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Indulge in the authentic flavours of South India with the delectable accompaniment for Ramadan Special Palli Vaasal Nombu Kanji Masala Vada (Paruppu Vadai) Recipe. This flavorful recipe requires very little cooking time and can be whipped up in just a few minutes, making it a great accompaniment to your Palli Vaasal Nombu Kanji (Ramadan Special Masjid Style Rice Porridge) or as a tea-time snack.
To prepare this delicious Nombu Kanji Masala Vada Recipe (aka) Paruppu Vada Recipe or Parippu Vada Recipe, follow the step-by-step instructions and refer to the accompanying images that explain the process in detail.
If you tried this Paruppu Vada Recipe for Nombu Kanji. Please let me know in the comment section. I'm very excited to read your comments.
About - Nombu Kanji Masala Vada Recipe/Paruppu Vada Recipe for Nombu Kanji
Masala Vada, also known as paruppu vadai, aama vadai in Tamil, parippu vada in Malayalam or chana dal vada in English, is a savoury snack that originated in South India, specifically in Tamil Nadu and Andhra Pradesh. This popular snack is enjoyed for its crispy texture and flavourful, spiced interior.
The name "masala" refers to the blend of spices used to flavour the vada. The recipe for masala vada can vary depending on regional variations and personal preferences, but the spices commonly used include fennel seeds, small onions, mint leaves, coriander leaves, curry leaves, garlic, dry red chillies, asafoetida, and green chillies. To make masala vada, chana dal (split chickpeas) is soaked for a few hours and then ground with spices and herbs to create a coarse paste. The mixture is then shaped into small patties or balls and deep-fried until golden brown and crispy on the outside while remaining soft and fluffy on the inside.
Masala vada is usually enjoyed as a tea-time snack or as a part of festive meals, especially during Ramadan. During Ramadan, masala vada is typically served with Palli Vaasal Nombu Kanji – a savoury rice and lentil porridge that is consumed during the iftar time/breaking the fast. This flavourful combination has been a part of Tamil Muslim Ramadan Iftar delicacies for many years. In fact, the recipe for masala vada is my family recipe that has been passed down through generations and is made almost every day during Ramadan. Masala vada is also often served hot with chutneys like coconut chutney or tomato chutney, along with a cup of hot tea or coffee. It is a perfect snack for any time of the day and is loved by people of all ages. Whether you're craving something savoury or just want to indulge in a delicious snack, masala vada is definitely worth trying.
How to make Paruppu Vada Recipe for Nombu Kanji?
Indulge in the authentic flavours of South India with the delectable accompaniment for Ramadan Special Palli Vaasal Nombu Kanji Masala Vada (Paruppu Vadai) Recipe. This flavorful recipe requires very little cooking time and can be whipped up in just a few minutes, making it a great accompaniment to your Palli Vaasal Nombu Kanji (Ramadan Special Masjid Style Rice Porridge) or as a tea-time snack.
Cuisine - Tamil Muslim Cuisine
Serving - 25
Timing - 2 hours + 30 to 45 minutes
Ingredients for Masala Vada Recipe
Chana Dal - 1 cup
Fennel Seeds - 1 tablespoon
Dry Red Chilli - 8
Garlic - 4
Garlic (crushed with skin) - 6
Small Onion - 15
Green Chilli - 2
Curry Leaves - 3 sprigs
Coriander Leaves - 1 tight hand full / 1/4 tight cup
Mint Leaves - 1 tight hand full / 1/4 tight cup
Salt - as needed
Asafoetida - 1/2 teaspoon
Water - 3 cups + 2-3 tablespoons
Oil - for frying
Instructions
1. Gather all the ingredients required to make the Masala Vada recipe.
2. Wash the chana dal with 3-4 exchanges of water.
3. Take a deep bowl and add the chana dal with 3 cups of water.
4. Set it aside and soak it for 2 hours.
5. Peel and roughly chop the onions, chop the green chillies, mint, coriander leaves, and curry leaves, and crush the garlic with the skin. Keep them aside.
6. After 2 hours, drain all the water from the chana dal.
7. Take a handful of chana dal and set it aside.
8. In a mixer grinder, add the dry red chillies, fennel seeds, and garlic with some chana dal.
9. Pulse for 3-4 times.
10. Add the remaining chana dal and grind it to a coarse texture. If needed, sprinkle some water in between grinding.
11. Transfer it to a deep bowl and add chopped onion, green chilli, chana dal, salt, asafoetida, mint, coriander, curry leaves, and crushed garlic.
12. Mix all the ingredients well.
13. Take an equal medium lemon-sized portion and roll it into balls. Repeat for the remaining masala and set them aside.
14. Heat oil in a kadai for deep frying over medium flame.
15. Wet both the hand palms with some water, place a masala vada and press it gently.
16. The centre portion of the vada should be bigger and the edges should be flat.
17. Carefully drop the masala vada into the oil and fry for 5-6 minutes.
18. Keep flipping the vada for even cooking.
19. Once the vada is fried to a golden brown and crispy, remove it from the pan.
20. Repeat steps 15-19 for the remaining portions.
21. Your crispy Masala Vadai Recipe is now ready to serve!
Masala Vada is a delicious snack that can be served as an accompaniment to Nombu Kanji or as a tea-time snack. It can also be served as a side dish with various rice varieties such as lemon rice, curd rice or tamarind rice. It is a traditional South Indian dish that is loved by people of all ages. So, next time you are looking for a tasty snack to munch on, try making Masala Vada at home.
Pictorial Instructions
1. Gather all the ingredients required to make the Masala Vada recipe.
2. Wash the chana dal with 3-4 exchanges of water.
3. Take a deep bowl and add the chana dal with 3 cups of water.
4. Set it aside and soak it for 2 hours.
5. Peel and roughly chop the onions, chop the green chillies, mint, coriander leaves, and curry leaves, and crush the garlic with the skin. Keep them aside.
6. After 2 hours, drain all the water from the chana dal.
7. Take a handful of chana dal and set it aside.
8. In a mixer grinder, add the dry red chillies, fennel seeds, and garlic with some chana dal.
9. Pulse for 3-4 times.
10. Add the remaining chana dal and grind it to a coarse texture. If needed, sprinkle some water in between grinding.
11. Transfer it to a deep bowl and add chopped onion, green chilli, chana dal, salt, asafoetida, mint, coriander, curry leaves, and crushed garlic.
12. Mix all the ingredients well.
13. Take an equal medium lemon-sized portion and roll it into balls. Repeat for the remaining masala and set them aside.
14. Heat oil in a kadai for deep frying over medium flame.
15. Wet both the hand palms with some water, place a masala vada and press it gently.
16. The centre portion of the vada should be bigger and the edges should be flat.
17. Carefully drop the masala vada into the oil and fry for 5-6 minutes.
18. Keep flipping the vada for even cooking.
19. Once the vada is fried to a golden brown and crispy, remove it from the pan.
20. Repeat steps 15-19 for the remaining portions.
21. Your crispy Masala Vadai Recipe is now ready to serve!
Masala Vada is a delicious snack that can be served as an accompaniment to Nombu Kanji or as a tea-time snack. It can also be served as a side dish with various rice varieties such as lemon rice, curd rice or tamarind rice. It is a traditional South Indian dish that is loved by people of all ages. So, next time you are looking for a tasty snack to munch on, try making Masala Vada at home.
If you have more questions about the Paruppu Vada Recipe for Nombu Kanji. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Instagram, Facebook, Pinterest and Twitter.
I hope the above recipe and the information benefit you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
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