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.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 180 minutes |
| Servings |
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- 250 gms Channa Dal (u0b95u0b9fu0bb2u0bc8 u0baau0bb0u0bc1u0baau0bcdu0baau0bc1)
- 1/4 tbsp Chopped Ginger
- 1 Onion
- 1/2 tbsp Saunf
- 2 Chillies Red
- 1 pinch Asafetida
- 1/2 tbsp Salt
- Curry Leaves
- Oil for frying
Ingredients
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- Soak channa dal in water for about 3 hours
- Wash and drain water completely
- Take a handfull of soaked channa dal and keep it separately. After grinding the remaining channa dal to a paste you can add this
- They add an extra crunch to vadais
- Grind dal to a coarse mixture along with red chillies, chopped ginger and salt
- Do not add too much of water while grinding. Add only 3 to 4 tbsp of water
- If you add more water, it will spoil the crispness in Vadai
- To this mixture add chopped onion, curry leaves,coriander leaves, hing(perungayam),saunf
- Heat oil for frying
- Make small discs from the dal mixture
- Deep fry until they turn golden brown
- Vadai is ready to be served
