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