Masala Vada – Delicious & Crispy Paruppu Vadai is the deep fried lentil mixture mixed with onions, curry leaves, coriander, ginger and chillies. Its an excellent tea-time snacks.
Masala vada recipe / dal vada recipe – A popular South Indian snack made using bengal gram i.e chana dal, mixture of spices added to the roughly grounded chana dal mixture to make these crispy vadai.
Paruppu vadai /dal vadai recipe is my all time favourite snack during my school days or even now.
CRISPINESS INSIDE, CRUNCHY OUTSIDE… Making it really perfect. I always make this vada mixture and store it in the fridge and and use it for next 2 to 3 days. I usually serve as a tea time snacks, a crunchy bite with a sip of hot tea. This is all you need for a perfect evening.
Give a try to this recipe and let me know how its turned out!!
What You'll Find in This Post (Show all)
Why this Recipe works:
This masala vada is so crunchy.
Extremely easy to make! pantry ingredients.
Can be served as snacks or sides.
How to make Masala Vada/Paruppu vadai with step by step pictures:
Tips to make the best masala vada/paruppu vada:
Soak the channa dal for 2 to 3 hours is a must. Do not add water to grind the channa dal, the moisture in channa dal is enough to grind a mixture. Grind a channa dal to a coarse mixture. For more flavours add chopped mint leaves and coriander leaves. Carefully slide the masala vada and turn over using a slotted spoon. Deep fry the masala vada over a low-medium flame until they are golden brown and perfectly crisp. Flatten the masala vada in your palm to get a crispy masala vada. If the masala vada/paruppu vada is dense it won’t turn out crispier.
How do you served masala vada or Paruppu vada?
This is best served as a snacks with hot tea. You can also serve a sides for simple Rasam rice or curd rice.
How long can I store masala vada/dal vada mixture?
Masala vada mixture can be refrigerator for 3 to 4 days in an properly stored air-tight container.