What’s a south-indian festival without vada? There is no pongal that goes complete without something crisp and spicy to go with! Here’s is a yummy paruppu vada recipe for my MIL’s kitchen, easily convertible into a Masal Vadai..since this is based out ot dal completely it is also very healthy as against the Medhu Vada we get in restaurants along with breakfast. This is typical home-style dal vada for your delight.. lets see…
Paruppu (Dal) Vadai/ Masal Vada Recipe
Toor Dal – 1/2 cup
Channa Dal – 1/2 cup
Onion – 1 medium sized
Red Chillies – around 5
Ginger – a small bit
Asafoetida – one pinch
Curry leaves – very few
Coriander leaves – few
Oil for deep frying
Salt to taste
Soak the dals for around 4 to 5 hours.
Grind along with the chillies, ginger, curry leaves, asafoetida and salt.
Make sure you don grind it into a fine paste, leave some half-broken dals as it is.
Add finely chopped onions and coriander leaves, mix well.
Make small balls out of the thick batter and flatten them on the palm of your hand.
Deep fry in oil until crisp.
You can make it without ginger and onion, if you need a pure paruppu vadai and not a masal vada per se.