Skip to main content

Masala Vada - Paruppu Vadai - South Indian tea time snack

Masala Vadai - delicious evening snack prepared with chana dal or yellow split peas as the main ingredient. This masala vadai is not only an evening snack, but it is also a favourite side dish for our lunch too. Really, I enjoy this masala vadai with lemon rice and curd rice. Most of our traditional snacks are easily  prepared with healthy ingredients using simple methods. Masala vadai requires simple preparation works like soaking and grinding the dals. These two methods require some attention so be careful while preparing the dough.

Masala Vada | Paruppu Vadai - Masala Vadai - delicious evening snack prepared with chana dal or yellow split peas as the main ingredient. This masala vadai is not only an evening snack, but it is also a favourite side dish for our lunch too. Really, I enjoy this masala vadai with lemon rice and curd rice. Most of our traditional snacks are easily  prepared with healthy ingredients using simple methods. Masala vadai requires simple preparation works like soaking and grinding the dals. These two methods require some attention so be careful while preparing the dough. The most important thing in this masala vadai is we have to soak the dal for 3 to 4 hours. Soaking the dal for 4 hours, helps to grind the dal without any water. After 4 hours, drain the water completely using a strainer and then grind it. If the soaking time is less, you will not get a crispy vadai. For this masala vadai, we have to add both red chillies and green chillies, ginger, garlic, fennel, cinnamon and asafoetdia are added for flavours. The other toppings are chopped onions, coriander leaves, curry leaves and mint leaves. As usual, my preference for deep frying is groundnut oil but you can use your favourite.



The most important thing in this masala vadai is we have to soak the dal for 3 to 4 hours. Soaking the dal for 4 hours, helps to grind the dal without any water. After 4 hours, drain the water completely using a strainer and then grind it. If the soaking time is less, you will not get a crispy vadai. For this masala vadai, we have to add both red chillies and green chillies, ginger, garlic, fennel, cinnamon and asafoetdia are added for flavours. The other toppings are chopped onions, coriander leaves, curry leaves and mint leaves. As usual, my preference for deep frying is groundnut oil but you can use your favourite.


Similar recipes

Masala Vada | Paruppu Vadai Recipe




Print Friendly and PDF
Prep time : 20 minutes
Soaking time : 4 hours
Cook time : 25 minutes
Serves : 4
Category : snacks
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup (225 grams) yellow split peas or chana dal
  • 3 green chillies
  • 3 red chillies
  • small piece ginger
  • 4 garlic cloves
  • small piece cinnamon
  • 2 tsp fennel
  • 1/2 tsp asafoetdia powder
  • 1 onion, finely chopped
  • 15 curry leaves
  • 2 tbsp coriander leaves, finely chopped
  • few mint leaves, finely chopped
  • salt to taste
  • 250 ml groundnut oil
Cooking Directions
  1. Take a wide vessel and add the yellow split peas or chana dal. Add 5 to 6 cups and soak it for 4 hours.
  2. After 4 hours, rinse the dal in water for 2 to 3 times and drain the water completely. Now  place a strainer on the top of a vessel and add the soaked dals to it.
  3. Take a big mixer jar and add the green chillies, red chillies, ginger, garlic cloves, cinnamon and fennel seeds. Grind them first without any water.
  4. Next, add the drained dals in two batches and grind it. Scrape the sides of the mixer jar with your hand or ladle and grind it. No need to add any water.
  5. Now transfer the ground batter to a mixing bowl. Add the required salt and mix them gently.
  6. Gently mix the ground batter with all the remaining ingredients one by one (chopped onions, coriander leaves, mint leaves, curry leaves and asafoetdia powder). Mix them gently with your palm.
  7. Heat the groundnut oil in a deep frying kadai on medium heat. Now take a medium size ball from the dough and flatten it and add it to the hot oil.
  8. After a few minutes, flip the vadas and deep fry until it turns golden brown and transfer it to the bowl.

Masala Vada | Paruppu Vadai with step by step photos 

 

Take a wide vessel, measure and add the yellow split peas or chana dal. Add 5 to 6 cups and soak it for 4 hours.

