Masala Vadai – south Indian spiced patties is a popular South Indian snack available in all small tea shops. We can say this snack as a street food. In my home town I have seen in many streets selling this vada morning and evening time. The best combo for this snack is coconut chutney/tomato ketchup.
My mother makes at home and we really loves it. My sister likes more this paruppu vadai than medhu vadai. This is one of the best tea time snack. Sip a cup of tea with masala vadai, the taste is delicious mmmmm 🙂 Crunchy outside . We can also prepare Masala Vadai Kuzhambu with this fried vadais which I would post in upcoming days.
Some usually makes this vadai during festival time but without adding onion. Medhu vada is best for preparing during auspicious days. My mother in law is a great expert in making Medhu Vadas as I have already mentioned.
Lets jump on to the recipe how to make this simple Masala Vadai (Tea shop style)
- Chana Dhal/Bengal gram/Kadalai Paruppu – 200gm
- Red chillies – 2 or 3
- Fennel seeds – 1/2 Tsp
- Big Onion – 1
- Coriander leaves finely chopped – 3 tsp
- Salt to taste
- Oil for deep frying
- Wash and soak chana dhal for 1 hour .You can also use warm water to make it fast.
- After soaking the dhal becomes bigger in quantity.
- Drain the water and put it in blender. Add red chillies ,fennel seeds and salt together.
- Grind all the ingredients coarsely without adding any water.
- Transfer the mixture to the mixing bowl and add finely chopped onion and coriander leaves.
- Mix it well. Take a plastic cover and wet your palms.
- Take a lemon size ball of the mixture and flatten it with your hands
- Heat the oil in a frying pan and gently drop the Vadas.
- Oil should sizzle and fry the vadas both sides until we get golden brown colour.
- Repeat the same process for remaining mixture.
- Take all vadas out and keep it in tissue to drain excess oil.
Crispy Paruppu Vadai/Masala Vadai is ready to serve hot.