Paruppu vadai, masala vadai, ambode – call it what you want – is one of my most favorite snacks. It is healthy, nutritious, rich in protein and vitamins, delicious, and makes the perfect snack or side-dish with a meal or a cup of coffee or tea. And bonus, it is diabetes-friendly.
Best of all, it is easy to make. Both children and adults love masala vadas. This fabulous deep-fried lentils fritter is a popular street food.
I make it often at home and it can be ready in less than an hour.
Paruppu vadai or masala vada is rather similar to the Middle-eastern falafel.
What you need to make masala vada / paruppu vadai / ambode
Makes about 10 vadas. You can scale the ingredients to make more.
Gather your ingredients:
One cup is approximately 250 ml.
1 cup chana dal (split chickpeas/bengal gram)
1 dry red chilli
1 teaspoon saunf (Fennel seeds)
1/2 teaspoon coriander seeds
1/4 teaspoon black pepper corns
To add to the batter:
1 small onion, chopped
1 finely chopped green chilli (optional)
1/2 inch ginger finely chopped
9-10 curry leaves – chopped
2 tablespoons coriander finely chopped
1 pinch of hing (asafoetida)
1/4 teaspoon turmeric powder
Salt to taste.
Oil for frying
How to make paruppu vadai / masala vada / ambode
- Rinse and soak the chana dal for two hours with the dry red chilli.
- Drain water.
- Grind saunf, coriander seeds and black pepper in the mixer-grinder
- To this, add the soaked chana dal and red chilli and grind coarsely.
- Do not add water while grinding.
- Transfer the ground batter into a large bowl.
- Add the chopped onion, green chillies, ginger, curry leaves, coriander leaves and asafoetida (hing), turmeric and salt to taste.
- Mix well.
- Shape the batter into medium sized balls and flatten to make the vada.
- Can add a tablespoon of rice flour if difficult to shape.
- Heat oil in a pan.
- Test the temperature of the oil by frying a small bit of batter. If it rises to the surface, the oil is ready for frying.
- Carefully, fry the vadas.
- Flip them over gently to fry both sides.
- Fry until golden and crisp.
- Place in a sieved bowl to drain the oil, or place on paper towels.
- Serve hot with tomato ketchup or coconut chutney.
- Rub some oil on your hands-it makes it easy to shape the vadas.
- If the batter is too thick, the vadas turn out hard.
- If the batter is loose, the vadas disintegrate in the oil.
- While grinding, if the batter is too thick, add a spoon or two of water.
- It is important to grind the batter coarsely, for the perfect outcome. Although, if the batter ends up smooth, it will still taste good.
- You can skip the onion if you don’t eat onion.
- To halve the soaking time, soak the chana dal in hot water.
- You can make and refrigerate the vadas and heat before you eat.
- You can bake the vadas, but sigh, deep fried tastes better. If you have an air-fryer, you know what to do!
- I’ve tried storing the batter in the fridge and making it the next day, but it is not the same thing.
Questions? Please ask in the comments. ♥