MasalaVada / ParuppuVadai. Grease / wet your palms with oil/ water and take a ball of the mixture and shape with your hands the vadas into a ball and flatten it
For those who don't know, vada or vadai is a savory fritter made from lentils. This specific variety of vada is made from chick peas also known as Channa dal, Bengal gram, Kadalai paruppu
fritters made with bengal gram. hing /asafoetida - a pinch. masalavada- masalvadai or you can call paruppuvadai made from bengal gram and Indian spices and these are deep fried goodies which is much enjoyed anytime
ParuppuVadai, one of the famous south Indian Style lentilfritters. The leftover vada can be used to make some delicious Vada curry, Vadai Mor Kulambu, Vadai Kara Kulambu
Just like I did three back-to-back hot drinks at the end of last month – Moroccan Mint Tea, Aaatta Ka Doodh and Masala Chai – I thought the next back-to-back would be the most appropriate if we include some tea time snacks
MasalaVada / Vadai is a popular evening snack of South India. Cabbage vada is a variation to the basic masalavada in which we use finely chopped fresh cabbage along with ground lentils
MasalVadai / Masalavadai / paruppuvadai / aama vadai is a popular South Indian addictive snack. Vada Curry Recipe using leftover MasalavadaiUlunduVadai / Medu Vada / South IndianAVAL VADAI | POHA VADA RECIPESabudana Aloo Vada Recipe / Javvarisi Vadai / Sago vadaChow Chow Mor Kulambu Recipe / How to make More KuzhambuMangalore Bonda Recipe / Maida Bonda / Quick SnackShare this
Add the turmeric powder, garam masala powder and red chilli powder and stir well. The fried lentilfritters are soaked in flavoured and spiced gravy and melts in mouth when had with Set dosa
It is also called dal vada or masalavada. It is made of lentils and deep fried in oil. You can find out these fritters in the glass shelves of small tea shops in Kerala
It's basically the masalavadai/ chana dal vada with the addition of some mashed jackfruit seeds. The oil should not be too hot, the vadas/fritters should cook in the center, and not brown immediately when you add them to the oil
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