Paruppu Vadai/Masal Vadai

               Paruppu Vadai is the often prepared on festival days as an offering to God.If onions are added to the same paruppu vadai batter,then it becomes Masal vadai and tastes yummy as a tea time snack.Everytime the weather is gloomy,I will ask my mom to prepare masal vadai or onion pakora. The joy of sipping hot chai with an alternate bite of masala vadai ,that too sitting in the balcony on a rainy day is awesome. Here is the recipe for the crispy Masal vadai.

                                       


Cooking time :20 min

Yield : 10 to 12 vadai

Ingredients:

Kadalai Parupu / Channa Dal : 1 1/2 cup

Toor Dal -2 tbsp

Raw rice -2 tbsp

Onions : 1 ,finely chopped

Ginger -1 inch piece,finely chopped 

Green chilli :3

Hing: a generous pinch

Coriander leaves :Finely chopped

Curry Leaves : Few

Salt :To taste

Oil :For frying

Method:

1) Soak Channa dal ,Toor dal and rice for minimum 2 hrs.

2) Keep aside some Channa Dal and grind the rest of the dal along with rice,green chillis and ginger in a mixie to a fine texture by just sprinkling water if necesssary. The batter should be thick . 

3) Now just give a pulse to the remaining channa dal and add this to the mixture. The batter should look like the picture below:

 

4) To the ground batter add the chopped onions. coriander leaves,curry leaves ,hing and salt and mix well.

5) Pat a ball of dough on a plastic cover and transfer it to the hot oil in the kadai.

 

6) Transfer to the plate when the vadai is golden brown. Try out and give your comments.

Tips:

1) You can add 2 tbsp of rice powder to the ground mixture instead of soaking the rice along with dal.

2) You can use a pinch of ginger powder instead of cut ginger if you don't prefer ginger pieces in the vadai while eating.

3)The oil should be hot enough to fry the vada otherwise the vada will absorb a lot of oil while frying.

4) Fry the vadai in medium flame only otherwise the inside of the vadai will not cook properly but it will turn brown outside quickly.