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.,
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
Chickpea / Kadala Parupu – ½ cup
Sombu / anise seeds – 1 tsp
Garlic – 6 cloves
Jeera/ cumin – 1 tsp
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..
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.