A traditional recipe that is usually prepared for any auspicious occasions or festivals. Find out more.
PARUPPU VADAI – (Serves – 2)
Ingredients
1 cup split Bengal gram (chana dal)
½ cup split pigeon peas (toovar dal)
½ cup split black gram (urad dal)
½ teaspoon asafoetida (hing)
3-4 green chillies, chopped
6 red chillies
2 medium onions, chopped
2-3 tablespoons chopped fresh coriander leaves
1 teaspoon ginger paste
Salt to taste
¼ teaspoon baking powder
Oil for deep-frying
Method
1. Soak Bengal gram, pigeon peas and black gram together for 3-4 hours.
2. Drain and place dals in a grinder jar. Add asafoetida, green chillies and red chillies and grind to a coarse paste. Transfer paste in a bowl.
3. Add onions, coriander leaves, ginger paste, salt and baking powder and mix well.
4. Divide the mixture into equal portions and shape into medium size vadais.
5. Heat sufficient oil in a kadai. Deep-fry vadais till golden brown and crisp. Drain on absorbent paper.
6. Serve hot with green chutney.
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