How to make Masala Paruppu Vadai -

Spicy crispy vadas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal Gram, Split Pigeon Pea

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Masala Paruppu Vadai checkout Dal Kabab, Puran Poli, Chana Puri, Ambe Dal . You can also find more Snacks and Starters recipes like Vegetable Rava Uppuma, Masurichi Missal, Instant Ragi Uttapam, Prawns And Olive Skewers.

Masala Paruppu Vadai

Masala Paruppu Vadai Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Masala Paruppu Vadai Recipe

  • Split Bengal Gram 3 cups

  • Split Pigeon Pea 1 cup

  • Split black gram skinless (dhuli urad dal) 1 cup

  • Asafoetida 1/2 teaspoon

  • Green chillies roughly chopped 6

  • Whole dry red chillies 4

  • Onions finely chopped 3 medium

  • Ginger paste 3/4 teaspoon

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Salt to taste

  • Baking powder 1/4 teaspoon

  • Oil to deep fry

Method

Step 1

Soak dals for three to four hours. Drain. Add asafoetida, green chillies and red chillies to the soaked dals and grind to a coarse paste. Mix in onions, ginger paste, coriander leaves, salt and baking powder. Mix well.

Step 2

Do not add any water to the batter. Take a spoonful of batter on clean polythene sheet and pat into vadai. Heat sufficient oil in a kadai and deep-fry the vadais on medium heat till golden and crisp. Remove and place onto an absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.