Amma normally makes these Paruppu Vadai during each of our Nakshatram | Star Birthdays. We also prepare these Paruppu Vadais during Ganesh Chathurthi.
These are very delicious and Appa loves them as Rasa Vadai!
These are very delicious and Appa loves them as Rasa Vadai!
Ingredients:
200gm Channa Dal
1 tsp Yellow Moong Dal
1 tsp Toor Dal
1 tsp Urad Dal
2 sprigs Kadhi Patta | Curry Leaves
2 Sukhi Lal Mirch | Dried Red Chilli
1/4 tsp Hing | Asafoetida Powde
1 tblsp Homemade Ghee | Clarified Butter
Oil for frying
1 tsp Yellow Moong Dal
1 tsp Toor Dal
1 tsp Urad Dal
2 sprigs Kadhi Patta | Curry Leaves
2 Sukhi Lal Mirch | Dried Red Chilli
1/4 tsp Hing | Asafoetida Powde
1 tblsp Homemade Ghee | Clarified Butter
Oil for frying
1 tsp Salt | to taste
Method:
- Wash and soak all the dals together for 3 hours. Drain and keep aside on kitchen towel.
- Grind all the soaked dals along with dried red chilli, curry leaves, hing and salt to a semi coarse thick batter. Do not add any water while grinding.
- In kadhai heat the ghee and pour this on top of the ground Paruppu Vadai batter and mix well.
- Make 20 equal portions of the batter. Take one portion and shape it into a ball and flatten it into a circular disc of about 1/2 " thick. Similarly shape the rest.
- In the same kadhai keep the oil for deep frying. Check if the oil is hot for frying the vadais, by adding a drop of the vadai batter. If it rises up immediately then the oil is ready for making vadai. Reduce the flame a bit.
- Gently slide the Paruppu Vadais into the kadhai. Take care while placing the Paruppu Vadais into the oil. You can put upto 4 to 5 Paruppu Vadais at one go.
- Slowly flip the Paruppu Vadais to the other side and fry till they become golden brown.
- Transfer onto a tissue paper.
- Serve hot with garma garam Tomato Rasam.
Do try these and let us know!
We have used:
1. Madam Rice Flour
2. LG Hing Powder
3. Sundrop Heart Oil
4. Tata Salt Lite
About C R Meena
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