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.
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
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
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
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
Find it online : https://www.kannammacooks.com/masal-vadai-recipe-moonu-paruppu-masal-vadai-recipe/
Recipe for easy and healthy boiled peanut chaat. Boiled peanut / groundnut salad made Indian style. Recipe with step by step pictures.
How many of you know that peanuts are also called as மல்லாட்டை (Mallattai) in some parts of Tamilnadu. Originally it was called as மணிலா கொட்டை (manila kottai) as peanuts came to India through Manila. Manila kottai-மணிலா கொட்டை became mallattai-மல்லாட்டை later on!!
This is a very simple chaat / salad made with boiled peanuts, raw veggies and spices. Boiled peanuts can be very filling and makes for a fantastic evening snack that can keep you going for a long time. I also make this peanut salad / chaat as “touchings” when we have friends over. What’s “touchings” without peanuts on the menu right! This dish comes together in no time. I like to serve it chilled. Just before serving, top it with a generous amount of sev for the crunch. If you want to keep it super healthy, you may omit the sev / bhujia. It still tastes great.
Here is how to do Boiled peanut chaat. Pressure cooker method: Boil the peanuts in a pressure cooker with lots of water and salt for 3 whistles. Remove from heat and wait for the pressure to settle. Pan Method: Boil the peanuts in lots of water and salt for 20 minutes. Remove from heat.
Drain the boiled peanuts and set aside. Discard the water.
Take a big bowl and add in the rest of the ingredients. Make sure to cut the veggies fine. Alternatively you can also shred / grate the veggies and add. Note: If you do not have a specific veggie at home, its ok. You can omit it. This is a very refrigerator friendly recipe (add whatever you have from your refrigerator.) Also go easy on the salt as chaat masala and Bhujia / sev is heavily salted already.
Add in the drained peanuts.
Add in quarter cup of sev / bhujia.
Mix all the ingredients well. Check for salt and add more salt if necessary. If you are going to serve the chaat later on, omit the bhujia and add it just before serving so the sev / bhujia can stay crisp. I like to chill the chaat for atleast an hour before serving. I like to use Aloo bhujia for this chaat. Plain sev also works really well.
Serve the chaat with a generous topping of sev / bhujia.
For boiling peanuts 1 cup raw peanuts 1/2 teaspoon salt 3 cups water Other Ingredients 2 cucumber, finely chopped 1/4 cup pomegranate 1 tomato, deseeded and finely chopped 1/4 cup finely chopped onion 2 green chillies, finely chopped 1/4 cup , finely chopped coriander leaves 2 tablespoon , grated raw mango 1 teaspoon red chilli powder 1 teaspoon chaat masala powder 1/2 teaspoon salt 1 teaspoon sugar Juice of a small lime / lemon 1 cup Bhujia / sev to serve (see notes)
Optional Ingredients 1 boiled potato, cubed 1/4 cup grated carrots 2 tablespoon grated beetroot
Boil the peanuts in a pressure cooker with lots of water and salt for 3 whistles. Remove from heat and wait for the pressure to settle. Alternatively, if not using the pressure cooker, then boil the peanuts in lots of water and salt for 20 minutes. Remove from heat.
Drain the boiled peanuts and set aside. Discard the water.
Take a big bowl and add in the rest of the ingredients. Make sure to cut the veggies fine. Alternatively you can also shred / grate the veggies and add.
Add in the drained peanuts.
Add in quarter cup of sev / bhujia.
Mix all the ingredients well. Check for salt and add more salt if necessary. If you are going to serve the chaat later on, omit the bhujia and add it just before serving so the sev / bhujia can stay crisp. I like to chill the chaat for atleast an hour before serving. I like to use Aloo bhujia for this chaat. Plain sev also works really well.
Serve the chaat with a generous topping of sev / bhujia.
Notes
Mix in quarter cup of bhujia in the chaat and use the rest of the bhujia to top the chaat plates while serving.
If you do not have a specific veggie at home, its ok. You can omit it. This is a very refrigerator friendly recipe (add whatever you have from your refrigerator.) Also go easy on the salt as chaat masala and Bhujia / sev is heavily salted already.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
