Crispy Masala Vada / Paruppu Vadai - Step by Step Recipe

Masala Vada or Parrupu vadai is my fav so wanted to give a try at home. As I've been used to the shop bought ones, was very skeptical whether I wud succeed in my try. But the recipe proved me wrong, it came out super crispy outside and crunchy inside...making it perfect. Ammas fav too so another reason to give a try :)

Ingredients:

• Channa Dal - 1 cup
• Rice flour or Rava - 1 tbsp
• Cinnamon - a half inch stick [optional]
• Cloves - 2 [optional]
• Fennel Seeds(Sombu) - 2 tsp
• Red Chillies - 3
• Garlic - 6 cloves
• Ginger - a half inch piece
• Coriander Leaves - 2 tbsp finely chopped
• Curry leaves - 1 tsp
• Small Onion - 8 very finely chopped
• Salt to taste
• Oil for deep frying

Method: [Updated with stepwise]

Wash and soak channa dal for 2 to 3 hrs. Then drain the water completely and keep aside. Grind together cinnamon, cloves, fennel seeds, garlic, ginger and red chillies with channa dal. Make sure you grind them coarsely and not to a fine paste. The batter should be very thick.

Then transfer the batter to a bowl. Add onions, mix well then add rice flour, coriander, curry leaves, salt and mix well.

3. The mixed batter is ready. Make equal sized small balls out of the mixture, and pat them on your palm to form a circle to 1/4 inch thickness, and arrange them in a plate ready to deep fry.

Heat oil in a kadai and deep fry them till golden brown, turning over both sides. Drain it on a tissue paper. Serve hot with any chutney of ur choice.

My Notes :

• The method is very easy, the only thing to note down is the consistency and texture of the batter. It should very thick and in coarse form.Sprinkle little water while grinding ONLY if its too dry.



• I usually add small onions as it gives nice taste to the vadas, You can alternatively use big onions too.If you like garlic in your vadai then you need not grind them, just chop them finely and add it with onions to the batter.



• Rice flour is added to give nice crispness to the vadas. If your batter becomes runny also, this rice flour comes to our rescue, so add in more than the above mentioned quantity incase your batter is very runny. Rava/Sooji also gives a good amount of crispiness so use either rice flour or rava.



• This is deep frying so we can make it occassionally may be for festive seasons . Enjoy the crispy masala vadas.

Crispy Masala Vadas ready to be served!

Hope you are all set for the festive mood. I am all set to prepare/try new sweets this time. So stay tuned to check the festive specials for this diwali.