Masala vadai | Masal vada - tea Kadai vadai

Masala vadai recipe | Chana dal vadai | masal vada | paruppu vadai | dal vadai |  Parippu vadai | south Indian vada recipe | tea time snacks | crispy masal vada recipe | tea Kadai style | Aama vadai | Tamil Nadu style paruppu vadai | lentil fritters | masala paruppu vadai onion | crispy paruppu vadai | spicy lentil fritters with step by step pictures and video recipe. Check out the Masala vadai video recipe. If you like the video pls SUBSCRIBE to my channel. 

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Tea Kadai Masal vada

Popular south Indian Street food. Crispy vadai tastes best with a hot cup of tea/coffee. For the best masala vada never soak dal for longtime. Avoid adding water while grinding the batter. Flatten the vadai and fry in low- medium flame

HOW LONG SHOULD I SOAK DAL?

Depending on the dal you use time may slightly vary. It takes around 2-3 hours for the dal to soak well and turn to the soft press. Over soaking, dal might result in soft Vadai.  for crispy vadai, avoid soaking for a long time

WHAT SHOULD BE THE TEXTURE OF THE GROUND DAL?

Unlike Medu vada avoid grinding the batter smooth. Ground coarse vada batter for the best crispy masal Vadai.  Moisture in the soaked dal is enough for grinding, if required sprinkle cold water and grind but avoid adding extra water.

CAN I MAKE PARUPPU VADAI right AFTER GRINDING?

Yes, you need not refrigerate the batter like ulundhu vada. You can make vadai immediately. Leftover vadai batter can be stored in the refrigerator. In that case, avoid adding salt, onion to the batter.

HOW SHOULD I ROLL PARUPPU VADAI?

Avoid making thick vadai as might not cook through. Grease your hand with little water and take a small ball of batter and flatten it. I like making small masal vadai for kids-friendly portion sizes and to cook through.

CAN I ADD ONION OR OTHER VEGETABLES TO THE VADAI BATTER?

For masala vadai, don't skip onion and garlic. If you are adding onion or other vegetables, add it before frying else vadai batter might turn soggy.

Can i bake Masala vadai?

Yes, I have already posted the baked masala vadai recipes on the blog. Two additional ingredients for the baked version. 
checkout baked masal vadai 

SHOULD I DESEED CHILLI FOR VADAI?

No, it is optional. To make it a kids-friendly spice, I have deseeded. In our home we generally both red chilli and green chilli for masal vada,  instead, you can use any chilli of your choice

Other vadai recipes in TMF

Kids after school snacks

CHANA DAL RECIPES

Baked masala vadai

Vada curry

Masala vadai

tea kadai style masala vadai

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Ingredients

To soak:

• 1 cup Chana Dal | kadalai paruppu
• 1 cup water
• 2 Red Chillies

To grind:

• 1 teaspoon Fennel Seeds | Sombu
• 4 pods Garlic peeled
• Ginger Small piece
• Sugar - a pinch
• Salt - as needed

To mix :

• 1/2 cup Onion finely chopped
• Few Curry leaves
• 1 Green chilli deseeded

To fry:

• Oil - to grease

Instructions

• Firstly wash chana dal
• Add water, red chilli and soak 2 to 3 hrs
• After the chana dal turn turns soft press, Transfer to a colander and drain the water completely
• Add soaked dal and red chilli to the mixie jar
• Furthermore add fennel seed, garlic, ginger, salt, and a pinch of sugar
• Pulse 4-5 times until the dals are coarse ground. finally, grind in speed 1 and transfer. If required sprinkle very little water and grind. Avoid pouring water, ground coarse thick vadai batter
• Transfer the ground vadai batter
• Furthermore, add curry leaves coriander leaves, a pinch of sugar, a green chili, onion, and mix well
• Heat enough oil in a heavy-bottomed deep pan
• Grease your hands with water, pinch a small portion of the vadai, and roll. Place it on the other other hand and flatten the vadai with your palm
• Alternatively, you can grease the parchment paper with oil. Grease your hands with water, pinch a small portion of the vadai, and roll. Place it on the parchment paper and flatten the vadai
• Prepare and keep 4-5 vadai based on your pan size for parallel frying
• When oil is hot gently add the vadai and fry on medium flame
• After one side is golden flip and fry another side till vadai turns golden and crispy
• Drain the oil in an oil filter or place a paper towel on a colander

Video

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Notes

1. Soak till chana dal turns soft press else vadai might turn hard crisp
2. Discard the water completely then pulse. Moisture in the dal is enough for  pulsing
3. Pulse the vadai batter and grind only once. Avoid continuous grinding
4. fry vadai  in medium heat
5. Avoid soaking for a long time. Excess soaking won't yield crispy vadai
6. I have made vadai right after grinding so added salt and onion. If you are planning to fry vadai later, add salt and onion just before frying
7. You can adjust red/ green chilli according to your taste
8. Since I have used onion I skipped Asafoetida
9. you can add mint for extra flavor

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Ingredients:

To soak:

1 cup Chana Dal | kadalai paruppu

1 cup water

2 Red Chillies

To grind:

1 teaspoon Fennel Seeds | Sombu

4 pods Garlic, peeled

Ginger Small piece

Sugar - a pinch

Salt - as needed

To mix :

1/2 cup Onion  finely chopped

Few Curry leaves

1 Green chilli, deseeded

To fry:

Oil - to grease

How to make Masala vadai with step by step pictures

• Firstly wash  chana dal

• Add water, red chilli and soak  2 to 3 hrs

• After the chana dal turn turns soft press, Transfer to a colander and drain the water completely 

• Add soaked dal and red chilli to the mixie jar

• Furthermore add fennel seed, garlic, ginger, salt, and a pinch of sugar

• Pulse 4-5 times until the dals are coarse ground. finally, grind in speed 1 and transfer.  If required sprinkle very little water and grind. Avoid pouring water, ground coarse thick vadai  batter

• Transfer the ground vadai batter
• Furthermore, add  curry leaves coriander leaves, a pinch of sugar, a green chili, onion, and mix well

• Heat enough oil in a heavy-bottomed deep pan
• Grease your hands with water, pinch a small portion of the vadai, and roll. Place it on the other other hand and flatten the vadai with your palm

• Alternatively, you can grease the parchment paper with oil. Grease your hands with water, pinch a small portion of the vadai, and roll. Place it on the parchment paper  and flatten the vadai

• Prepare and keep 4-5 vadai based on your pan size for parallel frying

• When oil is hot gently add the vadai and fry on medium flame
• After one side is golden flip and fry another side till vadai turns golden and crispy

• Drain the oil in an oil filter or place a paper towel on a colander