Masala Vada - Masal Vadai - Paruppu Vadai

masala vada- masal vadai or you can call paruppu vadai made from bengal gram and Indian spices and these are deep fried goodies which is much enjoyed anytime.This is keeper recipe in which you can make it easier even for the beginners in cooking too.

I usually want to make this vada than or vadai in which it is made from urad dal or black gram.This is my favorite one too and i make vada curry or vadakari from the leftover vadas.soon i will post the steamed vada kari version which is so healthy and there is no deep frying involved.I served this with peanut chutney i made that day and this is perfect combo to it.you can also make it as bonda type too in which you have to cook in low flame for even cooking.Dont forget to add hing or asfoetida to it while making the semi batter.it helps in easy digestion after eating.lets get into the recipe,

I learn this recipe from my Amma(Mom) and she said that while making semi batter for this vada,you have to add fennel seeds or sombhu and garlic pods to it to make it more flavorful and this gives the taste to it like tea shop vadas.I learnt to make vadas after i finished my college studies and i think i make the shape little perfect.I want to give a try on medu vada making,still i did not make even shaped vadas while making it.So on safer side i am making the masala vada for every ocassion after marriage.I think only time i made medu vada and soon i will post here about my trials and errors on that.The consistency for making the batter here is not such difficult one ,you have to do is that dont add water while grinding the soaked gram here.Add little water water to it if it needs to make a thick semi batter.

masal vadai recipe

fritters made with bengal gram

Ingredients

• bengal gram/kadalai paruppu - 1 cup soaked
• onion - 2 finely chopped
• coriander leaves - finely chopped - 1/4 cup
• green chilli - 2 finely chopped
• garlic - 3 cloves
• ginger - 1/4 inch piece
• fennel seeds - 1 teaspoon
• dry red chilli - 2 nos
• hing /asafoetida - a pinch
• salt - to taste
• oil - for frying

Instructions

1. Soak the bengal gram or kadalai paruppu for 30 minutes and drain the water.
   
2. Now grind the soaked gram along with ginger,garlic,dry red chilli ,fennel seeds without adding water.Add little water if required.
3. Now take the mixture in a mixing bowl and add chopped onions and green chillies to it .
4. Now add hing and salt and mix it well.
5. Heat the oil in kadai or wok.Now take a small portion and make a ball.
6. Press it gently to give a round shape like you make the cutlet.
7. Now add gently from the sides in hot oil.make sure the flame should be low while adding the vadas.
8. Now turn the flame to medium and cook it comes to brown.
9. drain the oil in tissue paper and serve.