Masal vadai / Paruppu vadai is the most famous snack & side dish in South Indian cuisine. In this recipe I specially added spinach, this can be substitute with any other greens. Masala vadai can be served with chutney like coconut, mint, coriander etc.,

Ingredients:

Onion – 1 no. (chopped finely)

Spinach – 1 cup (finely chopped)

Cilantro – ¼ cup (finely chopped)

Ginger – 2 tsp (finely chopped)

Green Chilies – 3 (chopped finely)

Hing / Asafoetita – ¼ tsp

Oil for frying

Salt to taste

To Grind;

Chickpea / Kadala Parupu – ½ cup

Sombu / anise seeds – 1 tsp

Garlic – 6 cloves

Jeera/ cumin – 1 tsp

Method:

• Soak the chickpea for at least 2 hours.

• Add soaked chickpea, garlic, anise seeds & jeera to the mixie jar & ground it coarsely.

• Now add green chilies, ginger, onion, salt, hing to the grounded mixture (dal mixture).

• Make equal size balls & keep aside. Simultaneously, heat the oil in kadai.

• Shape each ball to flat patties of medium thickness.

• Deep fry the patties until golden color by flipping both sides on medium flame, until done.

• Drain the excess oil using paper towel.

• Serve hot & enjoy it with tea/ coffee with coconut chutney..

Hints:

Remove moisture from spinach before using it.

Always cook the patties / vada in medium flame.

No need to add water while grinding.

For more crispiness, add rice flour.