Paruppu Vadai | Crispy Masala Vada

ABOUT

Paruppu Vadai also called masala vada is a crispy South Indian snack made traditionally with split yellow peas, Chana dal, and very little urad dal packed with Onions, coriander and ginger. It is super healthy when you fry it in an air fryer. These vada are generally consumed with a cup of tea or coffee during evenings or is usually a part of lunch in household. Paruppu vadai goes well with sambar rice, rasam rice or any variety rice .

Paruppu vadai in some places is made with only Chana dal, but traditionally Pattani Paruppu or split yellow peas along with Chana dal is used. This is a fool proof recipe made in no time and is extremely delicious just like your road side vada. It is best consumed when hot and with the tips I mentioned, you can just ace the recipe. When I am given a chance to choose between Paruppu vadai and Medu vada , I choose Paruppu vadai anytime 🙂

TIPS AND NOTES

1. A small quantity of urad dal is added, which is a secret tip for good binding. Urad dal acts as a glue to your vada and they are less likely to break as we generally use less water for grinding.
2. Masala vada batter must be grinded in such a way that very less quantity of water is used. In fact it is advisable just to drizzle and give pulse. It must be a coarse batter only then it absorbs less oil and become crispy. More water = more oil absorption which leads to soggy vadai
3. A handful of soaked dal is kept aside and later added to the ground batter. This adds to the texture and provides crunchiness to your vada
4. While grinding the batter, don’t grind it to super fine paste. This makes it texture-less and you can’t feel the real taste of Paruppu vadai.
5. Onions and garlic are optional. In case of making it during traditional festivals, you can avoid it and it still tastes good. But in our recipe I don’t use garlic as I prefer making it without garlic.
6. Fennel seeds is recommended over cumin seeds as it gives the real masala vada flavor without getting the feeling of fennel seed usage.
7. If you don’t like the ginger chunks in vada, grind it along with dal, so you can avoid biting it!!
8. Batter should be neither too dry nor too wet. It should hold shape without breaking. If it is too dry vada will break and if it is too wet it will absorb more oil and becomes soggy.

MAJOR INGREDIENTS

Split Yellow Peas/Pattani Paruppu

This is traditionally used for masala vada, however over period many household started to replace it with Chana dal. Use good quality dal and addition of this gives it an exact store bought vada texture and taste. Actually it looks similar to Chana dal and you can read the label if you are buying it for the first time.

Chana dal

Chana dal is one of the major ingredient in masala vada. In some parts they even call it Chana dal fritters. Chana dal also called split chickpeas are slightly less in size than split yellow peas. However if you can’t find split yellow peas, you can completely replace the quantity with Chana dal and it works fine.

Ginger & Onions

Since Chana dal as well as split yellow peas is gaseous , ginger helps to prevent it and also contributes to taste. Many doesn’t like ginger chunks while biting the vada , in that case as mentioned in tips you can grind it with the dal.

Onions give softness inside the vada and the onions after frying the vada will enhance its flavor due to caramelization and tastes delicious. You are free to skip onion if you don’t want to add.

Curry leaves and Coriander leaves

Curry leaves can be added just like that in ground batter or you can grind it along the batter. Both works good. The flavor it gives is another level after it is fried. So kindly don’t avoid curry leaves in your vada

Coriander is similar to onions where it gives the softness as well as it contributes to taste in every bite !! Always use fresh coriander which is finely chopped.

STEP BY STEP INSTRUCTION WITH PHOTOS

1. Soak split yellow peas , Chana dal and urad dal for 2 hours. Urad dal used is very little to give glue to the dal. It is a secret tip used in many hotels.
   
2. Once soaked, wash them twice or thrice and it would have increased in size. Take 2 tbsp of soaked dal separately to add after grinding.
   
3. For grinding add the soaked dal, red chilli , salt , ginger and fennel seeds.
   
4. At first give a pulse without adding any water. After the pulse by sprinkling little water to form a coarse batter.
   
5. Add the soaked dal which is kept aside to the ground batter. This gives a great texture as well as crunchiness in every bite.
   
6. Add the chopped Onions, Coriander leaves and curry leaves
   
7. Mix all together to form a batter which neither too dry nor too wet. It should hold shape without breaking. If it is too dry vada will break and if it is too wet it will absorb more oil and becomes soggy.
   
8. Start making shapes. It should be of medium thickness which has softness in middle and crispy crust.
   
9. If you want it crispier , make thinner vada but avoid thick ones as it takes time to cook in the middle and will not be crunchy. You should make it immediately drop in oil.
   
10. Drop them in hot oil. Keep the flame medium and give enough time to cook the vadai. Avoid flames as it will make the crust look golden faster , however the inside may not be cooked properly.
    
11. Fry until it turns golden and crispy.
    
12. Your hot Paruppu vada / Masala vada is ready!! serve hot! Happy Eating!