By Niveditha Kalyanaraman
March 31, 2024
Image Credit: Food52
A spicy fitters or savoury snack dish prepared from soaked and coarsely grounded chana dal and urad dal. It is an ideal evening tea time crispy and crunchy snack which can be eaten either with coconut chutney or tomato ketchup. Here's the recipe for Paruppu Vadai.
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1 cup chana dal / kadle bele 2 tbsp urad dal 3 kashmiri red chilli, dried 1 green chilli, finely chopped 1 inch ginger, grated ½ onion, finely chopped Few curry leaves, chopped 3 tbsp coriander leaves, finely chopped Pinch of hing / asafoetida Salt to taste Oil for deep frying
Image Credit: Manasa Cookbook
Wash and soak 1 cup chana dal, 2 tbsp urad dal and 3 red chilli for 2 hours. Further, drain off the water and rest for 10 minutes. Transfer the dal to a blender and blend to coarse paste without adding any water. Add just a tsp of water if required.
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To this paste, mix green chilli, ginger, onion, few curry leaves, coriander leaves, pinch of hing and salt to taste. Combine them well.
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Grease your hand with oil and prepare small balls, flatten the vada. Deep fry in hot oil. Also stir occasionally till the vada turns golden and crisp. Finally, serve paruppu vada hot along with masala chai.
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