Masal Vadai/Masala Vada/Parippu Vada

Masala Vadai or Paruppu Vadai is a very popular tea time snack. These are usually prepared from ground Channa dal with chillies and other spices. The best parippu vadas I ever ate were in Cochin, at a small shop in our college campus. 

Makes – about 12 Vadas

1. Channa Dal/Kadalai Paruppu – 1 cup
2. Dried Red Chillies – 2
3. Onion – 1, Medium, finely chopped
4. Green Chilly – 2, finely chopped
5. Ginger – 1 inch piece, grated
6. Fennel Seeds – 1 tsp
7. Curry Leaves – few, chopped
8. Coriander Leaves – about 10 to 12 stems, finely chopped
9. Salt to taste
10. Oil to deep fry

Method

1. Wash and soak the dal, along with the red chillies for 2 ½ hours. Drain all the water and transfer the dals into a colander/strainer and let it sit for about 10 minutes so that all the water is drained.
2. Transfer the drained dal and red chillies to a mixie/blender jar. Keep a handful of dal aside.
3. Also add the fennel seeds and grind the dal into a coarse paste without adding any water. Need not grind to a smooth paste.
4. Now, mix the the whole dals that was kept aside, also add the chopped onion, green chillies, grated ginger, curry leaves, coriander leaves and salt. Mix well.
5. Heat oil for deep frying.
6. Keep a bowl of water nearby, wet both hands, make small balls out of the ground dal, flatten each ball into discs.
7. Deep fry the vadais in oil until golden brown. Always fry the vadais on medium heat. Drain on paper tissues.

Serve hot with tea/coffee.