Friday, 1 August 2014

Masala Vada | Paruppu Vadai | Masala Vadai

Masala Vada/vadai or Paruppu Vada is a delicious and crispy savory fritter from South India.  It is generally prepared during festivals or special occasions like marriages, but is available now as a street food too.  It tastes divine when paired with coconut chutney.

masala vada, paruppu vadai


  • Channa dal/Bengal gram - 1 cup
  • Red Chillies - 2
  • Ginger - 1/2-inch piece
  • Onion - 1 big sized, finely chopped
  • Green chillies - 2 finely chopped
  • Curry leaves - A few, finely chopped
  • Coriander leaves - 4 tbl spn, finely chopped
  • Salt - As per taste
  • Oil - For deep frying

How To Prepare Masala Vadai:

  • Soak Channa dal in water for 3 hours. Drain the water completely and keep aside.
  • Grind red chillies, ginger and channa dal to a coarse paste without adding water.  Transfer this mixture to a bowl and add the finely chopped onions, green chillies, coriander and curry leaves and salt and mix well.
  • Heat oil in a kadai.   Take a small amount of the mixture (the size of a medium lemon) and flatten it with your hands.  Slip it into the oil very gently and deep fry it on both sides till golden brown.  Remove it onto a tissue paper.
  • Repeat the same procedure for the rest of the mix.
  • Enjoy the delicious vadas with coconut chutney or just a cup of hot tea.

masala vadai, paruppu vadai


  • Always keep the flame on medium while frying the vadas so you don't end up burning them.
  • You can add mint too to the mix for additional flavor.
  • Adding ginger helps in digestion, but it is purely optional.
  • If the batter has more moisture or is runny, you can add besan flour and mix well and make the vadas.


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