Crispy Masala Vadai (Paruppu Vadai): South Indian Lentil Fritters
2 hours 30 minutes
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About Crispy Masala Vadai (Paruppu Vadai): South Indian Lentil Fritters
Craving a crispy, savory snack with an explosion of South Indian flavors? These Masala Vadai, also known as Paruppu Vadai, are golden-brown fritters that are guaranteed to tantalize your taste buds.Made with a flavorful blend of chana dal and urad dal, these aromatic delights are infused with red chilies, ginger, and fragrant cumin. Enjoy them as a perfect teatime treat or serve alongside sambar and rice for a truly satisfying meal.This easy-to-follow recipe ensures a perfectly crispy exterior and a soft, fluffy interior every time, and can be customized to your liking with onions or other spices!
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Recipe Time & More
Prep2 hours 10 minutes
Cook20 minutes
Total2 hours 30 minutes
Ingredients
Spices and Aromatics
- 2-3 Chili dried, red
- 1 tsp Cumin seeds
- ⅛ tsp Asafoetida
Vegetables and Flavorings
- 1 Onion finely chopped, medium
- 1 inch Ginger finely chopped
- 5-6 sprigs Curry Leaves chopped
Instructions
- Soak the chana dal and urad dal in cold water for 1½ hours. This allows the lentils to soften and hydrate for even cooking.
- Drain the lentils completely and let them rest in a colander for 15-20 minutes. This removes excess water, which is crucial for achieving a crispy texture.
- Grind the dried red chilies into a fine powder using a spice grinder or mortar and pestle.
- Coarsely grind the drained lentils in a food processor. Add 1-2 tablespoons of water only if necessary to facilitate grinding. Avoid over-grinding, as this will result in a dense vada.
- Transfer the ground lentils to a mixing bowl. Add the chopped onion, curry leaves, ginger, asafoetida, cumin seeds, and red chili powder. Mix well to combine.
- Just before frying, add salt to the batter and mix thoroughly. Adding salt at the last minute prevents the batter from becoming watery.
- Heat oil in a wide pan over medium heat. Take a small portion of the batter and slightly flatten it between your palms to form a disc.
- Carefully drop the flattened vada into the hot oil. Deep-fry the vadas in batches, ensuring not to overcrowd the pan. Fry until they turn golden brown and crispy, flipping them halfway through.
- Remove the vadas from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the hot, crispy Masala Vadai immediately as a snack with a cup of tea or as part of a meal with sambar and rice.
Recipe Notes
Expert Tips
- For extra crispy vadas, ensure the oil is hot enough before frying. You can test this by dropping a small piece of batter into the oil – it should sizzle and rise to the surface immediately.
- Don't overcrowd the pan while frying. This will lower the oil temperature and result in soggy vadas. Fry in small batches for best results.
- To achieve a light and fluffy texture, avoid overmixing the batter. Gently combine the ingredients until just incorporated.
Storage Instructions
- Store leftover vadas in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in a microwave or oven before serving.
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Recipe Nutrition
Calories: 151kcalCarbohydrates: 29gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 6mgPotassium: 174mgFiber: 10gSugar: 4gVitamin A: 573IUVitamin C: 193mgCalcium: 108mgIron: 3mg
Malini Vivekananthan
Articles: 13
4 Comments
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This looks divine! Can’t wait to make it.
Such a tempting dish! Thank you.
Such an enticing dish! Thanks for the recipe.
This looks incredible! I need to try it.