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Masal Vada

Also known as pappu vada or paruppu vadai. This is an usual evening snack in many of the houses in Bangalore. Few make it at home where as few buy it from their favourite push cart shops.I leant to make this when I visited one of my friend for pot luck in their house.

Ingredients :

  • Channa Dhal : 100 gms
  • Green Chillies : 3 Nos.
  • Cinnamons : 1 inch
  • Cumin Seeds : 1 tea spn
  • Curry leaves : 2 stings
  • Onions : 3 Nos.
  • Coriander leaves : 4 strings
  • Dill Leaves : 1 bunch (pic attached)
  • Salt
Method of preparation :  
  • Soak Channa Dhal for about 4 hrs. 
  • Grind it coarsely adding cinnamons and do not add any water. Take this into a bowl and add finely chopped onions, green chillies, curry leaves, coriander leaves, dill leaves (all finely chopped), salt, cumin seeds and mix well. 
  • Now wet your hand a little and make small rounds. 
  • Heat oil in a pan, press the rounds and drop them into the oil, fry them both the sides. 
  • Remove when it turns golden brown. Crispy vadas are ready.
Serve hot. Dill leaves gives an exceptionally great taste for the vada.
Did you know this ! Dill is a good source of Calcium which is good for our bones and also rich in Fiber

Pic : Dill Leaves

When the vada is made, the circumference of the vada shd not be even, that shows a properly made vada mixture, which happens only when the dhal is ground coarsely.
If you feel that the ground mixture is watery then add a little basen flour to it.

In Chennai I have seen this vada being made round in shape. You might want to try it that way too.

I am sending this recipe to Herb mania - Dill hosted by theyumblog which was started by Ammulu's kitchen


Roo said... October 31, 2008 at 10:08 AM  
This comment has been removed by a blog administrator.
ramanujan melkote krishna said... November 1, 2008 at 6:07 AM  

Hey Roo nice one....Dill leaves will add more taste, also Dill leaves are good for health.

Would like to add few more, while soaking "Kadle bele" in water, add few channa, groundnuts ( less quantity) then grind..will add to teh taste and also will be crisp.....

Without Onion, the same is called as " Ambode " :-)

Roo give me permissions to post, will post nice Iyengar Recipies :-)

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