Masal Vadai Recipe – Moonu Paruppu Masal Vadai Recipe

Recipe for spicy, crispy masal vadai – Moonu paruppu masal vadai tamil style with step by step pictures.

This recipe for moonu paruppu vadai (Three lentil fritters) is very easy to make and very different from the traditional paruppu vadai we make at Tamil homes. Toor dal, chana dal and urad dal is used in making the vadai batter. It is crispy on the outside and soft of the inside. The addition of urad dal makes for a soft texture inside. I like to add a lot of finely chopped onions while making the vadai. The onions gives the vadai a very nice flavour. It is a very simple and straight forward recipe. A little bit of planning is required as the lentils need soaking for 2-3 hours. Try this recipe for a perfect evening snack.

If you are looking for traditional masal vadai / paruppu vadai, here is the recipe.
https://www.kannammacooks.com/tamilnadu-style-paruppu-vadai/

Here are the products you can buy online for making this recipe
Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Pre-Seasoned Cast Iron Kadai https://amzn.to/3ropATb

Here is the video of how to make Moonu Paruppu Masal Vadai Recipe

Now, lets see how to make masal vadai.
Wash and soak the lentils together in water for 3 hours. I have used quarter cup of urad dal and half cup each of toor dal and chana dal. Urad dal gives a very fluffy texture to the vadai.

Drain the water completely. Add in the lentils to the mixie. Add in the dry red chillies, green chillies, cumin seeds and fennel seeds. Grind to a slightly coarse paste. Do not add any water while grinding. Adding water will make a loose batter. So make sure not to add any water at all while grinding. Use the pulse mode to grind and keep mixing the ingredients in-between so everything is ground evenly. Set aside to a bowl. Grind the vadai batter in batches if required. Do not add all the batter at once to the mixie as the mixie might heat up.
Note: Adjust the amount of green chillies according to your spice levels.

To the ground batter, add in the finely chopped onions, ginger, curry leaves, mint leaves and coriander leaves. Make sure to chop them finely. Also add salt and asafoetida. I like to add a lot of finely chopped onions while making the vadai as it gives the vadai a very nice taste.

Mix everything well to combine and our masal vadai batter is ready. Mix well and check for seasoning. Add extra salt if necessary.

Heat refined vegetable oil in a pan. Let it get hot. Dip your hands in water. Take a small lime size batter in hand and make a ball. Make small balls. Remember that smaller balls makes for crispier vadai’s. Gently flatten it on the hands. Gather the edges to smoothen. The more you flatten, the more crispier the vadais.
Dipping the hands in water from time to time will be helpful while shaping the vadais as the vadai wont stick to wet hands.

Gently lower the vadais in hot oil and cook the vadai on both sides until golden brown. Drain on paper towel.

Serve hot with tea or coffee.

Masal Vadai Recipe – Moonu Paruppu Masal Vadai Recipe

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Recipe for spicy, crispy masal vadai – Moonu paruppu masal vadai tamil style with step by step pictures.

• Total Time: 20 minute
• Yield: 30 small vadais 1x

Ingredients

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To Grind

1/4 cup urad dal

1/2 cup toor dal

1/2 cup chana dal

2 dried red chillies

3 green chillies

1/4 teaspoon cumin seeds

1/2 teaspoon fennel seeds

Other Ingredients

1 cup finely chopped onions

1 inch piece ginger, minced

2 sprigs curry leaves, finely chopped

1/4 cup finely chopped mint leaves

1/4 cup finely chopped coriander leaves

1 teaspoon salt

1/2 teaspoon asafoetida

Vegetable oil to deep fry

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Instructions

Wash and soak the lentils together in water for 3 hours. I have used quarter cup of urad dal and half cup each of toor dal and chana dal. Urad dal gives a very fluffy texture to the vadai.

Drain the water completely. Add in the lentils to the mixie. Add in the dry red chillies, green chillies, cumin seeds and fennel seeds. Grind to a slightly coarse paste. Do not add any water while grinding. Set aside to a bowl.

To the ground batter, add in the finely chopped onions, ginger, curry leaves, mint leaves and coriander leaves. Make sure to chop them finely. Also add salt and asafoetida.

Mix everything well to combine and our masal vadai batter is ready. Mix well and check for seasoning. Add extra salt if necessary.

Heat refined vegetable oil in a pan. Let it get hot. Dip your hands in water. Take a small lime size batter in hand and make a ball. Make small balls. Remember that smaller balls makes for crispier vadai’s. Gently flatten it on the hands. Gather the edges to smoothen. The more you flatten, the more crispier the vadais.
Dipping the hands in water from time to time will be helpful while shaping the vadais as the vadai wont stick to wet hands.

Gently lower the vadais in hot oil and cook the vadai on both sides until golden brown. Drain on paper towel.

Serve hot with tea or coffee.

 

• Author: Suguna Vinodh
• Prep Time: 3hours
• Cook Time: 20m