Paruppu vadai is a deep-fried lentil fritter very popular in South India
Servings 15 nos
- 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)
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.