• Welcome to Tamil Brahmins forums.

    You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our Free Brahmin Community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

    If you have any problems with the registration process or your account login, please contact contact us.

Tamil New Year Special- Paruppu Vada

Status
Not open for further replies.
Tamil New Year Special- Paruppu Vada


How to make Masala Vada/Vadai

Prep time - under 15 mins
Cook time - under 15 mins
Yields - 10-12 vadas

Ingredients needed

Channa dal / Bengal gram /Kadalai paruppu -1/2 cup + 1 tbsp
Red Chillies - 2

Saunf / fennel seeds /Sombu - 1 tsp

Onion- 1 very finely chopped
Green chillies -1-2 finely chopped
Curry leaves - few
Coriander leaves - few finely chopped
Salt to taste
Oil for deep frying



Preparation

Soak Channa dal (kadalai paruppu) in water for 4 hours.

Drain the water completely in a colander. Keep 1 tbsp of channa dal aside.

Grind 2 red chillies and fennel seeds first and then add the rest of the channa dal and grind without adding water coarsely.

Then add finely chopped onions, soaked and drained channa dal (1 tbsp which we kept aside), finely chopped green chillies, finely chopped coriander leaves and few curry leaves to the above mix.

Method

Heat oil (to check if the oil is hot enough to drop the vadas, add a small pinch of batter, if it raises to the surface immediately , then that is the right stage to fry the vadas). Take a small lemon sized ball of the mix, flatten it with your hands and gently slip it into the oil.


Keep in medium heat and fry the vadas both sides till golden brown and crisp. Repeat the same procedure for the rest of the mix. (The number of vada you add to the oil depends on the quantity of oil you heat)

Variations and tips

The secret of a delicious masala vada is the flavor of fennel seeds and finely chopped onions.But if you do not like fennel seeds, you can add finely chopped ginger instead of fennel seeds.

Masal vadai will taste more delicious if you use baby onions, instead of big onion.

If case, if there is moisture and you are unable to shape vadas out of the mixture, add a little besan/ bengal gram flour to the vada mix, so that it will absorb the excess moisture.

Beginners can grease a plastic sheet or ziplog bag or plantain leaf, flatten the vadas on it, flip the sheet and transfer the flattened vadas to the hand and then slip them gently into the oil.(in case, if you are not comfortable with the above method).






Enjoy making these delicious vadas.


Masala Vada-Paruppu Vadai-South Indian Masala Vadai Recipe | Padhuskitchen
 
Status
Not open for further replies.

Latest ads

Back
Top