Masala/Dal/Paruppu Vadai

Masala/Dal/Paruppu Vadai is cooked at home during festivals and is mostly prepared with Bengal gram . Onion and garlic is also added to make it more tasty (those who don’t like onion, garlic they can avoid using in this).

Ingredients

Bengal gram/kadalai paruppu – 2 cup
Onion – 15 no
Green chilli – 5 no
Fennel seed – 2 tea spoon
Garlic – 4 cloves
Ginger – small piece
Coriander and curry leaves/pudina – few
Salt – as per taste
Oil – for deep frying vadai

Method

• Soak Bengal gram in sufficient water for 4 hours minimum; wash, drain and keep aside; finely chop onion, green chilli, coriander and curry leaves.
• In a mixi jar add green chilli, half of fennel seed, salt and run the mixer for few seconds; now add ginger, garlic and run the mixi for few seconds; do not use water to grind.
• Keep a handful of soaked Bengal gram separately for later use and add the remaining in the same mixi jar; grind it to a coarse paste without water and put it in a bowl.I
• In the same bowl, add separately kept handful of soaked dal, chopped onion, green chilli, coriander/curry leaves, remaining fennel seeds, turmeric and red chilli powder; mix gently
• Heat oil in a pan; when hot take with wet hands small amount of ground mix; shape it like a round, thick, reduce flame to low and put it in hot oil carefully
• You can add more vadais as per the capacity of the oil in the pan; cook in low/moderate flame for few minutes till vada is crisp; the surface also turns golden colour; turn sides in between
• Keep fried vada on kitchen tissue for few minutes to absorb excess oil.

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For Beginners,

With minimum amount of time

With less ingredients