ReshKitchen

Paruppu Vadai/Masal Vadai

In a blog updating spree today 😀 Next on list is paruppu vadai. When I prepare paruppu vadai as Neivedhyam I generally don’t add Onions. However if you are going to prepare it for evening snacks then you can definitely add finely chopped onions and saunf. Even chopped mint leaves can be added. The

Courseappetizer
Cuisinetamil

Prep Time

15minutes

Cook Time	Passive Time
20minutes	180minutes

Prep Time

15minutes

Cook Time	Passive Time
20minutes	180minutes

Ingredients

250gms Channa Dal(u0b95u0b9fu0bb2u0bc8 u0baau0bb0u0bc1u0baau0bcdu0baau0bc1)
1/4tbsp Chopped Ginger
1 Onion
1/2tbsp Saunf
2 ChilliesRed
1pinch Asafetida
1/2tbsp Salt
Curry Leaves
Oil for frying

Instructions

Soak channa dal in water for about 3 hours
Wash and drain water completely
Take a handfull of soaked channa dal and keep it separately. After grinding the remaining channa dal to a paste you can add this
They add an extra crunch to vadais
Grind dal to a coarse mixture along with red chillies, chopped ginger and salt
Do not add too much of water while grinding. Add only 3 to 4 tbsp of water
If you add more water, it will spoil the crispness in Vadai
To this mixture add chopped onion, curry leaves,coriander leaves, hing(perungayam),saunf
Heat oil for frying
Make small discs from the dal mixture
Deep fry until they turn golden brown
Vadai is ready to be served