Masal Vadai or Paruppu Vadai is a very common dish in South India and prepared for many festivals.
Ingredients:
Soak the Channa Dal in water for an hour. Strain the water and Grind in a mixer, Channa Dal, green chillies, red chillies , ginger to coarse paste. It is important that the batter is coarse.
Ingredients:
- Channa Dal 1 cup.
- Green Chillies 1
- Red Dried Chillies 2
- Ginger 1 small bit
- Curry leaves a few
- Coriander leaves cut finely a Table spoon
- Little pudina (mint leaves) finely chopped. ( optional)
- Asafoetida 'hing' very little.
- Grated Coconut 1 table spoon (optional)
- 1 small onion (optional)
- salt to taste ( 1 teaspoon.)
Soak the Channa Dal in water for an hour. Strain the water and Grind in a mixer, Channa Dal, green chillies, red chillies , ginger to coarse paste. It is important that the batter is coarse.
do not add water while grinding.
Take out the batter, add coconut, hing , curry leaves, cut coriander cut pudina , salt and onions (cut into small pieces). mix thoroughly. (If done for any festival onion is not added, but to just munch with tea onions give a very nice taste .)
Keep a 'kadai' or a frying pan on the stove add oil. let the oil get heated.
To test oil just put a little small ball of batter into the oil and if it comes up immediately the oil is just ready to deep fry.
take out a small ball and flatten it in your hands into a round shape and put it carefully in oil. For one time 6 to 8 vadas can be deep fried together depending on the quantity of oil in the pan.
Turn it and once it is golden brown in color remove and keep it on a kitchen tissue so that extra oil on the masal vadai will be taken away by the tissue. This is best eaten hot but tastes quite good even afterwards.
Take out the batter, add coconut, hing , curry leaves, cut coriander cut pudina , salt and onions (cut into small pieces). mix thoroughly. (If done for any festival onion is not added, but to just munch with tea onions give a very nice taste .)
Keep a 'kadai' or a frying pan on the stove add oil. let the oil get heated.
To test oil just put a little small ball of batter into the oil and if it comes up immediately the oil is just ready to deep fry.
take out a small ball and flatten it in your hands into a round shape and put it carefully in oil. For one time 6 to 8 vadas can be deep fried together depending on the quantity of oil in the pan.
Turn it and once it is golden brown in color remove and keep it on a kitchen tissue so that extra oil on the masal vadai will be taken away by the tissue. This is best eaten hot but tastes quite good even afterwards.
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