February 04, 2016

Paruppu Vadai (Aamai Vadai) Mixed Lentil Fritters

Pauppu  Vadai is the most traditional fritter type made using 3 types of dals . It is a festive season recipe. Generous amount of finely chopped ginger, green chillies and curry leaves are added to the batter to make it more flavourful. This Vadai looks and tastes crispy out side and soft inside. Every bite of the Vadai gives wonderful taste.
  • Pre time: 05 mins
  • Soaking time: 3 hours
  • Cooking time: 20 mins

Ingredients for making Paruppu Vadai (Aamai Vadai)

  • Tur dal (Split Pigeon Peas) 1  and 1/2cup
  • Chana dal / Bengal Gram / Split Chick peas 3/4  cup
  • Urad dal / Black eyed beans 1/2 cup
  • Oil for deep frying
  • Red chillies 4 t0 6
  • Finely chopped ginger and green chillies 2 tea spoons each
  • Chopped curry leaves
  • Hing / Asafoetida powder 1/2 tea spoon
  • Salt to taste

How to make Paruppu Vadai (Aamai Vadai)?

Wash the dals well and soak them in water with red chillies for 3 hours.
After 3 hours drain the water out well.
Take 2 tb spoons of dal from the soaked one and keep aside.
Add required salt with the rest of the dals and grind to coarse thick batter without adding water.
Add the 2tb spoons of da kept aside to the vada batter.
Add the chopped curry leaves, green chillies, ginger and mix well.
Heat oil for deep frying in a pan.
Take a polythene sheet or banana leaf.
Grease it with oil.
Take a small lemon size ball of batter and put it on the sheet little forcedly.
Don't patter it with fingers.
Make 5 or 6 vadas like this on the sheet.
Once the oil is well heated hold the sheet in hand lightly twist the corner.
The vadai automatically comes out from the sheet.
Drop them into the oil one by one.
Keep the flame medium now.
Gently flip off the vadas and allow them to get fried to dark red.
Transfer them on a tissue