Paruppu Vadai| Masal Vadai

Masala Vada| Lentil Fritters is a traditional snack item generally served at teatime very much popular in South India. It is also a popular street food found in all petty tea shops, railway stations, parks..etc. I like paruppu vadai than Ulunthu Vadai|Medhu Vadai because of its crunchiness. I have tried many healthy variations in this snack by adding different veggies, herbs, greens, oats such as Methi Masala Vadai, Beetroot Masala Vadai, Oats Masala Vadai, Keerai Vadai, Mint Masala Vadai.
Perfect evening snack liked from old to new generation. Tasty crunchy filling snack with a cup of hot tea.

Preparation Time: 10 minutes+soaking time
Cooking Time: 20 minutes
Cuisine: Tamil
Makes: 10-12 nos.

INGREDIENTS:
Chana dal| Split chickpeas- 1 cup
Dry red chilli-2
Onion, chopped-1 small
Green chillies, chopped- 2
Ginger, finely chopped- 1/2 teaspoons
Curry leaves- 1 strand
Fennel seeds- 1/2 teaspoon
Cumin seeds- 1/2 teaspoon
Asafetida- 1/4 teaspoon
Salt- to taste
Oil-to deep fry

PROCEDURE:

• Soak chana dal with dry red chillies in water for 2 hours.
• Meanwhile chop the onion, green chillies, ginger and curry leaves.
• Drain the water totally and transfer that on a blender jar.(If water is there the vadas wont turn crispy)

• Coarsely grind and transfer it on a bowl.
• Now fennel seeds, jeera, onion, green chillies, ginger, curry leaves, asafetida and salt.
• Mix well and check for salt. You could add a teaspoon of corn flour to make more crispy vadas.
• Shape vadas using your left hand palm and right hand fingers.

• Heat oil in a deep pan and deep fry the vadas till crispy.
• Note:You could use half a cup chana dal and half a cup of toor dal if you prefer. 
• You could replace green chillies with dry red chillies and soak them with chana dal and grind them together.
• You could add the fennel seeds and jeera together with chana dal while grinding too.