Crispy Masala Vada/ Paruppu Vadai

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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 served in plate with mug of coffee aside

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!!

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:

channa in white bowl
I have washed channa dal and soaked for 2 hours and drain out the water
fennel seeds and other spices are in blender jar
To a blender add 5 garlic, 2 ginger pieces, 1 tbs fennel seeds, 5 dry red chillies and pulse for few seconds to get a coarse mixture
channa dal is added to blender along with spices
Add 1/2 cup of soaked channa dal to a blender
coarsely grind channa dal in blender
grind to a coarse mixture, similarly grind all the soaked channa dal to a coarse mixture in batches. Do not add water. The moisture from the channa dal is enough to grind the mixture.
channa dal mixture in bowl
Transfer the vada mixture to a mixing bowl, add salt
chopped onions and curry leaves being added to channa dal mixture in bowl
Now add chopped onions, curryleaves, green chillies, mix them well
a lemon sized ball of masala vada mixture is taken in palm
Take a lemon sized ball
masala vada is being pressed in palm
gently pat them in your palm to hold a shape
paruppu vada is shaped and kept on the plate
I have shaped some masala vada
dal vada recipe is being deep fried in oil in iron wok
Heat some oil in deep pot in lo-medium flame. Gently drop the masala vada. Make sure the vada is immersed in oil
masala vada is being taken out in slotted spoon
deep fry for 3 to 4 mins until they are crisp

masala vada / paruppu vada is served in plate with mug of coffee aside

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.

FAQ: 

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. 

I cannot shape my masala vada, how to fix it? 

Add 1 or 2 tbs of rice flour to hold the shape.

masala vada is served in plate with mug of coffee aside

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Masala Vada/Paruppu Vada


  • Author: Nithya Narasimhan
  • Prep Time: 120 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 3 1x

Description

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.


Ingredients

Scale
  • 1 cup Channa dal
  • 2 Onions
  • 1 Green chills
  • 2 sprigs Curry leaves
  • 1 tsp Salt

TO GRIND:

  • 5 Dry Red chiliies
  • 1 inch Ginger
  • 6 Garlic
  • 1 tbs Fennel seeds

Instructions

PrepWork:

  1. Firstly soak channa dal for 2 hours, then drain out the water and keep them ready to grind.
  2. Finely chop the onions, green chili and curry leaves, keep them ready to be mixed.

Procedure:

  1. Grind dry redchillies, fennel seeds, garlic and ginger to a coarse paste.
  2. To a same blender, add drained channa dal and grind to a coarse mixture
  3. Grind all channa dal in batches and collect them in mixing bowl.
  4. To a channa mixture add chop onions , chillies and curry leaves. Gently mix them.
  5. Check for salt.
  6. Heat up some oil to deep fry,When the oil is ready, Take a lemon sized ball, lightly pat them in your palm( refer pictures) gently drop them in oil.Using a slotted spoon, turnover for 3 to 5 mins
  7. Fry the Vadas till its turns out golden and crispy

Notes

Tips to make best masala vada/paruppu vada: 

1.Soak the channa dal for 2 to 3 hours is must. 

2.Do not add water to grind the channa dal, the moisture in channa dal is enough to grind a mixture. 

3.Grind a channa dal to a coarse mixture. 

4.For more flavours add chopped mint leaves and coriander leaves.

5.Carefully slide the masala vada and turn over using slotted spoon.Deep fry the masala vada over a low-medium flame until they are golden brown and perfectly crisp.  

6.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. 

  • Category: Appetiser, Appetizer, Starter, starter/snacks
  • Cuisine: Indian, south Indian

Update Notes: This post was originally posted in 2014 but was rewritten and republished with new photos and step by step instructions and tips in July of 2019.

 

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7 Comments

  1. Nithya i wanted to eat this chaana vaada for such a long time! thanks to you I have the recipe now! 🙂 your sites looks amazing! keep up d good work! will let u know how it turns up 😛

    1. Hello manisha! Thank you so much for your encouraging words!! yup!! do try and pls let me know how it turned out!!

  2. I see you’ve got high quality content.

  3. Hi can I deep freeze this batter and use it later

    1. Nithya Narasimhan says:

      Hi Sindhu, Yes! You can deep freeze the batter. Store in a freezer-safe container.

  4. Liz Hassan says:

    Hi Nithi! I love Masala Vadai. Can I make a big quantity, shape them, slightly fry them and then freeze? So when I want to eat the Vadai, I can just take out a few pieces from the freezer, thaw them and fry them.

    Hope to hear from u soon. Thank u

    1. Nithya Narasimhan says:

      Hi,
      Yes! of course. You can lightly fry the vadai’s and then freeze them. Or you can mould into small balls, place on the cookie sheet, place the cookie sheet in the freezer and allow the masala vada to frozen and store them in an airtight container lined with parchment paper. This way it lasts for 3 months in the freezer.

      Thank You for stopping by!

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