Thursday, June 27, 2013

Paruppu Vada Recipe | Masala Vadai

During my schooldays, my grandfather used to get parippu vada from the nearby tea shop in my hometown. My cousins and I enjoy our evening tea with these vadaiThey generally sell paruppu vadai with a thick coconut chutney which is delicious. So during weekends whenever we are at home, we try to have our evening tea with these crispy paruppu vadai.

Kadalai Paruppu (Chana Dhal/Bengal gram) - 1 cup
Onion - 1
Green Chilli - 1  
Rice flour -1 tbsp
Rava (Semolina/Sooji) - 1 tsp(Optional)
Fennel seeds (sombu) - 1 tsp
Cumin seeds (Jeera) - 1 tsp
Ginger - 1/2 inch piece chopped finely
Garlic - 3 cloves chopped finely
Asafoetida - a pinch
Curry leaves - few chopped finely
Coriander leaves - few chopped finely
1. Soak the Chana dhal for 2 to 3 hours. Then drain the water completely. Grind it with fennel and cumin seeds to a coarse paste.
2. Mix the chopped onions, garlic, ginger, green chilies, curry leaves, coriander leaves to the ground mixture. Add rava and rice flour also. Mix everything together till it is well combined. Sprinkle asafoetida and give a quick mix. 
3. Make it into small lemon sized equal balls and flatten it into the circle 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 in tissue paper.
Serve hot Paruppu vadai when it's crispy and crunchy. It goes well with Sambar or coconut chutney.
Points to remember:
  • You can grind the gingergarlicgreen chilli as well instead of chopping and mixing.
  • Reserve some dhal for mixing without grinding.
Warm Regards,
Happy's Cook - Divya

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