Masal Vadai | How to make Masala Vadai | Parippu Vada Recipes (2024)

• 1 Cup Chana Dal
• 1 Tbsp Whole Urad Dal
• 1 Tbsp Raw Rice
• 6 cloves Garlic
• 1 inch Ginger Chopped
• 2 Green Chilli
• 1 tsp Fennel Seed
• 1 small size Onion Finely Chopped
• 1 sprig Curry Leaves Finely Chopped
• ½ tsp Salt Adjust as needed
• Oil For Frying ( I used Sunflower oil)

• First wash and soak the Chana Dal, urad dal and raw rice in sufficient water for about 5 hrs.

  

• Add Garlic, Ginger, Green Chillies, Fennel Seeds to a mixie / food processor and grind it coarsely. Just a few pulses is enough.

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• Drain the water from the dals. Add 2 Tbsp of the dal to the mixing bowl and keep it aside. Add the remaining soaked lentils to the mixie and grind it to a very coarse paste. Transfer the coarse mixture to the mixing bowl.

  

• Add the salt, curry leaves, chopped onion and mix nicely until combined into a dough.

  

• Heat oil in a kadai for deep frying. Take a small portion of the dough, roll it into a small ball and flatten it using palms of your hand. Refer to my videohere

  

• Fry them in oil at medium heat until they are nicely golden brown. Remove from hot oil using a slotted spoon. Drain the vadai on a paper napkin or kitchen paper towels.

  

• Yummy parippu vada is ready. Enjoy hot with coconut chutney or tomato ketchup.

- Drain the dal nicely before grinding. You should not add any water while grinding.

- Reserving 2 Tbsp of the dals before grinding is to give a nice texture to the vadai.

- Do not grind to fine smooth paste. The ground paste should be coarse to give the vadai a nice texture.

- You can use Dry red chillis instead of Green Chilli. Also, small onion instead of regular one.

- If you dont find raw rice, instead add rice flour to the ground dal paste.

- Fry in medium flame and in batches, so that the vadai gets a chance to cook through till the center.

- Optionally, you can add chopped cilantro / coriander leaves along with the curry leaves.