Paruppu vada is one among most common street food all over TamilNadu, you can get it all over the tea stalls early in the morning and during evenings. Not only it’s found in stall, there are also vendors who sell them along with tea in a cycle.
Also this vadai has few more names according to the area – Aama Vadai, Paruppu vadai and Masala Vadai
A most important festive recipe, a traditional and authentic dish prepared in all south Indian families. This vada goes out well with breakfast like Idly, Dosa, also a perfect side dish for lemon rice as lunch.
Do check out my other snacks recipes in this link: https://madraasi.com/recipes/snacks/.
This vadai tastes delicious with a crunchy texture and so goes perfectly with Tea. Let us move on to the recipe…
I am taking this to Fiesta Friday#89 hosted by Angie@thenovicegarderner.
- Split Bengal gram / Channa dal / Kadalai Paruppu – 1 ½ cups
- Red chilies – 3 nos
- Fennel seeds – 1 ½ tsp
- Garlic – 5 cloves
- Onions – 2 nos (medium sized)
- Coriander leaves – 3 stalks
- Curry leaves – a sprig
- Rava / Semolina / Sooji – 1 tbsp
- Salt to taste
- Oil for deep frying
- Soak the channa dal / kadalai paruppu / split Bengal gram for almost 2 to 3 hrs.
- Grind red chilies, fennel seeds and garlic to a coarse paste without adding water.
- Peel and finely chop the onions and coriander leaves. Keep it aside.
- Drain the water from the channa dal/paruppu/bengal gram and grind them to a coarse paste without adding water.
- Transfer the ground dal /gram/paruppu mixture to a wide mouth bowl, along with the ground spice mixture.
- Sprinkle semolina/rava/sooji and required salt, mix them all together with your hands.
- Heat oil in the kadai, take small portions of dough, roll it to a small balls, flatten it with your palm, transfer it the other hand and gently drop it to the hot oil.
- Swap the side, when it start turning golden brown, cook in medium flame else it would be burnt and browned before it’s cooked.
Serve hot with a cup of Coffee, unbeatable with a cup of Filter Coffee or Tea.
Making of Masala Vadai / Lentils Fritters —
Note: Do not add water while grinding, then the batter will become runny and the fritters will never ne crispy and crunchy.
I really enjoyed learning more about vadai. I love how you integrate a cultural background into your posts. Now, all I need is some tea to enjoy these treats. Thank you so much for bringing these to the fiesta, and I hope you have a marvelous weekend. 🙂
Thanks a lot for your kind words
These look yummy! I’ll add them to my list! Thanks for sharing at Fiesta Friday 🙂
Your recipe reminds me one Russian recipe, but that one of course without chillis. 🙂 Glad you shared it!
Have a wonderful weekend!
Pictures gives a very clear idea about the recipe..Nice post!