Paruppu vadai
Paruppu vadai is a deep-fried lentil fritter very popular in South India
Servings 15 nos
Ingredients
- 1 cup chana dal (split chickpeas)
- 1 medium-sized big onion
- 3 green chillies
- 1 piece of ginger
- a few curry leaves
- a few coriander leaves
- ½ tsp cumin seeds
- 1 tsp fennel seeds
- ⅛ tsp asafoetida/perungayam/hing
- a handful roasted gram dal(optional)
- salt as needed
- ½ tsp red chilly powder(if needed)
- water for grinding(as needed)
- oil for deep-frying (as needed)
Instructions
- Soak the chana dal for 2 hours in sufficient quantity of water.
- Roughly pulse the ingredients from chillies to asafoetida in the list above.
- Add the soaked chana dal and roasted gram dal and grind to a coarse mix adding very little water.
- Add the finely chopped onions and give it a quick pulse.
- Transfer this ground mix to a container and add salt as needed.
- Heat up a sufficient quantity of oil in a frying pan on medium flame.
- Make small flattened balls of the ground dal and drop them into the oil. Remove when they are cooked and become brown on both sides.
- Serve with coconut chutney, tea, or even variety rice.