Masala Vada Paruppu Vada Recipe

There’s something truly satisfying about crafting your own crispy, golden Masala Vada in your kitchen, especially when it’s packed with the aromatic blend of chana dal, fresh herbs, and spices that promise each bite is a flavorful delight!

Masala Vada, or Paruppu Vada, is a crispy, savory South Indian snack that I absolutely love. It is made with chana dal and toor dal, both of which are far more nutritious than the typical vada base of urad dal.

Chana dal and toor dal are both good protein sources. I enjoy the spicy kick from green chilies and the aromatic (and slightly sweet) combination of cumin and fennel seeds.

Fresh coriander and curry leaves add another level of freshness that makes masala vada so irresistible.

Masala Vada Paruppu Vada Recipe Ingredients

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Chana Dal: Rich in protein and fiber, chana dal offers a hearty, nutty flavor, making vadas both nutritious and satisfying.

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Toor Dal: Optional, but adds a mild flavor and additional protein and fiber, enhancing the texture and taste.

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Onion: Provides a mild sweetness and moisture, complementing the spices perfectly.

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Green Chilies: Adds a vibrant punch of heat, balancing the savory flavors.

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Ginger: Offers a fresh, zesty warmth that elevates the overall spice profile.

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Coriander Leaves: Fresh and herbaceous, they infuse a fragrant aroma and enhance flavor depth.

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Curry Leaves: Impart a distinct, aromatic flavor that’s quintessential to South Indian dishes.

Masala Vada Paruppu Vada Recipe Ingredient Quantities

• 1 cup chana dal (Bengal gram)
• 2 tablespoons toor dal (pigeon peas, optional)
• 1 onion, finely chopped
• 2-3 green chilies, finely chopped
• 1 inch piece of ginger, grated
• 1/4 cup fresh coriander leaves, finely chopped
• 1/4 cup fresh curry leaves, finely chopped
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• Salt, to taste
• Oil, for deep frying

How to Make this Masala Vada Paruppu Vada Recipe

1. Wash the chana dal and toor dal properly, and let them soak in water for about 2 to 3 hours. After soaking, make sure to drain the water completely.

2. Take half of the soaked chana dal and toor dal, and coarse grind them in a blender without adding water. You should still have a few whole dal pieces for texture.

3. Add the rest of the whole soaked dal to the ground dal mixture. Then add:
1. Finely chopped onion
2. Green chilies (chopped)
3. Grated ginger
4. Coriander leaves
5. Curry leaves
6. Fennel seeds
7. Cumin seeds
8. Asafoetida
9. Salt

Mix well to form a thick batter.

4. Oil should be heated in a deep frying pan on medium heat.

5. Form a patty or disc from a small portion of the mixture, about the size of a lemon. You can use water to moisten your hands to prevent sticking.

6. Slide the shaped vadas into the hot oil carefully. Make sure not to overcrowd the pan.

7. Pan-fry the vadas until they are a rich, golden brown and crispy all over, about 4 to 5 minutes per batch.

8. To remove the vadas from the oil, use a slotted spoon. Drain them on a plate lined with paper towels so that the excess oil can be removed.

9. Carry out the same steps with the leftover batter, making sure the oil is at the proper temperature this time. If the oil is too cool, the result will be greasy and soggy. If it’s too hot, the food will brown quickly and may burn on the outside while remaining undercooked inside.

10. Serve the Masala Vada Paruppu Vada hot with coconut chutney or any dipping sauce of your choice.

Masala Vada Paruppu Vada Recipe Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Colander or sieve
4. Blender or grinder
5. Deep frying pan or kadai
6. Slotted spoon
7. Plate lined with paper towels
8. Knife
9. Cutting board
10. Ladle for mixing
11. Spoon for shaping or hands
12. Heat-resistant thermometer (optional)

FAQ

• Q: Can I use other types of lentils instead of chana dal?Chana dal is typical for this recipe, but you can have a go with other lentils. Still, they might change up the flavor and texture.
• Q: How do I ensure the vadas are crispy?A: Be certain to grind the dal mixture coarsely, and be careful not to add too much water. Fry on medium heat so that you achieve the perfect crispiness.
• Q: Can I skip the toor dal?A: Yes, toor dal is not required, but it mainly improves the flavor and texture. The vadas are fine even without it.
• Q: How do I store leftover masala vadas?A: For a maximum of three days, keep them in the fridge in a container that won’t let air in. To get them back to their somewhat crisp former selves, reheat in a convection-type oven. Air fryers work too.
• Q: Is there a way to make this recipe healthier?A: Air frying the vadas is a good alternative to deep frying if you want to cut back on oil. It doesn’t taste exactly the same as deep frying, but the vadas still have most of the flavors you want.

Masala Vada Paruppu Vada Recipe Substitutions and Variations

Toor dal: Use chana dal or yellow split peas in greater amounts.
Chop a green chili for step 1. To reduce the heat, substitute with one of the following:
Red chili powder
or
A milder fresh chili (like jalapeño).
Ginger: Instead of using ginger paste or ginger in powder form, you can use 1 teaspoon of ginger to maintain the ginger flavor in the dish.
Fresh parsley: A different flavor; substitute for coriander.
Leaves of curry: If you can’t lay your hands on them, use just a tad of lime zest for an unusual twist.
Hing (asafoetida): For each heaping 1/4 teaspoon hing called for in a recipe, substitute with 1 minced clove of garlic and 1 tablespoon garlic juice. This will give you the model for a close-enough flavor that won’t have you Googling for more hing.

Pro Tips

1. Consistent Grinding When grinding the dal, ensure not to over-process it. Keeping some whole dal pieces provides a great texture contrast in the vadas. Use short pulses in the blender to achieve a coarse paste.

2. Proper Moisture Control Ensure the water is completely drained from the soaked dals before grinding. Excess moisture can make the batter too wet and difficult to shape. If the mixture feels too loose, you can add a tablespoon or two of rice flour to help bind it.

3. Temperature Check for Frying Use a small piece of the batter to test the oil temperature before frying the vadas. If the piece rises steadily and turns golden brown, the temperature is right. This helps maintain the right texture and prevents the vadas from becoming greasy.

4. Even Shaping Moisten your hands slightly when shaping the vadas to prevent the batter from sticking. Uniform size and thickness ensure even cooking and a crisp texture throughout.

5. Flavor Enhancement Toast the cumin and fennel seeds lightly before adding them to the mixture. This will enhance their flavor and add a depth that complements the other spices in the vadas.