Masala vadai is very popular hot snack in south india.. I remember, when i was working in bangalore once i had masala vadai near Jaya nagar .It is very small road side shop ,but most of the vadai and bonda used to get sold very soon. The prize of masala vadai is just 1 rp( 2007) but the size also be one circle bigger than one rupee coin,but it will be tasty. Using the masala vadai dough we can prepare many recipe. We can make masala vadai, paruppu urundai kulambu, vada curry , rasa vadai. I just love to have masala vadai with pasiparuppu payasam. My mom generally add vada paruppu, red chilli ,onion,coriander leaves and curry leaves. But after tasting masala vadai by addding some masala items, i like to follow the same recipe.
Ingredients:
Vada paruppu / kadala paruppu - 1 cup
Salt - as per taste
Onion - 1 / small onion - 10 no
Curry leaves - 3 tbsp
Coriander leaves - 4 tbsp
Mint leaves - 2 tbsp
Oil - for frying
Grind:
Red chilli - 3
Garlic - 3 cloves
Sombu - 1 tbsp
Pattai/ cinnamon stick - very small piece
Ginger - 1/2 inch
Recipe:
* Soak paruppu for 3 hours.
* Chop onion into small pieces.
* Chop coriander ,curry and mint leaves into fine pieces.
1.In a small mixie jar, grind the items which are given under "To grind" section without adding water.
2.Take 1 tbsp soaked dhal separately and grind remaining into very coarse paste without adding water.(If needed ,can add 1 or 2 tbsp water)Don't run the mixie continuously. Run in pulse mode or run the mixie switch on/off every 30 seconds.Transfer it to a bowl.
3.Now add the grinded garlic mixture to the dhal mixture.
4.Add salt,coriander leaves,curry leaves,mint leaves and onion.Also add dhal (which are not grinded )to the mixer. Mix well.
5.Take small size portion and make balls out of it.Keep it ready by placing it on a plate.
6. Take oil in a wide kadai and bring to slow/medium heat. Once it is hot,take one vadai ball in palm and press with other palm . Flat it little bit. ( My son loves crunchy vadai, so i make the vadai balls very flat only for him). Slowly drop the vadai's into oil. Cook the vadai both side in slow-medium heat. Else outside will soon get cooked and change color but inside it will be uncooked. Once both side turn brown in color,remove from oil and place it in a plate layered with tissue.Serve hot with hot tea or with payasam .
Note:
* Those who don't like cinnamon flavor can avoid it.
* No need to add anything to get extra crunchiness.
* In india, we use to get vada paruppu separately.But in US, we don't get it,so we can use kadala paruppu.
* While grinding, drain the dhal using strainer and transfer it to mixie.If needed, we can add 1 or 2 tbsp water. If there is excess water, the vadai batter will be like a paste and the vadai won't get the coarse texture inside.
* We can prepare vada curry using left over vadai .
Ingredients:
Vada paruppu / kadala paruppu - 1 cup
Salt - as per taste
Onion - 1 / small onion - 10 no
Curry leaves - 3 tbsp
Coriander leaves - 4 tbsp
Mint leaves - 2 tbsp
Oil - for frying
Grind:
Red chilli - 3
Garlic - 3 cloves
Sombu - 1 tbsp
Pattai/ cinnamon stick - very small piece
Ginger - 1/2 inch
Recipe:
* Soak paruppu for 3 hours.
* Chop onion into small pieces.
* Chop coriander ,curry and mint leaves into fine pieces.
1.In a small mixie jar, grind the items which are given under "To grind" section without adding water.
2.Take 1 tbsp soaked dhal separately and grind remaining into very coarse paste without adding water.(If needed ,can add 1 or 2 tbsp water)Don't run the mixie continuously. Run in pulse mode or run the mixie switch on/off every 30 seconds.Transfer it to a bowl.
3.Now add the grinded garlic mixture to the dhal mixture.
4.Add salt,coriander leaves,curry leaves,mint leaves and onion.Also add dhal (which are not grinded )to the mixer. Mix well.
5.Take small size portion and make balls out of it.Keep it ready by placing it on a plate.
6. Take oil in a wide kadai and bring to slow/medium heat. Once it is hot,take one vadai ball in palm and press with other palm . Flat it little bit. ( My son loves crunchy vadai, so i make the vadai balls very flat only for him). Slowly drop the vadai's into oil. Cook the vadai both side in slow-medium heat. Else outside will soon get cooked and change color but inside it will be uncooked. Once both side turn brown in color,remove from oil and place it in a plate layered with tissue.Serve hot with hot tea or with payasam .
Note:
* Those who don't like cinnamon flavor can avoid it.
* No need to add anything to get extra crunchiness.
* In india, we use to get vada paruppu separately.But in US, we don't get it,so we can use kadala paruppu.
* While grinding, drain the dhal using strainer and transfer it to mixie.If needed, we can add 1 or 2 tbsp water. If there is excess water, the vadai batter will be like a paste and the vadai won't get the coarse texture inside.
* We can prepare vada curry using left over vadai .
Posts
looks yummy!
ReplyDeleteMy wife's most favourite !!!!!!!!!!!!!!!!
ReplyDeletehi
ReplyDelete