Friday, September 6, 2013

Paruppu vada


Vada paruppu or Channa dal/kadala paruppu- 250 gms
Onion - 2 big
green chillies - 4
Ginger - 1 inch piece
Curry leaves - few
Fennel/ sombu / perinjeerakam- 1 tsp
Salt - to taste

This is vada paruppu. Paruppu vada when made of vada paruppu becomes soft, crisp and tasty. If vada paruppu is not available we can make with Channa dal/kadala paruppu.

Soak vada paruppu for 3-4 hours. Drain vada paruppu completely and grind coarsely in a mixer. Not too smooth not very coarse too. Refer picture. some Paruppu can be whole.Don't add water.

Finely chop onions, curry leaves, ginger and Green chillies .Transfer the coarsely ground paruppu to a bowl. Mix the chopped ingredients well with the paruppu. Also add salt and Fennel seeds and mix well.

If you prefer more full paruppu, separate 1/2 cup paruppu before grinding and add it now when you mix onions etc etc...

Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Heat oil in kadai meanwhile. Flatten it with you fingers as shown below. Make the sides thinner compared to the center.

Deep fry in hot oil until golden in color  flipping once in between. Always cook in medium flame to ensure even cooking and golden color  When you drop oil, heat should be high. Simmer after you drop all vadas and cook in medium flame until done. Drain in paper towel.

Paruppu vada is ready...:) with this measurement we can make 15 Paruppu vadas of this size.

Recipe Courtesy: Mrs. Chittu Valliappan

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