What is the difference between a Paruppu Vadai & a Masal Vadai?  I have always thought that both were the same.  But my premonition changed in my later years.  It was my husband who cleared my doubts, but he wasn't sure about the difference in the ingredients added into a Paruppu Vadai or a Masal Vadai. But I have always wondered when a wonderful aroma unique to Vadais emanate from the street side Tea Kadais.  Tea Kadais(stalls) have some secret ingredient or a trick which literally makes Vadais aromatic, crisp & tasty.

    Long forgotten and left alone with the so-called Tea Kadai Oosi Pona(stale) Vadais & the Kaakka(Crow) Story popularized by Actor-comedian Vivek.  I never ever gave a second thought towards this recipe.  But when I saw a video of Masal Vadai recipe by Mrs.Revathy Shanmugam, I immediately got into action.  And revelations of the ingredients what makes it unique and out of the box idea of the addition of spices like Cinnamon, Fennel Seeds and herbs like Mint & Coriander impressed me to the core. And I knew even before making it that it's going to be as good as a Tea Kadai Masal Vadai.  And it proved damn true to the lore.

    What's special about this recipe from Revathy Shanmugam is, it is down to earth as the person herself.  And the catchy explanations she gives about buying a Vadai or two from the roadside Tea Kadai, to eat it as a side dish for a packed lunch and the smell of Masal Vadais emanating from the tea shop made me feel too close to my heart & thoughts. Along with her simple tricks to get Vadais crispy also helped me get perfect Tea Kadai Masal Vadais.  Now, I don't have to wait to be in CBE, to get a good bite of Tea Kadai Masal Vadai.

     Vadais are commonly prepared with a variety of Lentils.  Paruppu Vadai as its name mentions is made with Bengal Gram Dhal and a small mixture of other Dhals  What makes Masal Vadai unique from Paruppu Vadai is the addition of aromatic spices & herbs in it. Some recipes even call for using Peas Paruppu(Yellow Split Peas) instead of Bengal Gram Dhal while making Masal Vadai. It is commonly seasoned with Onions, Green Chillies & deep-fried until crisp.  Masal Vadai mark its popularity due to their mild flavour from the lentils, with an extra note of spices & herbs and its excellent crispy texture. Masal Vadai goes well with Coconut Chutney. 

    It is one default street side snack sold in most of the roadside Tea Stalls, eateries & restaurants in South India & we can see a number of Mamak Shops & Indian Curry Houses in Malaysia & Singapore selling these Vadais.  Masal Vadai serves best as a Tea Time Snack, hot & crispy Masal Vadai with a hot cup of Coffee/Tea is one best thing on a rainy day. Or simply serve it as a side dish for Lunch- one best combination to go along with Rice & Sambar/Rasam/Curd. Masal Vadai serves best to be served as one dish in an elaborate Vazhaiyilai Virundhu.

For more VADAI RECIPES, Click here...

Cuisine - South Indian

Recipe Type - Snacks
Spice Level  - Low- Medium
Difficulty - Easy
Yields - 20 -25 Masal Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 1-11/2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE TEA KADAI MASAL VADAI

TEA KADAI MASAL VADAI

 

INGREDIENTS :

Bengal Gram Dhal - 1 Cup
Dry Red Chillies - 2 Nos.

Cinnamon - 1 cm Piece
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch

Onions - 2 Nos.
Garlic - 2-3 Cloves
Green Chillies -2 Nos.
Curry Leaves - 1 Sprig
Coriander Leaves - Few

Mint Leaves - Few
Salt - To Taste
Oil - For Deep Frying

 

METHOD:

• Wash and Soak Bengal Gram Dhal for 1-11/2 Hours.
• Drain the after 11/2 hours and leave the dhal in colander for a few minutes to drain well.
• Remove a handful of soaked Bengal Gram Dhal & keep is aside. 
• Then grind it along with Dry Chillies, Cinnamon, Fennel Seeds and Asafoetida.
• Grind it into a coarse mixture.
• Add a few teaspoons of water, if needed(while grinding).
• Crush the Garlic pods with skin on & leave it aside.
  
• To the ground mixture, add finely chopped Onions, Green Chillies, Curry Leaves & crushed Garlic Pods.
• Add finely chopped Mint Leaves and Coriander Leaves.
• Now add the soaked Bengal Gram Dhal(left aside) along with salt and mix well.
  
• Heat oil in a pan.
• Let the oil smoke off and then reduce the flame to medium-low.
  
• Take lemon sized Masal Vadai mix and flatten them with your hands.
• Drop the shaped Masal Vadai mix into the hot oil and deep-fry them on a medium-low flame until they turn into golden brown colour.
• Drain the Masal Vadai on paper towels.
• Serve Masal Vadai hot with Coconut Chutney or any other chutney of your choice.
• Masal Vadai goes well along with hot-hot Coffee or Tea. 

 

TEA KADAI MASAL VADAI

NOTES:

• Adding spices like Cinnamon & Fennel Seeds and herbs like Mint & Coriander leaves gives a wonderful aroma, flavour & taste unique to this Masal Vadai.
• Adjust the amount of Spices to suit your spice level & preference.
• Shallots adds an extra note taste to this Masal Vadai.  Can substitute Onions with Shallots.
  
• Soak the Dhal for not more than 11/2 hours.
• Soaking for a long time will make the Vadais absorb a lot of oil.
• Drain the dhal and grind them into a coarse mixture, to yield crispy texture.
• Deep fry the Masal Vadais on a medium-low flame until it turns into light golden brown in colour.
• Deep frying on a medium flame also helps you get crispy Masal Vadais.