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Carrot Vadai|Patttani Paruppu Vadai

Carrot vadai, a cripsy crunchy savory treat made with split yellow peas, called pattani paruppu or vatana. This would make a wonderful appetizer or a simple evening snack with a cup of coffee.
Course Appetizer, Festival, Snack
Cuisine Asian, Indian, South-Indian
Keyword Carrot recipe, Crispy vadai recipe, Paruppu vadai recipe, Pattani paruppu recipe
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 4


  • indian style mixie/blender


  • ½ cup pattani paruppu/Split yellow peas/vatana
  • ½ cup chopped carrots
  • 2 nos green chillies
  • ½ tsp black peppercorns
  • ½ tsp corinader seeds
  • ½ inch ginger
  • tsp hing/asafoetida
  • ½ tsp 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 tbsp 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