Paruppu Vadai | Parippu Vada
Today’s recipe is again yet another signature dish of South India. This deep fried delicacy is prepared for most of the traditional festivals for neivedyam. Also it makes a favorite combo as a evening snack with hot cup of tea or coffee. Nothing can be compared to the crisp taste of this vadai with the flavor of fried dal along with the hotness of greenchilly. Here is the quick & easy recipe of this mouthwatering appetizer..:).
Toor dal - 1 cup
Chopped onions - ¾ cup
Ginger - a small piece
Green chilly - 1 or 2
Hing - a generous pinch
Curry leaves - a few
Coriander leaves - handful
Oil to deep fry
Salt to taste
1 of 13
Wash and soak toor dal for 1 to 2 hours.
Drain water completely.
Add salt and grind for few seconds in a blender. ( just sprinkle very less water, if required )
Take half of the coarse batter and keep aside in a bowl.
Now grind for few more seconds the remaining dal to lightly semi-smooth batter. (helps to bind the batter well and ensures crispy crunchy vada )
Now transfer this batter to the rest of the batter in the same bowl and mix well.
Add in finely chopped onions, ginger, green chilly, hing, curry leaves, coriander leaves.
Heat oil in a frypan in medium flame.
Take a small portion of the batter, flatten it on your palm.
Drop it in hot oil gently.
Deep fry till it turns golden brown on both sides. ( take care the flame is in low medium for the inside of the vada to get cooked well, while the outside is golden and crispy )
Drain on kitchen tissue.
Yummy Paruppu Vadai is ready to taste.
It makes an excellent combo with hot cup of eve chai..:)