Masala Vada |Paruppu Vadai |Dal Vada

Masala Vada is a south-indian snack made during the monsoon seasons, festival times (but no onions) and also for guests. it’s eaten with coconut chutney and a staple breakfast menu along with idli sambar in the restaurants. Vadai goes well with curd rice too.

INGREDIENTS:

  • Chana Dal [Chick Peas] (split, 1/4 cup)
  • Toor Dal [Pigeon Peas] (split, 1/4 cup)
  • Onions (chopped, fine, 1/2 cup)
  • Coriander Leaves (as desired)
  • Curry Leaves (chopped, few)
  • Green chili (chopped, fine, 1)
  • Ginger (grated, 1 tsp)
  • Rice (raw, 1 tsp)
  • Oil (to deep fry)
  • Salt (to taste)
  • Red chilies (2)
Ingredients

Cook time: 45 minutes

Cuisine: South Indian

Category: Snack \ Tiffin

Yield: 12

Masala Vada recipe video

Method:

  • Wash and soak chick peas, pigeon peas and rice for 1 1/2 hours.
  • Soak red chilies along with the peas.
  • Strain the water and add the peas to a grinder bowl.
  • Save the water and add if required.
  • Grind to a coarse consistency.
  • Add chopped onions, green chili, grated ginger, salt, curry leaves and coriander leaves.
  • Mix all the ingredients.
  • Heat oil in a pan.
  • Make a small lemon sized balls with the batter.
  • Wet a plastic sheet and flatten the ball.
  • Gently lower the balls and fry on a medium flame.
  • Cook on both the sides.
  • Transfer the vadas on a paper towel to remove excess oil.
Rice, Pigeon,and Chick Peas
Wash and soak them in water for 1 1/2 hours.
Soak red chilies along with the peas.
Strain the water.
Transfer the ingredients to a grinder bowl.
Grind them to a coarse consistency.
Add chopped onions,coriander leaves, curry leaves, green chili, grated ginger and salt.
Use the saved water if needed to adjust the consistency.
Spread out a sheet of plastic wrap and dampen it.
Take a lemon-sized ball with the batter and flatten it.
Wet your fingers and take off the batter.
Gently lower vada into the hot oil.
Cook vada on both the sides.
Cook till the vadas turn crisp.
Transfer on to a paper towel.

Notes

  • Strain the water using a strainer and leave the soaked rice and peas for 10 minutes.
  • While grinding water should be added using a spoon .Water decides the crispness so add little by little and do not pour.
  • Plastic sheet helps vada to give a bulge at the center and thin on the sides.
  • Initially after dropping the vadas into oil allow them to cook for 5-6 minutes.This will prevent them from breaking.

Patani [Peas] Sundal

Pattani sundal is a south Indian snack made with dried white peas, spices and coconut. It’s a very popular snack during Navaratri and also on sandy beaches in south India.

Ingredients

  • Pattani [White Peas] (1/2 cup)
  • Mustard Seeds (1 tsp)
  • Coconut (pieces, small, 2 tbs)
  • Mango (raw, pieces, small, 2 tbs)
  • Hing [Asafoetida] (powder, a pinch)
  • Green Chilies (chopped, fine, 2)
  • Curry Leaves (chopped, fine, few)
  • Salt (to taste)
  • Oil (2 tsp)

Cook time: 25 minutes

Cuisine: South Indian

Category: Snack \ Tiffin

Serves: 2

Pattani [Peas] Sundal recipe video

Method:

  • Wash and Soak white dried peas in a thermal insulated pot with 1 cup of hot water.
  • Rest for 5-6 hours.
  • Pressure cook the soaked peas for 4-5 whistles. If required add 1/2 a cup of water before you cook.
  • Strain the water and set aside.
  • In a shallow skillet add oil and mustard seeds and wait for the seeds to splutter.
  • Add the chopped green chilies and add asafoetida powder.
  • Add salt to taste.
  • Add small pieces of coconut and raw mango.
  • Add curry leaves and mix well.

