One of the popular snacks in the south Indian cuisine is Paruppu Vadai. In a rainy day, it goes well with a hot cup of tea or coffee to give the feel good mood. Paruppu Vadai goes well with a Coconut Chutney in general. But, this Paruppu Vadai can also be converted into different forms like Rasam Vadai, Vadai Curry and Vadai Kuzhambu etc. Let us see how to make this Vada in our kitchen. We will tell you how to make the Rasam Vadai and Vadai Curry in our future stories. For seeing the video of this recipe, click this link
Bengal Gram (Channa Dal) – 1 cup
Ginger – 1 inch long piece
Green Chilli – 1
Red Chilli 1
Cumin Seeds – ½ tsp
Salt – ½ tsp
Onion – 1 (finely chopped)
Finely chopped Curry Leaves – from 1 twig
Finely chopped Coriander Leaves – 3 tbsp
Asafoetida – ¼ tsp
Oil – for deep frying
Rinse the Channa Dal a couple of times In water and then soak in water for 2 hours.
Drain the water. Take the soaked Dal in a blender. Add Ginger, Green Chilli, Red Chilli, Cumin Seeds, and Salt. Blend it to a coarse texture without adding any water.
Transfer it to a bowl. Add Onion, Curry Leaves, Coriander Leaves and Asafoetida.
Mix and combine them well. The mixture should hold shape well. If it does not hold shape, take 4 to 5 tbsp of the mixture to the blender and grind again. Add it back to the mixture and combine well again.
Divide the mixture into equal parts.
Heat the Oil for deep frying. Check the heat by dropping a small portion of the mixture into the oil. It should rise immediately without browning.
Flatten each portion into round discs. Slide them one by one into the Oil carefully without splashing the Oil. (Do not overcrowd the Oil). Reduce the flame to medium flame. Leave the Vadas in the Oil for 2 to 3 minutes without disturbing them. Now, flip them and leave for another 2 minutes. Now, fry them golden and crispy evenly on all sides.
Remove with a slotted spoon so that excess Oil can be drained back. And transfer them to a paper napkin spread on a plate so that any further excess Oil would be absorbed by the paper napkin.
Increase the flame and allow the Oil to achieve the required heat.
Slide the Vadas into the Oil when the Oil is hot, but fry in medium flame only.
Suggestion to get crispy Vadas:
- The Channa Dal should be soaked in water for a minimum of two hours before grinding it.
- Do not add water while grinding.
- Grind initially for 3o seconds. Scrape and wipe the mixture sticking to the sides of the blender or jar into the jar and grind again for 30 seconds etc.
- Grind to a coarse texture (Do not leave it too rough or make it too soft).