Lentil fritters / Masal Vadai / Amai vadai / Kadalai Paruppu Vadai

Lentil fritters / Masal Vadai / Amai vadai / Kadalai Paruppu Vadai whatever name you call it, id doesn't matter. Popular and delicious food will be always called in different names in different regions.
This is the most popular street food in Tamil Nadu and best snack to have it with Tea. Bengal gram is rich in proteins and it is ideal for kiddos too..  It is freezing rain outside and masal vadai in this weather...hmmm.. makes me swim in the clouds.

Let's dive into the recipe now...

Lentil fritters / Masal Vadai / Amai vadai / Kadalai Paruppu Vadai

Ingredients
Bengal Gram / Kadalai Paruppu  - 1 Cup
Red, green chilies  - 2 each
Onion  - 1 medium size
Curry leaves  - 2 stalks
Ginger  - 1"
Garlic  - 4 cloves
Fennel seeds, cumin  - 1 tsp each
Salt to taste
Oil for Frying

Method:

Soak Bengal gram for about 60 min. Crispiness is completely depend on the soaking time. If we need soft and tender vadai's then we can prolong the soaking period, may be for about 2 hours.

Grind ginger, garlic, fennel seeds, cumin, red chili. and followed by soaked bengal gram and salt.

To the mixture add minced onions, curry leaves and green chilies. Make small balls out of the mixture and deep fry them in the oil till both the sides become golden in color..

Our crispier Masal vadais are ready...and now it is the time to have it with tea, sauce, chutney....It can be paired up with anything, as you like..

Print Recipe

Lentil fritters / Masal Vadai / Amai vadai / Kadalai Paruppu Vadai
Prep time : 10 min  /   Cooking time : 15 min  /  Yeild Serves 2

whatever name you call it, id doesn't matter. Popular and delicious food will be always called in different names in different regions.

Ingredients:
1 Cup of Bengal Gram / Kadalai Paruppu
2 each of Red, green chilies
1 medium size of Onion
2 stalks of Curry leaves
1" of Ginger
4 cloves of Garlic
1 tsp each of Fennel seeds, cumin
Salt to taste
Oil for Frying

Instructions for Lentil fritters / Masal Vadai / Amai vadai / Kadalai Paruppu Vadai
1. Soak Bengal gram for about 60 min. Crispiness is completely depend on the soaking time. If we need soft and tender vadai's then we can prolong the soaking period, may be for about 2 hours.

2. Grind ginger, garlic, fennel seeds, cumin, red chili. and followed by soaked bengal gram and salt.

3. To the mixture add minced onions, curry leaves and green chilies. Make small balls out of the mixture and deep fry them in the oil till both the sides becom golden in color..

4. Our crispier Masal vadais are ready...and now it is the time to have it with tea, sauce, chutney....It can be paired up with anything, as you like..




Source: "http://www.pepperbowl.com/2013/01/lentil-fritters-masal-vadai-amai-vadai.html"

Tips:
:: If the bengal gram/ kadalai paruppu soaked for longer than the prescribed time, then it may be consume more oil, while frying.
:: Fry the vadais/fritters in medium flame, these makes the vadais to cook completely..
:: For very crispier version, pat the vadai mixture into flat circles before frying them in oil..
:: In our home, we call them as amai vadai(may be it resembles tortoise shell shape pattern), to get this pattern, we need to keep the ball mixture in between the center of our palms and press them gently to get, elliptical shape, makes the amai vadai, crispier extremes and softer in center.