Masal Vadai / Masala vadai / paruppu vadai / aama vadai is a popular South Indian delicious snack. This aama vadai goes well with evening tea or as side dish for any variety rice like lemon rice or tamarind rice or tomato rice or curd rice.
Ingredients
⅓ Cup of Channa Dal ( Bengal gram / Kadalai paruppu)
½ Inch of Ginger
2 Garlic cloves
2 Red Chilly
8 Small Onions, Finally Chopped
½ Tsp of Fennel Seeds
¼ Tsp of Asafoetida
½ Tbsp of Rice Flour
Few Coriander Leaves
Few Curry Leaves
Salt to taste
Instructions
Soak the channa dal for 3 hrs, wash it twice in tap water and keep it aside.
In a mixie jar (blender), add all the channa dal (Leave 1 tbsp of Channa dal in a bowl), ginger, garlic, red chiily and salt. Grind this coarsely, sprinkle very little water, make sure it should be thick. Transfer the mixture to a bowl, add that whole 1 tbsp of channa dal, chopped onion, fennel seeds, asafoetida, rice flour, salt, coriander leaves and curry leaves. Mix everything together, do not add water. The batter should be thick and crumbly.
Heat oil in a pan to deep fry.
Keep a bowl with water, wet your hands and make a lemon sized balls out of the mixture and keep the ball in your palm of your left hand and flatten it with your right hand.
When the oil is hot, add the vadai, fry it in a medium flame on both sides until it turns golden brown colour. Drain it in a paper towel.
Hot, yummy paruppu vadai is ready to eat with tea.
Notes
If you are a spicy lover, add lot of green chilly in place of red chilly. Rice flour is added for binding. Adding ginger, asafoetida and fennel seeds is for easy digestion. If your vada batter is dry, sprinkle little water. If your batter is wet, add little more rice flour. Always cook in a medium flame. If you cook in high flame, the inner part won'tt get cooked and it tastes raw. If you have mint, you can add that too. You can also make vadai with big onions.
Recipe by FoodyBuddy at http://foodybuddy.net/2015/10/20/masal-vadai-recipe-make-paruppu-vadai-south-indian.html