Step by step pictures of the recipe:

Soak the peas in hot water and rest for 5 hours.
Pressure cook by adding half a cup of water and cook for 5 whistles.
If it’s not cooked then cook again for 1-2 whistles.
Add oil and mustard seeds. Once seeds spluttered add the chopped green chilies and asafoetida powder.
Garnish with salt coconut and raw mango pieces.

Notes:

  • While cooking peas pressure cook for 4-5 whistles only. The chances of getting overcooked or under cooked are possible. If it’s under cooked pressure cook for 1-2 whistles more.

Paruppu Podi

Paruppu podi is a spicy condiment made with lentils, and spices usually served with rice. It’s an easy-to-make recipe, and the shelf life is 6 months to one year.

Ingredients:

  • Toor Dal [Pigeon Peas] (split, 1/2 cup)
  • Chana Dal [Chick Peas] (split, 1/8 cup)
  • Urad Dal [Black Gram] (whole, 1/8 cup)
  • Hing [Asafoetida] (cake, small, 2-3)
  • Pepper (1 tsp)
  • Salt (to taste)
  • Red chilies (5)
  • Oil (1/4 tsp)
Ingredients

Cook time: 20 minutes

Cuisine: South Indian

Category: Lunch \ Dinner

Yield: 150 grams

Paruppu Podi recipe video

METHOD:

  • Heat a shallow skillet to low and add 1/4 teaspoon of oil.
  • Add two to three small cakes of hing [asafoetida] and sautee till it doubles in size and crisps up.
  • Keep aside, and in the same skillet add toor dal [pigeon peas], red chilies, pepper.
  • Sautee for 10 minutes or till the dal [peas] changes its color.
  • Set aside and in the same skillet add urad dal [black gram] and sautee for 7-8 minutes or till the dal turns golden.
  • Set aside and add chana dal [chick peas].
  • Sautee chana dal [chick peas] for 7-8 minutes or till dal changes its color.
  • Allow all the sauteed ingredients to cool before grind them to a fine powder.
  • Add salt and mix well.

Step by step pictures of the recipe:

Sautee asafoetida till it and crisps up doubles in size.
Dry roast pigeon peas, red chilies and black pepper.
Dry roast black gram until golden.
Dry roast chick peas until the color changes.
Add salt and grind to a fine powder.

Notes:

  • Sautee constantly to avoid ingredients getting burnt.
  • Cool the ingredients well before grind.

Bread Upma Recipe

an easy to make spicy breakfast with a few ingredients. It can be made with white as well as brown bread. It tastes yummy definitely, if we make with white bread.


Ingredients
  • Bread(slices,4)
  • Onions (chopped, fine, 1 cup)
  • Green Chili (split, 1)
  • Red chili Powder (1/2 tsp)
  • Oil (3 tbs)
  • Ghee (1 tss)
  • Turmeric Powder(1/4 tsp)
  • Salt (to taste)
  • Curry Leaves(chopped, few)
  • Jeera [Cumin Seeds](1 tsp)

Prep time: 10 minutes

Cook time: 20 minutes

Cuisine: South Indian

Category: Tiffin \ Breakfast

Serves: 1

Bread upma video recipe

Method:

  • Cut the bread slices into small cubes.
  • Sprinkle with 2 tablespoons of water.
  • Heat a deep skillet to medium.
  • Add 3 tablespoons of oil and add a teaspoon of jeera.
  • Wait for the jeera to splutter.
  • Add the chopped onions, slit green chili, and salt.
  • Sautee for 5 minutes or till onions turn translucent.
  • Add 1/4 teaspoon of turmeric and 1/2 teaspoon of red chili powder.
  • Add some chopped curry leaves.
  • Add the bread cubes and sautee for few minutes or till the spices and bread pieces mix completely.
  • Add a teaspoon of ghee.
  • Cook till the bread pieces turn crisp.

Step by step pictures:

1. Add oil, jeera, chopped onions, slit green chili, and salt.

2. Sautee for 5 minutes or till onions turn translucent.

3. Add the bread cubes to the onion and spice mixture.

4. Cook till the bread pieces turn crisp.

Notes:

  • Sprinkle water only just before you start cooking.
  • Chopped tomatoes can also be added.