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மொறுமொறு மசால் வடை - Masala Vadai - Paruppu vadai - tea time evening snacks recipe

Chana dal vada or Masala vada is a popular South Indian tea time snack made with chana dal, spices, onions & herbs. It is also a street food & most commonly served in tiffin centers as a evening snack with a chutney.
In Tamil Nadu paruppu vadai is very famous in all the Tea shops. In the evening time they sell masala vadai or paruppu vadai by default in all the tea shops. In tea shops they usually crush the spices along with mint leaves and make so that its very flavorful and tasty. Today in this post let me share you the recipe of how we will make paruppu vadai or masala vadai in our home.
Masala vadai with tea is the best snacks to have in the evening time. You no need any sidedish if you prefer you can have with coconut chutney.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Snack, Snacks
Cuisine Indian
Servings 4 people

Ingredients
  

  • Channa dal 200g soaked

  • 1 finely chopped onion
  • 1 chopped green chilly
  • 4-5 red chilly
  • 1 tsp fennel
  • 3-4 chopped garlic
  • chopped curry leaves/ coriander leaves
  • 1 clove
  • small cinnamon
  • Salt a required

Instructions
 

  • Soak channa dal for 4-5 hours. Chop 1 onion, 1 green chilly, chop curry leaves and coriander leaves. chop garlic. Keep all ingredients ready.
  • Add red chilly and fennel to a mixie jar grind to coarse mixture. Now add soaked channa dal to the mixie. Keep a hand full of soaked channa dal seperately to mix later. Grind to coarse mixture.
  • Transfer to a mixing bowl add the soaked channa dal now. Add chopped onion and green chilly to the bowl. Add chopped curry leaves/coriander leaves. Add required salt and mix well.
  • Make balls out of the mixture and flatten between palms and keep in a plate. Preheat oil in a kadai to fry the masala vada. Check the temperature of oil. Add the vada one by one to the oil and fry in batches.
  • After adding the vada to the oil keep in low to medium flame and fry both sides. Fry till the vada is brown and crisp. Drain excess oil and transfer to a plate with tissue or kitchen towel.
  • Fry all the vada in batches. Masala vada is ready now serve hot with a tea/ coffee.

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