After 4 hours, rinse the dal in water for 2 to 3 times and drain the water completely. Now  place a strainer on the top of a vessel and add the soaked dals to it. Gently shake the strainer with your hands for every 5 minutes and drain the water completely. You must drain the water completely. Shake the strainer again and again.


Keep all the ingredients ready for grinding.


Take a big mixer jar and add the green chillies, red chillies, ginger, garlic cloves, cinnamon and fennel seeds. Grind them first without any water.


Next, add the drained dals in two batches and grind it.

Scrape the sides of the mixer jar with your hand or ladle and grind it. No need to add any water. Use the big jar which we grind for making spice powders or jar with four blades.

Now transfer the ground batter to a mixing bowl. Add the required salt and mix them gently.

Gently mix the ground batter with all the remaining ingredients one by one (chopped onions, coriander leaves, mint leaves, curry leaves and asafoetdia powder).

 Mix them gently with your palm.

Heat the groundnut oil in a deep frying kadai on medium heat. Now take a medium size ball from the dough and flatten it and add it to the hot oil.



After a few minutes, flip the vadas and deep fry until it turns golden brown and transfer it to a plate or  bowl.



Serve it hot with a cup of coffee or tea. You can also enjoy this vada for your lunch.



Comments

Post a comment

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. 


In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos.



Here is a short video for Tirunelveli Kootanchoru


Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.





Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

I always like to work any greens into our diet because they are just good for you and I happen to know these types of kootu are really delicious with any South Indian meals and also for rotis & parathas. I like paruppu keerai greens very much because it's flavorful and quite healthy. I added some chopped tomatoes for taste and soaked moong dal for thickness and as usual, small onions coconut paste for the flavours. You can eat them as a side dish or you can mix it in a bowl of plain rice and eat it as a meal. I kept the ingredients pretty simple, but if you want to make it rich you could add some chopped garlics, green chillies or even some chopped big onions. The amount of kootu that this recipe makes will vary a quite bit depending on the size of the keerai(greens) bunch. My kootu yielded about 2 cups, but you could even add another bunch if you want more.


Similar Keerai Recipes
Mudakathan Keerai DosaManathakkali K…

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos.

Similar Tirunelveli Lunch Recipes
Tirunelveli KootanchoruBlack urid dal rice-Ulundam paruppu sadhamTirunelveli SodhiTirunelveli Idi SambarTirunelveli Puli Thanni Kuzhambu Tirunelveli Vellai Curry Kuzha…

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma for chapathi restaurant style


Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices.Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness. 



Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked. For a perfect kurma,taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it. After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepare this Hotel Vegetable Kur…

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.


Suraikai Adai - Bottle Gourd Dosa

Suraikai (bottle gourd) adais are healthy and filling dish for breakfast. These Suraikai (bottle gourd) adais are made with chana dal, toor dal, urid dal, rice and grated bottle gourd.

This adai is very easy to make, nutritious and perfect way to include bottle gourd for all of us. Simply soak the dals, grind them and add the grated bottle gourd, chopped onions and curry leaves. These are the three simple methods needed to make these healthy adais. You can also add grated coconuts, chopped coriander leaves for this adai. You can serve this adai without any chutney and sambar.

Check out my other similar tiffin recipes

Millets and toor dal dosaPepper dosaTomato dosa

Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.




An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitt…

Kara Vadai | Pattani Paruppu (Yellow Split Peas) Bonda

Kara Vadai - simple evening snack for your weekend and party appetizer too.


This Kara Vadai is very easy to make using very few ingredients. It is made with pattani paruppu (yellow split peas), urid dal and rice flour. The vadais are flavoured with green chillies, coriander leaves, mint leaves and onions. Kara Vadais with crispy outer layer and tender texture make this as a special one. I learnt this recipe from our relatives at Nanguneri. They are experts in cooking a variety of meals, tiffin varieties, evening snacks and cater for small family functions too.


Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil.


This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly ground sam…