Tuesday, 7 February 2012

Paruppu Vadai

If there is a contest between the vadai varieties and I am asked to judge, I will always vote the paruppu vadai the best! Biased, me! But I am sure even though some folks might have other preferences no-one dislikes this vadai.
This is a must have for all festive occasions at home. For the same reason it is very difficult for me to get good pictures of this vadai.

Channa dal (bengal gram) - 3/4 cup
Toor dal/Masoor dal - 1/4 cup
Onions, large - 2
Green chillies - 2
Curry leaves - 10-12
Coriander leaves - 2 tbsp
Cumin powder - 1 tsp
Asafoetida - 1 pinch
Salt - to taste
Oil - for frying
Water - for blending the mix

Wash and soak the both the dals together for an hour.
Chop the onions, chillies, curry leaves and coriander leaves.
Drain the water from the soaked dal and grind the dal to a very coarse mix. It is good to have some whole dal grains.
Mix in the chopped onions-chillies mix from above and add the cumin, asafoetida and salt.

Heat oil in a pan. Make small balls of the vadai dough, flatten a little with the palm of the hand and fry until golden brown.
Serve hot with chutney or tomato sauce.

Tips: You could use red chillies instead of green chillies.
Do not let the dal soak for more than 1.5 hours. The longer the dal soaks the less crispier the vadai turns out.
For the same reason it is not a good idea to make the vadai dough in advance.

Verdict: This is always a hit at home. Dear hubby gobbles up two of these even before it goes for pooja. But I do not really mind these things, and mom is also very happy that he eats, let alone worry that it was not offered to God first!
priya's signature image at photobucket

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