Preparation Time : soaking time one hour + 15 minutes
Cooking Time : 2 to 3 minutes for one batch
Serving : 4 members
Description
Paruppu vadai . Also known as masala vadai every where and aamai vadai only in tirunelveli . The paruppu vadai is a street food found all over Tamilnadu. The first time i got to eat this dish as a kid , I over ate it and at midnight vomited. (crazy me only then did i realize that you should not over eat any thing beyond a limit) I learnt this dish from my mother – in – law but she uses Bengal gram dal .Once my friend Meera Aboo Thamby suggested asking me to use peas dal instead of Bengal gram dal. The paruppu vadai tasted so good. Then once my maid (fathima) made paruppu vadai adding bits of carrots and coconuts. I liked that to, so my paruppu vadai recipe has taken twists and turns from the time I got to learn it.Finally the recipe that follows is the latest version of my paruppu vadai.
Ingredients
Ingredients | Quantity |
|---|---|
| peas dal ( Pattani paruppu or vadai paruppu as known in Tamil ) | 2 cups |
| dry red chillies | 4 to 5 |
| small onions | 1 hand chopped finely |
| green chillies | 2 chopped |
| curry leaves | few chopped |
| snauf | 1 teaspoon |
| salt | to taste |
| ginger | 1/4 inch pieces grated |
| carrot | 1 medium sized cut into small bits |
| coconut | 2 tablespoons cut into bits |
| oil | to deep fry |
Method
- Soak peas dal in water for one hour . Drain and reserve 2 tablespoons of whole soaked peas dal aside .
- Add red dry chillies and snauf to the remaining soaked peas dal and grind to a coarse paste adding very little water .
- Add all the other ingredients except for the oil to deep fry . Mix well . Heat oil to deep fry in a kadai .
- Make lime size balls with the peas dal mixture and flatten them to get small round 1/4 inch thick Pattice .
- Drop one by one , 4 to 5 in one batch into hot oil and fry for 2 minutes on each side to get a deep golden brown crisp paruppu vadais .
- Drain and serve hot with chuntny , tomato sauce ,tea ….. At home it’s had as it is without any dips or chuntny s .
- Even before going to the dining table 3/4 of the paruppu vadais are over in the kitchen , as every one has a taste before on the table .
