Lentil Vada / Paruppu Vadai

Lentil  Vada /  Paruppu Vadai

 

Recipe  Courtesy Chitwish ji.


Bengal gram / Gram dhal - ½ cup

Red gram / Tur dhal - ½ cup

Black gram / Urad dhal - 2 tsp

Red chillies – 4

Green chillies – 2

Hing - 1 tsp

Salt to taste

Curry leaves – few ( chopped )

Oil - to deep fry

       Soak dhals & red chillies together for 2 hrs.
Then drain  and keep it aside for 1 hr.  

Grind all ingredients, except curry leaves and Salt …   without adding water.  Grinding should be for very short period.  Fluff ingredients in-between  while grinding to get uniform coarse batter.  

 

 Don’t mind if there are few whole dals .

Add Salt , curry leaves and Mix nicely.

Add some hot oil in the vadai batter just before patting them.  This will give you crispy Vadai.

Pat into small flat discs on a plastic sheet or you can do it on your palm also.

In hot oil flip the patted vadais, 3 or 4 at a time  and keep the flame to medium.

When it is half done, simmer the flame & fry till it is nice brown in colour and crispy.

 

 

 

Enjoy tasty and crispy Paruppu Vadai  /  Aama  Vadai