Masala Vadai(paruppu Vadai) Recipe by pinal Patel
Cooking Instructions 35 minutes 1 Wash and soak chana dal for 5 hours. Then Drain off completely. 2 1/2 cup chanadal keep aside. Rest of Dal transfer in a mixture jar. Add red chilli, cloves, cumin seeds, fennel seeds, salt. 3 Grind coarsely. Transfer in a bowl. Chopped onion, spring onion, green chilli, ginger. Garlic cloves, curry leaves& asafoetida. 4 Add chopped green chilli, ginger, both onion, garlic, curry leaves in a batter. Add soaked whole chanadal. Add chopped green coriander. 5 Squeeze and mix. Well combined. Perfect texture. Greased hands, ball sized. 6 Heat oil in a kadai. Flaten slightly and deep fry in a low flame. Stir occasionally. Golden crunchy. Drain off. 7 Serve with' Masala chai' or coconut chutney. It's very delicious. Must try. 1 Wash and soak chana dal for 5 hours. Then Drain off completely. 1 Wash and soak chana dal for 5 hours. Then Drain off completely. 2 1/2 cup chanadal keep aside. Rest of Dal transfer in a mixture jar. Add red chilli, cloves, cumin seeds, fennel seeds, salt. 2 1/2 cup chanadal keep aside. Rest of Dal transfer in a mixture jar. Add red chilli, cloves, cumin seeds, fennel seeds, salt. 3 Grind coarsely. Transfer in a bowl. Chopped onion, spring onion, green chilli, ginger. Garlic cloves, curry leaves& asafoetida. 3 Grind coarsely. Transfer in a bowl. Chopped onion, spring onion, green chilli, ginger. Garlic cloves, curry leaves& asafoetida. 4 Add chopped green chilli, ginger, both onion, garlic, curry leaves in a batter. Add soaked whole chanadal. Add chopped green coriander. 4 Add chopped green chilli, ginger, both onion, garlic, curry leaves in a batter. Add soaked whole chanadal. Add chopped green coriander. 5 Squeeze and mix. Well combined. Perfect texture. Greased hands, ball sized. 5 Squeeze and mix. Well combined. Perfect texture. Greased hands, ball sized. 6 Heat oil in a kadai. Flaten slightly and deep fry in a low flame. Stir occasionally. Golden crunchy. Drain off. 6 Heat oil in a kadai. Flaten slightly and deep fry in a low flame. Stir occasionally. Golden crunchy. Drain off. 7 Serve with' Masala chai' or coconut chutney. It's very delicious. Must try. 7 Serve with' Masala chai' or coconut chutney. It's very delicious. Must try. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Million Dollar Baked Ziti Kimchi Chigae Roll ups Vegetable Oven-omiyaki Peanut Tempeh Stir Fry Million Dollar Baked Ziti Kimchi Chigae Roll ups Vegetable Oven-omiyaki Peanut Tempeh Stir Fry Thai Coconut Noodle Soup Stewed beef with creamy mashed potatoes served with sauteed buttery string beans Paneer rogan josh Instant bonda recipe with leftover idli-dosa batter (evening snack in Tamilnadu) Mahamri with mbahazi za nazi Paushtik & Satvik Aahar --- Panki, No Onion, No Garlic Vegetable Oven-omiyaki Peanut Tempeh Stir Fry Kimchi Chigae Vrat Ki Barnyard/Sama Chaval Jeera Rice With Curd Kadhi For Lunch Thai Coconut Noodle Soup Stewed beef with creamy mashed potatoes served with sauteed buttery string beans Paneer rogan josh Instant bonda recipe with leftover idli-dosa batter (evening snack in Tamilnadu) Mahamri with mbahazi za nazi Paushtik & Satvik Aahar --- Panki, No Onion, No Garlic Vegetable Oven-omiyaki Peanut Tempeh Stir Fry Kimchi Chigae Vrat Ki Barnyard/Sama Chaval Jeera Rice With Curd Kadhi For Lunch