Tuesday, July 27, 2010

South starter :) - paruppu vada / masala vada

Its bin raining here on and off!! And Chennai ! god only knows what happened. All I hear for the past 1 month is its raining!!! the weather is very nice. I envy u all. Love to walk on the beach road when it rains. One of the most beautiful experience.Damn! I am missing it.

Its always bin a mystery as to why rain brings along with it a huge appetite. There are a lot of things you want to eat from the all time favourite bhajjis and pakodas to the ice creams .But what tops it all is the humble chai. At my place ginger tea and light bite is always a hit.
This blog is going to be on south India's favourite snack VADA. Masala vada and tea make an excellent monsoon munch.
Paruppu/dal vada can be made with or without spices and onions. Either way it tastes good.

makes about 6 vadas

  • Kadalai paruppu /  Channa dal    - 1 cup
  • Thuvaram paruppu / Toor dal      -  2 tsps
  • Onion  - 1 (small, finely chopped)
  • Cinamon small piece / 1/3 tsp powdered
  • Sauf /Fennel seeds 1/4 tsp
  • Red chillies   - 3
  • Curry leaves - 6 to 7
  • Ginger - 1 tsp shredded
  • Asafoetida
  • Salt
  • Oil

  1.  Soak the dal and red chilli in water for 1/2-1 hour.
  2. Drain the water (as much as possible) and transfer it to a mixer jar.
  3. Add salt, cinamon, fennel seeds and asafoetida to it. Grind to make a coarse mixture(This is the most important step. Make sure you dont grind it to a smooth paste. It must be coarse at the same time when you hold it in your fist, you must be able to shape it)                                                                      
  4. Add onion, ginger and curry leaves and mix it well.
  5. Take a handful of the mixture and shape it by pressing between your palm. 
  6. Heat oil in a kadai and fry them till they are golden brown.
  7. Serve hot.

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