Paruppu Vadai/Lentil fritters is one of the most popular snack items of Tamilnadu. The ones that we get in Chennai’s road side teashops tastes so good especially with hot Tea. Onions & Saunf add flavor to Masal Vadai. However when I prepare it as a Nevedhyam(prasadham) on occasions like Avani Avittam, Navarathri etc I generally dont add onions or saunf.
In Coimbatore, my mother-in-law uses a lentil called “vadai paruppu” exclusively for making these vadais. Not sure of its English name but it will be slightly thicker than the regular channadal (கடலை பருப்பு). It gives so much crispiness to vadai.
The same texture can be achieved by using our regular channadal too. Based on the results at home, I can vouch that soaking channa dal for 3-4 hours give best results. If you don’t have enough time try soaking it atleast for an hour. Few people add a teaspoon of ToorDal(துவரம் பருப்பு) as well. It is optional though. You can serve masal vadai with coconut chutney or sambar. It also tastes great with variety rice like lemon rice, capsicum rice,tomato rice etc.