Paruppu vadai is a south Indian specialty snack that is prepared on every single occasion. This is a snack which I always enjoy with tea. In olden days people prepare this using Ural. Nowadays it is prepared quickly using the mixie/blender/food processer. Making a good vadai is all about the consistency of the batter. When you make this vadai, remember this key point, batter should not be very loose dough. When you deep fry very loose dough, you won’t get the rough crunch that is key to this dish. There are a lot of variations in preparing these vadai. It depends on the proportion of dals used. If you want make Masala vadai, you can add Sombu, Cinnamon powder in this Batter. My version of vadai, here you go…
Toor dal - 1 cups
Chenna dal - 1 cup
Urdh dhal – 1 cup
Dry Red chillis - 10 – 12 (depending on how hot you want)
Asafetida powder – ½ tsp.
Grated ginger – 1 tsp
Crushed Black pepper – ¼ tsp
Chopped curry leaves – 2 tbsp.
Chopped Coriander leaves/Cilantro
Salt to taste
Oil for deep frying
- Soak all dals together in water for 3 hours. Once soaked, the lentils should break easily if you pinch them. Wash them in water, and drain.
- In a food processor, add the red chillis, Asafetida powder, and salt, ginger and curry leaves. Grind for a second.
- Now add the dals and grind this in a blender adding very little water so it is roughly blended.
- The dal should be partially ground. (i.e., half the dal is should be just broken and the remaining dal remains whole.)
- Add chopped coriander leaves/cilantro and mix dal well.
- The thick batter should be formed into silver dollar sized patties, rounded on top and bottom, and should hold their shape in your palm. Deep fry both sides until it turns golden brown.
- Eat it with Sāmbhar and chutney, Tea and anyone will be happy.