Paruppu vadai recipe
Paruppu vadai or dal vada, made with chana dal and a little urad dal. A crisp, flavourful treat inspite the fact it has no masala or garlic.
Servings: 15 vadai
Ingredients
- ½ cup Chana dal
- 1 tbsp Urad dal
- 1 Onion optional
- 4 Red chilli
- 2 tbsp Finely chopped carrot
- 1 sprig Curry leaves
- 1 tsp Cumin seeds
- ⅛ tsp Asafoetida
- Salt as needed
Instructions
- First soak chana dal and urad dal for 3 hours.
- Grind red chilli and salt coarsely, before adding soaked dal.
- Next add the soaked dal, completely drained from water. Grind coarsely. No excess water needed.
- Transfer to a mixing bowl. Add chopped onion, carrot, curry leaves, asafoetida, cumin seeds. Mix well.
- Water your hands, take small lemon sized balls. Flatten over your palm.
- Heat oil in kadai until hot and drop the shaped vada in oil.
- You can fry 4-5 at a time depending on the size and oil level.
- Cook in medium flame until golden. Flip in between so that both sides are evenly golden and crisp.
- Repeat to finish.Drain over paper towels.
Video
Notes
- If dals are not soaked properly, the vada will hard crisp. To avoid this, grind smoother.
- Urad dal prevents the vada being too dry and hard crisp.
- While grinding, do not grind continuously. Stop and wipe the sides so that not too many dals are seen whole without getting ground. Few unground dals fine.
- It takes very less time to grind.
- You can skip onion or add few shallots. You can add cabbage, peas,coriander too. But this is a simple recipe that I don’t want to change.
- Cooking in medium heat for long time makes the vada crisp. But while dropping the vada in oil, it should be hot.
- My MIL adds chopped coconut when she skips onion.