Happy's Cook

Thursday, June 27, 2013

Paruppu Vadai Recipe | Masala Vadai | Parippu Vada | Dal Vadai

During my school days, my grandfather used to get parippu vada from the nearby tea shop in my hometown. My cousins and I enjoy our evening tea with this vadaiThey generally sell paruppu vadai with delicious thick coconut chutney. From those days, I am addicted to parippu vada. Paruppu vadai with coffee or tea on a rainy evening is pure bliss.
Ingredients: 
To grind coarsely: 
Kadalai Paruppu (Chana Dhal) - 1/2 cup
Fennel seeds (sombu) - 1 tsp 
Dry Red Chilli - 2 
To chop finely: 
Onion - 1
Green Chilli - 1  
Ginger - 1/2 inch piece 
Garlic - 3 cloves 
Curry leaves - few 
Coriander leaves - few
Other ingredients: 
Asafoetida - a pinch 
Salt - as required
Method:
1. Soak the Chana dhal for 2 to 3 hours. Then drain the water completely. Reserve a tablespoon of the soaked dal(to add it at the end). Then grind the remaining dal with fennel seeds, dry red chilli to a coarse paste. (I always add dry red chilli, but I skipped it while taking the photo as I was planning to give it to my baby)
2. Chop the onion, ginger, garlic, green chillies, curry leaves and coriander leaves finely. Add it to the ground mixture. Along with this add the reserved dal. Mix everything together till it is well combined. Add asafoetida, required salt and give a quick mix. 
3. Make it into small lemon sized balls and flatten it in your palm. Keep it aside on a plate for frying.
4. Meantime heat the oil. Once it is hot enough, drop the vadai one by one. Fry till it is golden brown. Flip the other side and cook.  Drain the vadai on a kitchen towel.
Serve hot Paruppu vadai when it's crispy and crunchy. It goes well with Sambar or coconut chutney.
Points to remember:

  • Along with the fennel seeds, you can also add cumin seeds for digestion.
  • The dough should be coarsely ground for a nice crunchy texture and fry it in medium flame.
  • Adjust the spiciness as per your preference. You can replace the green chilli with dry red chilli as well.
  • Instead of chopping, you can grind the gingergarlic and green chilli along with the dal.
  • In my hometown, we usually make this with vadai paruppu. Since I am not able to source it now, I am using Kadalai Paruppu these days.
Warm Regards,
Happy's Cook - Divya

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