To begin making the Aama Vadai (Masala Paruppu Vadai) Recipe, soak the channa dal in water for about an hour. Drain and keep aside. We will not be grinding this along with the other lentils.

Soak the rice, urad dal, toor dal for about one hour. Once soaked well, drain the water. and blend the soaked lentils along with red chillies, asafoetida powder and salt into a very coarse batter. Do not add any water to grind into a batter. You want the batter to be of thick shaping consistency.

Transfer the Masala Paruppu Vadai batter to a bowl, soaked channa dal, the chopped fennel seeds, chopped onions, curry leaves and coriander leaves. Stir to combine all the ingredients well.

Preheat the oil for deep frying. With the heat on low, shape the batter into 2 inch size patties and drop them gently into the hot oil. Add 3 to 4 patties at a time and deep fry them on low heat until it is browned and crisp.

Drain the Aama Vadai's from its oil. Place the Aama Vadai (Masala Paruppu Vadai) on a serving platter along with coconut chutney or green chutney.