Paruppu vadai
Paruppu Vadai
Mixed dal paruppu Vadai
Paruppu Vadai / ama vadai
Delicious paruppu vadai / lentil fritters, /dal vadas for teatime or as a neivediyam for festivals .
We do not add any onions , garlic or overpowering masalas if prepared for festivals and as offering for neivediyam .
To prepare a masal vadai as it is known here in Tamil Nadu, add plenty of finely chopped onions, curry leaves, coriander leaves, spinach leaves, or dill leaves , also add some fennel to the coarse batter and prepare the small patties with hand and deep fry I have used some black udad dal also , which you can skip or use the split udad dal . There are several ways to make this vadai, we can skip all other llentils and prepare with just chana dal and some rice for a super crispy vadai .
Ingredients
1 cup chana dal
1/4 cup toor dal
3 tbsp udad dal
2 tbsp rice
4 tbsp chana dal to be washed and soaked seperately.
few red chillies
curry leaves
asafoetida powder
salt
oil to deep fry
Method
Wash and soak the dals and rice togther for 3 hours, also add few red chillies to the soaked dal, to help grind better .
Also soak 4 tbsp chana dal seperately to be added to batter later .
ASfter 3 hours, drain the water and grind the dals and rice with red chillies, ginger, salt, asafoetida powder , add some curry leaves. Grind to a coarse paste and without adding too much water, just use tbsp of water at a time to grind coarsely , only then will the vadais turn out crispy and crunchy .
remove the batter to a bowl, add few curry leaves, add the soaked chana dal and mix well.
keep oil to heat for frying in a pan .
wet your fingers, take a small ball of batter, shape into small round thick patty and drop into hot oil , lower the heat now , and fry all the patties without adding too many in the pan, flip and cook both siides till thy look crisp and brownish .
drain and keep on a colander or on kitchen towel .
Enjoy crispy crunchy paruppu vadai with tea .
Paruppu vadai, neer mor , panagam for neivediyam on Sri Ramanavami
Paruppu vadai
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