Carrat vadai, crispy, crunchy fried treat made with carrots and split yellow peas/pattani paruppu. This carrot vadai makes an excellent appetizer for your next party or a simple snack with a cup of coffee or tea.Jump to Recipe
The main ingredients of this carrot vadai is the lentil Pattani paruppu, known as yellow split peas. It is also known as Vatana. This lentil needs lot of soaking time. So, If you are planning to make the vadai around 5 pm, them soak it by 12 noon.
Paatani paruppu lends an amazing texture and crispness to the vadai. So, try substituting half measure of chana dal to pattani paruppu/vatana in your regular vadai recipes.
You can check this amazing thavalai vadai and chutney made with a combination of rice and dal, they make a lovely combo on a rainy evening.
How to make Carrot Vadai
As already mentioned, pattani paruppu requires a lot of soaking time, so soak the dal for 4 hours minimum. After the said soaking time, take it along with other ingredietns and grind it to a coarse batter. Do not add water while grinding. Please check the Recipe card below for the ingredients and measurements.
Transfer the ground batter to a bowl,heat oil. Once the oil is hot enough, pinch small balls of the carrot vadai batter, flatten it on your palms to form a thin disc, drop it carefully into hot oil.
You can fry 3-4 vadai's at the same time, depending upon the size of the pan you are using to fry. Deep fry untilgolden brown on both sides. Drain it on a kitchen towel. Repeat the process with rest of the batter.
Since these carrot vadai's are made with no onion or garlic, they make an apt choice for festival offerings. We Indians, usually avoid onion and garlic in our cooking during festival days.
Carrot Vadai|Patttani Paruppu Vadai
- indian style mixie/blender
- ½ cup pattani paruppu/Split yellow peas/vatana
- ½ cup chopped carrots
- 2 nos green chillies
- ½ teaspoon black peppercorns
- ½ teaspoon corinader seeds
- ½ inch ginger
- ⅛ teaspoon hing/asafoetida
- ½ teaspoon salt or to taste
- sprig of curry leaf
- oil for deep frying
- Wash and soak pattani paruppu in 1 cup of waterfor 3-4 hours. Pattani paruppu needs lot of soaking time. If you are planningto make the vadai around 5 pm, them soak it by 12 noon
- After the said time, drain the excess water, take the paruppu along with chilies, ginger, asafoetida, curry leaves, peppercorns, coriander seeds in a mixie jar and grind to a coarse paste without adding water.
- Do not add any water while grinding, soaked dal has enough moisture to ensure smooth grinding. Remove The ground batter onto a separate bowl.
- Heat oil for deep frying in a deep pan. Check by dropping small pinch of batter into hot oil,if sizzles up, then the oil is ready for frying
- Wet your hands pinch 1-2 tablespoon of vadai batter and pat into small flat patty, and drop gently into the hot oil.
- Add 3-4 vadai at a time. Deep fry on both sides until they turn golden brown. Remove the vadai using slotted spoon and place it in a kitchen towel.
- Serve it warm along with some ketchup andcoffee/tea or with your kiddos favorite evening drink
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Enjoy these cripsy, crunchy carrot vadai with a chutney of your choice. They taste delicious as such. If interested you can serve them with green chuntey or even sauce too.
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