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Vada is a traditional South-Indian snack. This fried snack is crisp and is sometimes teamed up as a side dish with sambhar and coconut chutney. Vada is made with Bengal gram dal (chana dal) and spices. You can have vada as a breakfast dish or munch on it as a snack with a cup of hot tea or coffee. The plain vada recipe is not that spicy. So, if you want to make some spicy vada, check out masala vada recipe. Also known as paruppu vada, this South-Indian snack can be a great treat with a hot beverage in the evening.
Masala paruppu vada recipe:
Serves: 15-20 vadas
Preparation time: 10 minutes
Cooking time: 20 minutes
- Chana dal- 1 cup
- Onion- 1 (finely chopped)
- Green chillies- 2 (finely chopped)
- Saunf (fennel seeds)- 1tsp
- Black pepper- ½ tsp
- Curry leaves- 4-5
- Coriander leaves- 1tbsp (chopped)
- Salt- as per taste
- Oil- 1 cup (for frying)
- Soak chana dal in water for 4-5 hours.
- Now, drain the water from the soaked dal. Take out 1tbsp and keep aside. Grind the remaining chana dal into a paste. Add a little water to get the right consistency.
- Add other ingredients namely saunf, green chillies, curry leaves, onion, black pepper and salt. Mix again in the grinder. Make sure the ground paste is thick enough to stay intact. Once the paste is ready, add the remaining soaked chana dal in it. Mix with a spoon.
- Heat oil in a frying pan. Now, wet your hands with water. Take a small amount of vada paste in your hand and flatten it. When the oil becomes hot, gently dip the vada and fry till it turns golden brown. The vada should turn brown and also look crisp.
- Another way of dipping vada in the frying pan is, cover a small bowl with a piece of cotton cloth. Spread the vada paste. Lift it gently with the fingers and then dip into the frying pan.
- Strain the vada once it is done.
Masala paruppu vada is ready to eat. Serve it hot with tomato ketchup or team it with sambhar and coconut chutney.