AAMA VADAI | PARUPPU VADAI | DAL VADA | MASAL VADA

Aama Vadai | Paruppu Vadai is perfect for tea time snack and it can be served as appetizer too.  I love this vadai coz of it's crunchy texture.  Long time I know only this Aama vadai and did not know about any other vadai as my grandma used to make this often not Urad Vada.  So I would say that  this is my favourite vadai 😋 Many people know this vadai as Aama vadai and some of them call as Paruppu Vadai.  In North it is known as Dal Vada.  I have added onion and garlic and for festival or poojas cooking usually prepared without onion and garlic.  It is very easy and simple to make and tastes yummy!!  I have used only Channa dal but other lentils like Toor dal , moong dal can be added too.  Try this protein rich vada and you will definitely love this yummy snack 😁

AAMA VADAI VIDEO

PARUPPU VADAI STEP BY STEP

INGREDIENTS:

Channa dal           - 1 Cup

Red chilli             - 5 to 6

Onion                   - 1/2 Cup chopped finely

Coriander leaves  - 1/4 Cup chopped finely

Garlic                   - 1/4 Cup chopped finely

Turmeric powder - 1/4 tsp

Asafoetida / Hing- 1/4 tsp

Salt                       - to taste

Oil                        - for frying

HOW TO MAKE:

Wash and soak channa dal for 2 to 3 hours.  In a mixie add red chillies and soaked channa dal along with little salt.  Before grinding take 2 to 3 tsp channa dal and keep aside.  

Make a coarse paste of it.  Do not grind smoothly.  Transfer the ground paste in a big bowl.  Break channa dal here and there which we kept aside.  Add them in the ground paste. 

Add chopped onion, coriander leaves, chopped garlic, turmeric powder, hing and add little more salt if needed.  Heat oil in a kadai and add 2 tsp of hot oil in the ground paste.  Mix them well to blend with all the masalas.  

Take little mixture in the hand and place it on the palm, and gently flatten it by using fingers as shown in the below picture.  

When the oil is hot enough, drop them one by one very carefully.  Do not over crowd them.  Flip it often and fry till turns crispy and golden brown.  

When it is ready remove from the hot oil and place on the paper towel to remove the excess oil.  Serve hot!

TIPS:

Grated coconut and fennel seeds can be added.  

The oil should be hot enough to fry them, when fry keep on medium flame to cook evenly.  High flame will cook fast but inside it may not cook well.

Adding turmeric powder is optional. 

Do not add water when mixing as onion contents water.

Adding hot oil gives crispy vada.