Thursday, April 19, 2012


Vada is a must on all feasts / festivals of South India. Paruppu vada is easier to make. I think that's why it is more common and popular than 'ulundu vada'.
If you are making paruppu vada simply for a snack, you can add sliced onions to the ground dal and make yummy 'masala vada'. (Onions are strictly a 'no no' on festivals).

Makes 12 - 15 vadas

Chana dal – 1 glass
Tuvar dal – 2 tbsp
Urad dal – 2 tbsp
Moongdal (yellow) – 2 tbsp
Whole red chillies – 2-3
Green chilli – 1
Asafetida– ¼ tsp
Salt to taste
Curry leaves – 10
Oil for frying

Soak chana dal, tuvar dal and urad dal together for about 45 minutes. Soak the moong dal separately for the same time.
Wash and grind coarsely the dal mixture along with red and green chillies.
Wash the moong dal, drain the water and add the soaked dal to the ground dal.
Add asafetida, salt and curry leaves and mix well.
Heat oil in a kadhai.
Make vadas and fry them on medium heat till crisp and brown.
Serve hot with chutney / sambar.


Add 6 vadas in a bowl of hot Tomato Rasam so that the vadas are fully soaked.
Serve after 2 hours.


My mom used to make this and it tastes pretty good - this is basically paruppu vada in curd. All of us have eaten 'Dahi vada' ('Thayir vada) made out of urad vada. Try this one too if you are making a 'bucketful' of vadas!

Paruppu vada - 6
Curd - 1 cup
Salt to taste
Mustard seeds - 1/2 tsp
Curry leaves - 4
Asafetida - a pinch

Whisk the curd with a little water so that it is not very thick.
Add salt and mix well.
Add the vadas to it and set aside for 3-4 hours.
Heat oil in a small pan, add mustard seeds, asafetida and curry leaves and when they splutter, add it to the thayir vadas.
Don't expect these to be as soft as the 'dahi-vadas' you've eaten - these are tasty too.


After grinding the dals and adding all the ingredients mentioned for 'paruppu vada' above, add one fairly big onion - sliced thinly and mix well.
Heat oil in a kadhai and make tasty and spicy masala vada.

© Copyright 2011. Brinda Balasubramonian.

No comments:

Post a Comment