January 21, 2010

Paruppu Vadai | Masal Vadai

Prepared this recently for a potluck and all my friends loved it...Take care while frying the vadai keep changing the flame from low to medium..so that it does not get over fried..

Paruppu Vadai


Channa Dal - 1cup
Onion - 1 no
Green Chilly - 3 no
Coriander and Curry Leaves
Salt - for taste
Oil for frying

  • Soak the Channa Dal for 8 hrs and Grind it to thick coarse mixture without adding much water
  • Do not grind too much. It will be good if some of the dal is whole.
  • Finely chop onion, green chillies,coriander and curry leaves and mix with the dal mixture
  • Add salt and allow it for 15min
  • Heat oil in a kadai/wok and take small balls of the the mixture and make them into shapes as shown in pic and carefully place it in the oil
  • Fry in medium until it turns golden brown.
  • Remove excess oil and serve with chatni or sambar.

My Notes

Care should be taken while grinding the mixture, do not add too much water. Fry in medium flame else the vadas will be fried outside and will be sticky inside. Do not over crowd in the wok.



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