The ‘vada’ or ‘vadai’ (lentil fritters) is an inherent food in south Indian cuisine. The paruppu vada or masala vada is made from channa dal. Usually eaten during evening teatime, widely available in most tea stalls.
The paruppu vada and the medhu vada is also prepared during festival times and is also served along with other breakfast foods on special occasions like weddings, engagements, house warming etc.
My mother-in-law used to soak a small amount of raw rice along with the channa dal to give the vadas a crispiness on the outer side. Needless to say, I follow the same.
Chopped onions, chopped coriander, greens and other taste-enhancing ingredients can be added as per ones liking. Here I have skipped all these and prepared the traditional way (usually onions are not added when prepared during festivals as these are offered to the Gods before first).
The pictures for this recipe was taken during 2015 Diwali, writing the recipe kept getting postponed.