Aama Vadai (Masala Paruppu Vadai) – Spiced Fried Lentil Fritters
Cuisine: Tamil Nadu
Course: Snack
Diet: Vegetarian
Aama Vadai, also known as Masala Paruppu Vadai, is a traditional snack beloved in Tamil Nadu and a festive favorite during Tamil New Year celebrations. These crispy, golden fritters, made from a mix of lentils and spiced with an aromatic blend of curry leaves, coriander, fennel seeds, and green chilies, are a street food staple in South India. The dish is deeply rooted in Tamil culinary traditions and has earned a special place in the hearts of people who appreciate savory, deep-fried delicacies. Enjoyed with coconut chutney or green chutney, Aama Vadai offers the perfect balance of flavor, texture, and spice. Whether you’re serving it at a celebration or craving a delicious, crispy snack, Aama Vadai is guaranteed to delight your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal Gram Dal) | 1/4 cup |
| Rice | 2 tablespoons |
| Arhar Dal (Split Toor Dal) | 1/4 cup |
| White Urad Dal (Whole) | 1/4 cup |
| Onion (finely chopped, optional) | 1 (medium-sized) |
| Dry Red Chillies | 4 whole |
| Asafoetida (Hing) | 1/4 teaspoon |
| Fennel Seeds (Saunf, coarsely pounded) | 1/2 teaspoon |
| Coriander Leaves (finely chopped) | 2 sprigs |
| Curry Leaves (finely chopped) | 2 sprigs |
| Salt | To taste |
| Oil | For deep frying |
Nutritional Information
(Approximate per serving:)
| Nutrient | Amount per serving |
|---|---|
| Calories | 110-130 kcal |
| Protein | 6-8 g |
| Carbohydrates | 20-22 g |
| Fat | 2-3 g |
| Fiber | 4-6 g |
| Sodium | Varies with salt usage |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Yield: 12-14 Vadai
Instructions
-
Soaking the Lentils and Rice:
- Begin by soaking the Chana Dal (Bengal Gram) in water for approximately one hour. After soaking, drain the water and set it aside, as this will be added later without grinding.
- Simultaneously, soak the Rice, Arhar Dal (Toor Dal), and White Urad Dal in water for about one hour. Once the soaking time is over, drain the water from these lentils and rice mixture.
-
Grinding the Batter:
- Add the soaked Rice, Toor Dal, and Urad Dal to a blender or food processor. Add Dry Red Chillies, Asafoetida (hing), and Salt to the blender as well.
- Grind this mixture into a coarse batter, making sure it retains a thick, shaping consistency. Avoid adding any water; the natural moisture from the soaked lentils should be enough to form the batter.
-
Combining the Ingredients:
- Transfer the ground batter into a large mixing bowl. Add the drained Chana Dal to the mixture, along with Fennel Seeds, Coriander Leaves, Curry Leaves, and finely chopped Onion (if using). Stir well to ensure that all the ingredients are evenly combined.
-
Shaping the Vadai:
- Heat oil in a deep frying pan or wok on low heat. While the oil is heating, take a small portion of the batter and shape it into a 2-inch round or oval patty. You can also flatten it slightly to create a more traditional shape.
- Carefully drop 3-4 patties at a time into the hot oil, ensuring they don’t stick together. Fry them on low heat to ensure they cook through evenly and get crispy. Fry until the vadais turn golden brown and crispy on both sides, about 5-6 minutes per batch. Avoid increasing the heat, as this will cook the outer layer quickly while leaving the inside uncooked.
-
Draining and Serving:
- Once the Aama Vadai is perfectly fried, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve the hot, crispy Aama Vadai with fresh coconut chutney or green chutney for a delightful snack experience.
Tips & Variations:
- Spice Level: Adjust the number of dry red chillies based on your preference for spice. You can also add finely chopped green chilies for an extra kick.
- Lentil Variations: You can experiment by using different combinations of lentils, though Chana Dal is essential for its texture and binding properties.
- Onion: While onions are optional in this recipe, they add a mild sweetness and additional flavor. If you prefer a more traditional taste, you can skip them.
- Consistency: The batter should be coarse and thick. It’s important not to grind it into a smooth paste as the texture of the vadai relies on the lentil’s grainy consistency.
- Crispiness: For extra crispy vadai, make sure the oil is at the right temperature—hot enough for frying but not smoking. Fry on a lower heat to ensure the fritters cook thoroughly.
Serving Suggestions:
Aama Vadai pairs wonderfully with a variety of chutneys, including:
- Coconut Chutney: A classic accompaniment made with grated coconut, green chilies, and a bit of tamarind for tanginess.
- Green Chutney: A zesty chutney made from fresh coriander, mint leaves, ginger, and green chilies for a burst of flavor.
For a complete South Indian snack experience, serve Aama Vadai alongside a warm cup of Filter Coffee or Tamarind Rice (Puliyodarai).
Aama Vadai or Masala Paruppu Vadai is a dish that brings the flavors and textures of traditional South Indian snacks right into your kitchen. Whether you’re celebrating a festival or simply craving a crunchy, spicy snack, this recipe is sure to please. The aromatic spices, lentils, and crispy texture make Aama Vadai a perfect choice for any occasion.
