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Paruppu Vadai (Masala Vada) Recipe

Masala Vada, a crispy deep fried fritter made from chana dal and spices. It's a popular street food of South Indian cuisine. It is also known as "Paruppu Vadai" in Tamilnadu. Besides chana dal, the other important ingredient in masala vada which plays a major role for it's flavorful taste is onion.

Prep time:
2 hrs and 10 minutes

cook time:
20 minutes.

serves:
Makes 7 Vadai

Ratings :

(1)

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Chana Dal 1 cup

Chana Dal

Description

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Green Chilli 1

Green Chilli

Description

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Hing Pinch

Hing

Description

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Ginger About 1/2 inch Small piece of

Ginger

Description

Ginger is a knobby, multiple “fingered” rhizome with light to dark tan colored skin w ...

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Salt As per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Jeera 1/2 tsp

Jeera

Description

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Chopped onion 2 medium sized

Chopped onion

Description

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Green Coriander Leaves 1/2 cup chopped

Green Coriander Leaves

Description

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Curry leaves 5 to 6 chopped

Curry leaves

Description

Curry Leaves are small in size and long, slender, and oval in shape narrowing to a point. The shi ...

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Oil As required for frying

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Details

Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Ingredients For Paruppu Vadai (Masala Vada) Recipe

Chana daal 1 cup

Yellow Split Peas

Description

Yellow Split peas are dried, peeled and split peas of Pisum sativum. They are rounded on one side ...

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Green chilli chopped 1

Green Chilli

Description

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Hing (Asafetida) Pinch

Asafoetida

Description

Asafoetida is dried latex which is ...

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1 tbsp Ginger About 1/2 inch Small piece of

Ginger

Description

Ginger is a knobby, multiple “fingered” rhizome with light to dark tan colored skin w ...

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Salt according taste As per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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jeera/cumin seeds 1/2 tsp

Cumin

Description

Cumin is a popular spice which is ...

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Chopped onions 2 medium sized

Onions

Description

The onion is a vegetable most common in every cuisine around the world. It is the bulb of the oni ...

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Freshly chopped green coriander leaves 1/2 cup chopped

Coriander Leaves

Description

Coriander is a herb which is acknowledged as a flavour enhancer along with its nutritional value. ...

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Curryleaves 5 to 6 chopped

Curry leaves

Description

Curry Leaves are small in size and long, slender, and oval in shape narrowing to a point. The shi ...

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Oil As required for frying

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Methods

How to make Paruppu Vadai (Masala Vada) Recipe

1. Wash and soak chana dal in enough water for about 2 hours. Drain water, keep aside 1 to 2 tbsp of soaked chana dal and grind rest of the soaked chana dal to a paste by adding 1 green chilli, jeera, hing, ginger and salt with it. Add very little water if required.
2. Take the batter in a mixing bowl. Add chopped onions, chopped green coriander leaves, chopped curry leaves and soaked chana dal which we had kept aside. Mix all well. Add salt if needed.
3. Take a lemon size batter in hand, make balls and gently flatten with hands and smoothen the edges. Deep fry in hot oil from both sides till golden brown. Remove on paper napkin to drain excess oil.
4. Serve hot.

Cooked it

Reviews

Parul Bhimani
November 13, 2019 at 3:27 pm

Nice

Jagruti Shah
November 15, 2019 at 5:42 am

Thank you !!

Write Review

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Jagruti

Paruppu Vadai (Masala Vada) Recipe

Ratings :

Chana Dal

Green Chilli

Hing

Ginger

Salt

Jeera

Chopped onion

Green Coriander Leaves

Curry leaves

Oil

Ratings

Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Tags

Ingredients For Paruppu Vadai (Masala Vada) Recipe

Yellow Split Peas

Green Chilli

Asafoetida

Ginger

Salt

Cumin

Onions

Coriander Leaves

Curry leaves

Oil

How to make Paruppu Vadai (Masala Vada) Recipe

Parul Bhimani

Jagruti Shah

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