Paruppu Vadai

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Dhal Vada

For most of  the festivals – South Indians make this vada for the naivedyam . This is a very simple and a very delicious vada.

Ingredients :

Channa dal (kadalai Paruppu) – 200 gms

Toor dal – 2 tbsp

Ginger – 2 inches piece.

Green chilly – 3 nos.

Salt – 1tsp

Curry leaves few – chopped.

Hing – 5 pinches.

Method :

  • Soak the dhal for 3 hours.
  • Drain the water and keep it in a strainer for 1 hour.
  • The dhal has to be dry. Keep it under the fan (if required).
  • This is very important.
  • Take 2 tbsp of dhal keep it aside (don’t grind it)
  • Grind the rest with ginger, green chilly, hing and salt.
  • No need to add water while grinding.
  • Don’t run the mixie continuously. Just on and immediately off. Again on and again off.
  • Do it for 8 times. The dhal will be grounded coarse.
  • Add the chopped curry leaves.
  • Add the 2 tbsp of soaked dhal kept aside. This will give better texture.
  • The texture has to be such that. If you take one handful and close the hands – it should be a ball when left it has to be a powder.
  • Make a ball and press between the hands make it little flat. I will crack – do it gently. Don’t apply water in the hands. It is very easy.
  • Drop it when the oil is ready. Drop few drop of dhal and see whether the dhal is coming up immediately. Then, the oil is right for the vadas.
  • Keep it in the lowest flame and fry it.
  • Crispy vadas are ready.

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Note :

  • If you don’t have curry leaves – then add coriander. Don’t add both.
  • This vada is very tasty only when it is spicy. Even though I have used 3 chillies – it is not very hot after frying. So, don’t worry just add it.
  • Can use red chillies also. Green chillies are healthier than red chillies.
  • If required – can add chopped onions. Then it is called masala vada.
  • Even some garam masala is added to this vada. I like it simple.
  • Can add saunf to the vada instead of hing. It gives a good flavour.
  • I could make 9 vadas with 200 gms of dhal.

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