How to make Masala Paruppu Vadai -
Spicy crispy vadas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Bengal Gram, Split Pigeon Pea
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Masala Paruppu Vadai checkout Dal Kabab, Chana Puri, Ambe Dal, Masala Vadai . You can also find more Snacks and Starters recipes like Balsamic Garlic Grilled Mushroom Skewers-SK Khazan Chinese Bhel- Sk Khazana Aloo Bhalle - SK Khazana Mac and Cheese Bacon Mini Pots
Masala Paruppu Vadai Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 3.30-4 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Masala Paruppu Vadai Recipe
Split Bengal Gram 3 cups
Split Pigeon Pea 1 cup
Split black gram skinless (dhuli urad dal) 1 cup
Asafoetida 1/2 teaspoon
Green chillies roughly chopped 6
Whole dry red chillies 4
Onions finely chopped 3 medium
Ginger paste 3/4 teaspoon
Fresh coriander leaves finely chopped 2 tablespoons
Salt to taste
Baking powder 1/4 teaspoon
Oil to deep fry
Method
Step 1
Soak dals for three to four hours. Drain. Add asafoetida, green chillies and red chillies to the soaked dals and grind to a coarse paste. Mix in onions, ginger paste, coriander leaves, salt and baking powder. Mix well.
Step 2
Do not add any water to the batter. Take a spoonful of batter on clean polythene sheet and pat into vadai. Heat sufficient oil in a kadai and deep-fry the vadais on medium heat till golden and crisp. Remove and place onto an absorbent paper and serve hot.
Nutrition Info
Calories : 4080 Kcal
Carbohydrates : 630.3 gm
Protein : 221.6 gm
Fat : 75.2 gm
Other : Iron- 46.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
