Paruppu Vadai | How to make Paruppu Vadai at home | Festival Special Recipe | Stepwise Pictures | Glutenfree and Vegan Recipe

Hi Supermoms,

'Paruppu Vadai ' means 'Dal vada' is protein rich Vadai and is made especially on festival days in Tamilnadu. Soaked lentils are ground coarsely, spiced and deep friedto make these vadai. During festival days, onion and garlic is avoided. But if you are trying this vadai on any other day, you can add chopped onion, garlic and ginger to the recipe. 
 It is easy to make and tasty too. I make these vadai on Bhogi (a day before Pongal). 
You can make these vadai even as evening tea time snack . 

Recipe courtesy : My mom

Just a few pointers:

a. For crispy vadas you should not soak the dals more hours. 

b. While grinding the dal, use very little water.

c. Grînd the vada batter coarsely. 

d. Make the vadas slimmer and thinner. This is sure to ensure crispness.

e. Keep 2 teaspoons of channa dal aside  and add it to the ground batter to give the vada it's authentic texture and crispiness.

Paruppu Vadai :

Preparation time : 1 hour

Cooking time : 20 minutes

Serves : 4

1 cup = 250 ml cup

Special Equipment / Vessel : iron wok, ladle, aluminium foil or banana leaf or zip lock cover

Ingredients : 

1 cup channa dal

1/4 cup Tuvar dal/arhar dal/pigeon peas

5 dry red chillies

10-15 curry leaves (tear roughly )

A pinch of Asafoetida

Salt to taste

Oil for frying

Method:

1. Soak the dals for an hour, drain water and grind it along with other ingredients to a coarse batter.

2. Grease foil/banana leaf with oil.

3. Heat oil in the wok.

4. Shape vadais and  fry them till golden brown.

Your delicious vada/vadai is ready !

Easy ,is'nt it?

HAPPY BHOGI and HAPPY COOKING!

With love,

Masterchefmom