PARUPPU VADAI

     

    Vadai is a popular South Indian Snack, made with soaked lentils, which are soft inside and crispy outside. It has its special mention in ancient Indian text as 'Vataka'.  It is believed to have originated in Tamilnadu in South India and has since spread its popularity throughout India, Sri Lanka, Mauritius, Singapore and Malaysia. It is not only an everyday snack in an Indian community but also offered as Naivedyam or offerings to the God.
     Vadais are most commonly made with a variety of lentils.  Paruppu Vadai as its name mentions is made with Bengal Gram Dhal and a small mixture of other Dhals and Raw Rice.  It is commonly seasoned with Onions and Green Chillies.  Some versions have shredded Greens(Spinach) or Cabbage or Shrimps in it.  Whereas when these Paruppu Vadais are made for Naivedyams they do not add Onions or Garlic in it.
     Paruppu Vadai mark its popularity due to their mild flavour from the lentils and its excellent crispy texture.  Paruppu Vadai goes well with Coconut Chutney. It's wonderful to be had along with hot-hot Coffee or Tea. It is not only a snack but can also be had as a side dish for Lunch.  One best combination to go along with Rice & Sambar/Rasam/Curd.


Cuisine - South Indian
Recipe Type - Snacks
Spice Level  - Low
Difficulty - Easy
Yields - 15 - 20 Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE PARUPPU VADAI

INGREDIENTS :

Bengal Gram Dhal - 3/4 Cup
Urad Dhal - 2 Tbspn
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD :

• Wash and Soak the Dhals for 2 Hours.
• Drain the after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
• Grind it into a coarse mixture.
• Add few teaspoons of water, if needed.
• To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
• Finally, add chopped Curry Leaves and Coriander Leaves.
• Heat Oil in a pan.
• Take lemon sized Paruppu Vadai mix and flatten them with your hands.
• Drop the shaped Paruppu Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
• Drain the Paruppu Vadai on paper towels.
• Serve Paruppu Vadai hot with Coconut Chutney or any other chutney of your choice.
• Paruppu Vadai goes well along with hot-hot Coffee or Tea. 

NOTES :

• Can skip adding Urad Dhal if you do not prefer adding it in Paruppu Vadai.
• Adjust the amount of Spices to suit your preference.
• Soak the Dhals just for two hours.
• Soaking for a long time will make the Paruppu Vadai absorb a lot of oil.
• Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
• Avoid adding Onions while preparing this Paruppu Vadai for Naivedyam/Prasadham.