Topic started by Seema Nair (@ dialup-63.208.167.81.dial1.washington2.level3.net) on Sat Nov 17 16:17:09 .
All times in EST +10:30 for IST.

can anyone tell me recipe of masala vada?

Responses:

• From: Gaya3 (@ 1cust252.tnt1.mercerville.nj.da.uu.net) on: Sat Nov 17 20:52:56
  
  hi Seema,
  
  Masala vadai, is that easy.
  Take kadalai paruppu - (say ,1 cup)
  wash and soak it in the water for about 2 hrs, then grind it coarsely (the roughness). then take chopped onions, chopped garlic, chopped green chillies, curry leaves, chopped coriander leaves,little sombu, salt accoding to the taste and add all these into the grinded stuff. when all these r mixed well, taste it whether u need some more salt and add accordingly,only after this , add one teaspoon of rice flour.
  
  Now, u may ask, y ? i m adding the rice flour now.......its b'coz , if at all u have added more salt, the rice flour will adjust it.
  then, when the oil is hot, place a glass of water, but slightly away from the flame......apply the water, in ur hand, and place the stuff, and make it as a vada , and fry it !!!!! thats it.
  
  Rice flour is for the crispness, and u can add either garlic, or ginger......and the quantity of the things r all upto u..
  
  Enjoy !!!!!
  Take care,
  Gaya3.
  
  
• From: Seema Nair (@ dialup-64.157.54.242.dial1.washington1.level3.net) on: Sat Nov 17 22:16:15
  
  Thank You Gayathri.I have one more doubt.What is sombu?
  
  
• From: Kavi (@ ac9d9e93.ipt.aol.com) on: Sun Nov 18 02:49:49
  
  Hi Seema,
  
  Sombu is "perunseeragam". "Aniseed" in english. This vadai is usually made in Pattani parupu instead of kadalai parupu. We can get this pattani parupu(Split peas) in american stores(no need to go to indian stores.
  
  
• From: Kavi (@ ac9d9e93.ipt.aol.com) on: Sun Nov 18 02:50:47
  
  Gaya3
  Have you tried that cake? How was that?
  
  Kavi.
  
  
• From: Gaya3 (@ 1cust183.tnt1.mercerville.nj.da.uu.net) on: Sun Nov 18 08:32:22
  
  Hello Seema,
  
  We always used to try it with Kadalai paruppu.......And thats what i told u.....so, i have no idea that people make masala vadai in some other paruppu like what kavitha told.......anyway, which ever comforts u , u try that......and sombu means ,"aniseed".......thats it...and let me how it came out........
  
  Good luck.....
  Take care, buddy,
  Gaya3.
  
  
• From: Gaya3 (@ 1cust239.tnt2.mercerville.nj.da.uu.net) on: Sun Nov 18 17:25:24
  
  hi Kavi,
  
  sorry , my friend........i dont have time......when ever possible i will try and let u know....bye.
  Take care.
  Gaya3.
  
  
• From: sushma (@ ) on: Fri Mar 8 09:34:53
  
  please tell me how to make parupu vada.
  
  
• From: Bhargavi (@ 1cust26.tnt1.bloomington.il.da.uu.net) on: Fri Mar 8 10:33:21
  
  Paruppu vada:
  tuvar dal 1/2cup
  channa dal 1/2 cup
  udad dal 3/4 cup
  moong dal 1/4 cup
  mix & soak for 45mins.
  grind with minimum amount of water along with green chillies ,hing ,chilli powder 1/2 tsp& salt.
  remember the paste should be coarse & thick,
  now thinly chop onions,corriander leaves,curry leaves,(garlic *optional) ,
  mix evrything in the paste,make small lemon sized shapes & deep fry in oil till golden brown.
  
  
• From: =(:-)= (@ on-tor-blr-a58-01-1121.look.ca) on: Fri Apr 26 00:07:52
  
  Masala Vadai;
  Ran into problems. After frying for one half of one minute,vadas broke into million pieces. I need to add a binder. What it could be.?
  
  
• From: Hemant (@ dialpool-210-214-123-201.maa.sify.net) on: Fri Apr 26 03:27:29
  
  Hello My unknown friend,
  First tell me which recipe you followed.If I know which, I will tell you why and then tell you How to make Masala Vada which will not break in \to million pieces.
  Just for intitial repair job, grind atleast one dhall (ultham/urad or Channa dhall) nicely or make paste of half of the soaked dhall mix and make a coarse paste of other half.You will not have to face any disaster.Take my word for it.
  
  
• From: ravee (@ 1cust147.tnt28.chi15.da.uu.net) on: Mon Apr 21 17:54:48
  
  Is Tur dal or Chana dal what dal is used in Parippu vada?
  
  
• From: CI (@ naslabt1.nas.edu) on: Mon Apr 21 18:56:13 EDT 2003
  
  Ravee,
  it is Chana dal that is used in Parippu vada.
  
  Bye,
  CI
  
  
• From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net) on: Tue Apr 22 03:41:57 EDT 2003
  
  I read in a book that while grinding for vada, we have to keep the full dhal(a laddleful) separately and after grinding, can mix them with it, so that it will give better taste. Also, u may add rava for crispiness.
  
  bye
  
  

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