Moonu X Vip

[Juan Navarro]

Thisrecipe 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.

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.

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