Paruppu Vadai | Aama vadai recipe
South Indian style paruppu vadai without onion and garlic
Servings: 14 vadais
Ingredients
- ½ cup Channa dal
- ¼ cup Toor dal
- 2 Red chili
- Asafoetida a generous pinch
- Salt as needed
- Curry leaves few
- 1 tsp Ghee
- Oil for deep frying
Instructions
- Soak the channa dal and toor dal together for 2 hours.
- Drain the water completely and put this in a mixie jar for grinding.
- Grind this coarsely. No need to add water while grinding. You can sprinkle a little if needed.
- Add curry leaves, asafoetida, ghee, and salt to the ground mixture.
- Mix it well nicely. Add the salt only before making the vada. You can grind the dal keep it inside the refrigerator and make it later too. In that case, add salt just before making and mix well.
- Heat oil for frying. When the oil is hot bring it down to medium-low.
- Take a lemon-sized ball of the vadai mix and flatten it into patties.
- Do not flatten it too thick or too thick. Let this be a little smaller in size than the usual masala vadai.
- Carefully drop them in the oil. You can put 4-5 in one batch depending upon the size of the pan.
- Fry till golden brown on both sides.
- Do not fry in too hot oil, else the inside of the vadais will not get cooked.
- Drain the vadai with a kitchen towel.
- Vadais are ready for neivedhyam.
Notes
Notes:
1. Always cook the vadai on medium flame. Else it will not be cooked inside. 2. You can add the curry leaves while grinding. 3. You can add finely chopped cabbage to the ground batter. 4. Some fennel seeds and onions can be added to make it masala vadai. 5. Left over vadais can be dunked into rasam and can be made as rasa vadai. 6. Ghee is added to give crispiness to the vada, a tip I learned from a cook mami who cooks for us during festivals.
1. Always cook the vadai on medium flame. Else it will not be cooked inside. 2. You can add the curry leaves while grinding. 3. You can add finely chopped cabbage to the ground batter. 4. Some fennel seeds and onions can be added to make it masala vadai. 5. Left over vadais can be dunked into rasam and can be made as rasa vadai. 6. Ghee is added to give crispiness to the vada, a tip I learned from a cook mami who cooks for us during festivals.
