Ingredients:
Bengal gram dhal – 2 cups
Onion – 1 No
Green Chillies – 3 to 4 Nos
Fresh ginger – a small piece
Curry leaves – few
Coconut gratings – 1 tablespoon (optional)
Sombu – 1 teaspoon
Salt – 1 teaspoon
Oil – for deep frying
Method:
Soak the dhal in water for 4 hours. Drain the water completely. Take out a handful of soaked dhal and keep separately. Grind the remaining dhal along with sombu and salt to a coarse paste. No need to add water.
Chop onion, green chillies, ginger and curry leaves. Mix all these with dhal along with whole soaked dhal and coconut. Heat oil in a kadai. Take a lemon size ball and keep it in your left palm and gently press with your right palm. Put it in the hot oil and fry till it turns golden brown.
Note: If you do not like sombu, then omit it and add a pinch of asafotida. Also add a red chilli while grinding the dhal.
 | No one cooks alone. A cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present. When baking, follow directions. While cooking, go by your own taste. |
2 comments:
hi kamala,
Can we add rice to the kadala paruppu while soaking (like 1 tbsp rice for 1 cup paruppu) - i normally dont add but a friend suggested this a a tip to get extra crispy vadais. also i use vada paruppu instead of kadala paruppu (its called yellow split peas which you get in the indian grocery shops here)
Anu
Hi Anu, Yes. You can add a teaspoon of rice along with paruppu to get more crispy vada. Vada can be prepared with any dhal or whole gram. Only taste differ slightly.
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