Masala Vada / Paruppu Vadai / Channa Dal Fritters is a yummy snack with a hot cup of chai.
- 1 Cup Channa Dal
- 1 Tablespoon Rice Flour Optional
- 1 Big Onion Chopped
- 3 Tablespoon Coriander Leaves Chopped
- 2 Teaspoon Fennel Seeds
- 4 Red Chilli
- 1 Inch Ginger
- Required Oil For Deep Frying
- Required Salt
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Wash the channa dal well. Soak Channa Dal in water for 2 hours.
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After 2 hours drain the excess water. Add them into a blender. Add in dry red Chillis and fennel seeds. Add in salt to taste. Pulse them in the blender. Do not blend them too much. Simply pule them few times. Its of if few of the dal is not blended.
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Transfer the dal into a large bowl. Now add the chopped onion into the dal mixture. Add in Coriander leaves and mix them.
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Heat oil in a wok for deep frying. Make small balls of the vada mixture and flatten them in your palm.
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Immediately place them into hot oil. Deep fry them on both sides until golden brown. Remove them from oil.
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Leave them in the absorbant paper for the excess oil to be absorbed.
- Do not add water while blending the channa dal or it would not hold shape while patting into small disc shaped balls.
- If the vada mixture gets watery add a tablespoon of besan to make it thick enough.
- Add 1 tablespoon of rice flour to make the vada crispy.
- The number of Vada Completely Depends on the size of the vada tha you make.
Step by Step Photos on how to make Masala Vada / Paruppu Vadai / Channa Dal Fritters
- Wash the channa dal well. Soak Channa Dal in water for 2 hours. After 2 hours drain the excess water. Add them into a blender. Add in dry red Chillis and fennel seeds.
- Add in salt to taste. Pulse them in the blender. Its ok if few of them are not grinded. Now add the chopped onion into the dal mixture.
- Add in Coriander leaves and mix them. Make small balls of the vada mixture and flatten them in your palm.
- Immediately place them into hot oil. Deep fry them on both sides until golden brown. Remove them from oil.
- Serve Masala Vadas hot with tea.
Wow …I know what I'll be making for tomorrow's snack…. My mom this when we were in school..but there was mint chutney to go along with it