Paruppu vadai (mixed pulse fried snack)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Bengal gram dal |
| 1 | cup | Toor dal |
| 1 | cup | Black gram dal |
| 2 | tablespoons | Grated coconut |
| 2 | tablespoons | Ghee |
| Oil; for frying | ||
| 4 | Red chiles | |
| 15 | Green chiles | |
| 4 | Sprigs curry leaves | |
| ¾ | teaspoon | Asafoetida |
| Salt; to taste | ||
Directions
Clean, wash and soak dals together for 3 hours. Drain water completely.
Grind red and green chilies, curry leaves, asafoetida, salt, and a spoonful of dals together to a fine paste. Add rest of dals and grind coarsely. Do not add any water. Add ghee and grated coconut and mix well. Take a spoonful of batter on a clean polythene sheet and pat into 5 cm. Vadais.
Make 4 to 5 Vadais at a time. Heat oil and deep fry Vadais till crisp.
Drain and serve hot with Chutney or Raita.
Makes 45.
For Masala Paruppu Vadai (Fried Snack With Pulses & Onions) - Make a batter as above. Omit grated coconut. instead add 3 onions (peeled and chopped fine) and 2 tablespoons coriander leaves (chopped fine) to the batter just before frying and mix well.
From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran
Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 17, 1998