chopped finely
mint leaves/pudina chopped finely
1 small size onion chopped finely(optional)
Oil for deep frying

Method

  • Wash and soak all the dhalls/lentils along with the dry red chillies for about 1 - 1.5 hrs.
  • Drain completely.
  • Grind to a coarse paste by adding the grated ginger,turmeric and asafoetida.Remove in a bowl.
  • To this now add the chopped cilantro/coriander,curry leaves,mint,onions,salt and mix well.
  • Donot add water at any stage,else the paste gets watery and will absorb lot of oil while frying.
  • Make small lemon sized balls from the dough and flatten them into small patty.
  • Heat the oil,pinch out a small piece of the dough and slide it in the hot oil,if it raises immediately,means the oil is at the correct temperature.
  • Keep the heat of the oil in medium - high,slide the patty into the oil and fry until golden brown.
  • Do not slide in all the patty at the same time.Do it in batches.
  • Drain on absorbent paper and serve hot with Masala Tea or Filter coffee.

Notes
  • If you are making this vada as prasadam for any pooja or during navratri,you may skip the onions and rest of the procedure remains the same.
  • Those who like the flavor of fennel/saunf,you can add that too after grinding the lentils.
  • In case,after grinding,if you find there is slightly excess water,add in about a tbsp of rice flour,this will help absorb the excess water.



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