Lemon squash

Aama Vadai (Parupu Vadai or Masal Vadai)

Aama Vadai We used to call Masal Vadai as Aama Vadai in our hometown. Not sure why it is called so ;Possibly because of the similarity in shape. As i had mentioned in my earlier post about my neighbor's mom, she shared an interesting trick to prepare crispier vadais. Want to know the trick?? Here you go!!!

aama vadai

Yields          : Around 15 Vadais


Channa Dal              - 1 cup (Kadalai Parupu)
Dry Red Chili          - 2
Big Onion                - 1 (small)
Green Chili              - 1
Fennel Seeds            - 1/2 tsp
Salt                           - As required
Mint Leaves             - few
Curry Leaves            - few
Oil                             - For frying


  • Soak Channa dal for about 45 minutes. Drain excess water after that. Place drained channa dal in a cloth. Let it sit idle for 10 minutes. This is done to remove excess water from dal. If the dal has less moisture, it will be very much crispy. This is the step which turns your vadais to crispy vadais.
  • Take a handful of  drained dal out in a bowl. Grind remaining dal coarsely along with Fennel seeds and Dry red chili. Add very little water if needed for grinding.
  • Chop Finely Big onion, Green Chili, Curry leaves and mint leaves.  Add it to the vadai batter. Add also salt and the dal which we have taken out earlier. Mix everything well.
  • Heat oil in a pan. Shape out the vadai with your palms and deep fry it in oil.
  • Drain excess out and enjoy your vadai hot!!!