masalavadarecipe, a crispy and savory deep fried snacks recipe made from chanadal and spices. If you want the vadai more crispy means add soaked channa dal after grindingvadai batter and mix well
Channa DalParuppuVadai. Adding roasted channa dal/ pottukadalai helps to givecrispvadas. Make sure the dalisdrained of all the water and is ground into a coarse mix and not fine and smooth
called bele in Kannada and pappu, paripu or paruppuin Telugu and Tamil, daal. are numerous we have chanadal, uriddal, toor dal, moong dal, masoor dal to
Here is easy street style masalavadarecipe or paruppuvadairecipe, do try out. In few homes paruppuvada or dalvadais made on Diwali, so thought of sharingthismasalavadarecipe now
Just likeIdid three back-to-back hot drinks at the end of last month – Moroccan Mint Tea, Aaatta Ka Doodh and MasalaChai – I thought the next back-to-back would be the most appropriateif we include some tea time snacks
I very rarely make these ChanaDalVadais. Vadais/ LentilFritters, I make them once in a while, sinceit's a deep fried snack, and even then, I mostly make the Ulundu Vadai
He loves curries and dishes prepared with Dhals, least to mentionhis love for Paruppu Pradhaman. If there is a dish my husband would fall head over heels then itisthisChanaDalMasala
For MasalaVadai. Add the dalfritters/masalavada to it. As I started to prepare the recipeI just wanted to try deep fry the dalinstead of steaming, you see steaming the dal make itbit harder , so I planned to make a twist and friedit as dalfritters and made the recipe
Ulundhu vadaiis my husband's all timefavourite. I was wondering ,how we get crispyvadasin hotels. But when we prepare it ,it wont have itscrispnesstill we serve for guests
Immediately pour the masalain the dal and giveit a boil. Finally add the red chillipowder,turmericpowder,cumin powder( idin't add cumin powder in my dalcurry,it's totally optional) and giveit a stir
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