Paruppu Vadai|How to make Paruppu Vadai
Paruppu vadai also known as chana dal vadai is a deep fried snack made with chana dal. This is a No onion, No garlic recipe and made especially during festivities.
Servings 6
Calories
Equipment
- Indian style mixie or any heavy blender for grinding the vada batter
- Heavy pan for deep frying
Ingredients
- 1 cup Kadalai Paruppu/chana dal
- 10 nos almonds see notes for alternatives
- 6 nos red chilies i used round variety
- ½ teaspoon hing/asafoetida
- 1 teaspoon coriander seeds optional
- a sprig of curry leaf
- few coriander leaves
- ¾ teaspoon salt or to taste
- 1 teaspoon ghee/hot oil
- Oil for deep frying the vadai any vegetable oil, i used sunflower oil
Instructions
- Wash the chana dal twice in running water and then soak it in water along with almonds and red chilies in water for 3-4 hours. Hydrating the dal is very important, to get good vadai.
- After the said time, drain all the water from the dal. Take the dal along with the soaked almond and red chilies, in a mixer. Add curry leaves and coriander leaves, raw coriander seeds to the dal. Grind it to a almost smooth batter without adding any water.
- Do not operate the mixie continuously. Pulse and grind. If you feel the mixture is getting too dry, add 2 tsps of water at a time and grind again. Remember not to grind the batter smooth. We need little bits and pieces of broken dal here and there.
- Transfer the dal to another bowl. Add hing and salt to the batter and mix it well with your hands. Add a teaspoon of ghee or hot oil to the batter and mix. I have missed this step while making vadai, though this didn't change the texture or taste of the vadai, amma says it will keep the vadai crisp and palatable for long time.
- Heat oil in a heavy bottom pan. When the oil is hot, drop a small round of batter in to the hot oil, when it sizzles up immediately, then the oil is ready for frying
- Wet your left palm, and take a small lemon sized batter in a right palm, place it on the left palm and shape it into a circle. Make sure the circle is thin and in round shape. Transfer the shaped vadai in to your right palm and slide it slowly into hot oil. Take care while doing so.
- Fry them in batches, i did 4 at at time. Let the dropped vadai sit for a 30 seconds untouched, then stir the oil with a slotted spoon, let the cook golden brown on both sides.
- Remove the vadai with a slotted spoon and drain them on a paper towel. Enjoy the vadai with hot cup of coffee/tea.
- The above measurements give 15-18 vadai, when shaped thin and the correct size.
Video
Notes
- If you are allergic to nuts, you can use 1-2 tablespoon of urad dal in place of almonds while soaking.
- I have used 6 nos red chillies in the recipe, it depends on your spice level. Both my kids enjoy the vadai, so i keep it medium spiced.
- I usually add a teaspoon of coriander seeds the batter as it gives a nice aroma to the vadai, it is optional, if you dont prefer, skip it.
- Do not overcrowd the pan while deep-frying the vadai. Keep the flame in medium.