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October 8, 2011

Paruppu Vadai / பருப்பு வடை / Dhal Vadai

This dhal vadai makes an excellent filling snack along with a hot cup of Coffee or Tea.

This version is a no onion, no garlic, (sathvic) vadai which is also made for poojas and special days.

I add Toor dhal as it enhances the taste compared to normal channa dhal vadais. Also this makes the vadai crispy. To get more crispier vadais, please scroll down to the recipe.

Ingridients :

  1. Channa Dhal - 1/2 tea cup
  2. Toor Dhal  - 1/2 tea cup
  3. Butter - 2 tbsp (optional)
  4. Hing  powder - 1/2 tsp
  5. Dried Red Chillies - 6 nos
  6. salt to taste
  7. Curry leaves - 1 sprig
  8. Coriander Leaves - 2 tbsp (optional)
  9. Oil for deep frying

Procedure :

  • Soak dhals for 2 hours along with red chilli.
Tips to make Crispy Vadais :-
  1. use Toor dal
  2. Grind without adding water. less the water, crispier the vadais.
  3. Fry in hot oil in medium to low flame.
  • In a mixer add the soaked dhals & redichilli, hing powder and grind coarsely without adding water. 
  • Transfer to a bowl. Add chopped curry leaves, coriander leaves, butter and mix well.
  • Make small ball and slightly flatten them using thumb 
  • Deep fry them in oil till they turn crisp and in golden colour.

  • Place them on a paper to absorb excess oil

  • Yummy, crispy Paruppu vadai / Dal vada is ready!

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