Masal vada – Paruppu vadai– No Frying (Less Oil, Diet version)
Masal Vada – Who could say no to golden brown, spicy, shallow-fried (health conscious, you see!) , inviting masal vadas??? While preparing these vadas, I could not resist myself until it got cooked. Moreover, I prepared this for pooja, so could not eat it until the pooja was over. Hard time it was!!! I prepared a batch without onions for pooja and added onions for the rest (How I pity the Gods and Goddesses!!). The onion ones were damn tasty 🙂 😉
Enough chit-chatting 😀 For those who are new to masal vadas – Masal vadas (Also called Masala vadai or Paruppu vadai in tamil) are deep-fried ( in this case, shallow fried) fritters made out of soaking, grinding and frying a couple of dhal varieties along with a few spices. This would taste great even if you are a novice cook 🙂 All you have to do is to add right quantity of salt. Preparing this is quite a cakewalk.
Over to Masal vadai recipe from Home Making Delight..
Masal vadai – No Frying (Less Oil, Diet version) Recipe
- Channa dhal – 2 tbsp
- Urad dhal, Channa dhal, Toor dhal – half a cup each
- Salt – as needed
- Water – as needed
- Asafoetida powder( Perungayam) – 1 tsp
- Red chillies – 6 – 8 (depending on your taste)
- Onion – 1 (Big)
- Fennel Powder – 1 tbsp (OR Jeera powder)
- Curry leaves – a few (Chopped)
- Cilantro – a few (Chopped)
- Oil – as needed
- Soak the urad dhal, Toor dhal and Channa dhal in water (well immersed) for 1 hour. You can soak upto 3-4 hours, for even better tasting vadas 🙂
- Soak 2 tbsp of channa dhal also in water.
- Now, strain out the water completely and grind the soaked dhal together along with salt, asafoetida( hing ), red chillies and fennel/jeera powder in a mixer grinder. Do not add water.
- Transfer the contents to a bowl and add the soaked channa dhal to it.
- Add finely chopped onions, coriander leaves and curry leaves to it. Mix it well. Don’t add water at any stage.
- Heat the paniyaram pan (Paniyara Kal) by keeping it in medium flame.
- Once well heated, simmer the stove add few drops of oil to all the pits in the pan. For those who are diet-conscious, you can add less oil to the pit and for others you can add a few more drops.
- Drop a ladle of vada batter to each pit and level it using a spoon.
- Put the lid on and let it get cooked for 10-15 minutes in low flame. You can switch over low and medium flame for those 10 – 15 minutes.
- Let it get cooked until the corners turn golden brown and you can feel that it is easy to flip over without sticking to the spoon.
- Using a spoon, turn over the vadas and add bit more oil, if you want.
- Let it get cooked for 5 minutes varying between low and medium flame and take them out of the pan.
- Serve the Hot and spicy Masal vadas hot with any chutney of your choice or just like that 🙂 🙂
- Adding more onions would add to the taste.
- Serve the vadas hot.
- You can also heat oil in a deep-bottomed pan and deep fry the masal vadas in authentic way to get tastier vadas 😀
- If you cook in low flame throughout, you won’t get golden brown masal vadas. If you cook in medium/high, they could be burnt. so, ensure that you switch between low and medium flame throughout the process.
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