These vadas can be jazzed up with chopped onions or white cabbage, in which case they're called masala vadas, and you can get them at practically every roadside food stall in Chennai. I prefer them un-jazzed up, and that's how I made them today.
I havent made these very often, and this time I remembered a tip that my mother had imparted to me at some point in the past - which was to add a tablespoon of hot oil to the batter just before making the vadas. She said it would make the vadas crisp on the outside and soft on the inside... and by god, it worked.
Recipe for: Paruppu Vada
Ingredients:
1 cup chana dal
1/2 cup tuvar dal
1/2 cup urad dal
1/4 tsp asafoetida powder (optional)
4-5 green chillies (or to taste)
Salt to taste
4-5 fresh curry leaves, torn into small pieces
Sunflower or vegetable oil for deep-frying
Method:
1. Soak the three dals together for a couple of hours, until they soften. Grind them with the green chillies to a thick but fairly coarse paste, using as little water as possible.
2. Transfer the paste/batter to a bowl and add the curry leaves, salt and asafoetida. Mix well.
3. Heat the oil in a deep wok or kadai. (You can also use a deep-fat fryer.) When it is hot enough that a drop of water sizzles at once, use a ladle to pour about a tablespoonful of the hot oil onto the batter. Mix well again.
4. Take a ping-pong ball sized amount of batter in your fingers and flatten it slightly with your thumb. Carefully put it into the hot oil. Repeat this until you have as many vadas as can fit comfortably in the wok/kadai.
5. Fry, turning the vadas over occasionally, until they are a golden brown all over. Drain on paper towels and serve hot with ketchup.
12 comments:
Hi Shammi, way to get your proteins, ha. I luv this kind of vada to medu vada. I must also remember to try your mom's tip. It is usually done for onion pakoras.
Hm, I must try it for onion pakoras too, Mika! :)
Wow, you are making me hungry, shammy.. I am also in desperate need of protein fix, only thing stopping me is my India trip next month.
Indira, you're going to India? Lucky you! Have fun and eats lotsa good food :)
I love the masala wada vesion of this, and you moms tip works great when making pakodas too.
Yep, Leaving on August 1st and also for BILs' marriage. I think I am going to eat like a ---.
my mouth is watering...
and you know what shyamala... i had no idea you had a food blog!!
Thinks it high time i had one too...
i run a food group... and i am always full of things to write about food...aah!
I love the masala wadas... i can make a good batch!
i've learnt that vadas can be made from more than one dal
Try them out with "split yellow moong dal and with split green moong dal" taste great.
Actually you can soak green split moong dal, in water for half a day. Grind it with some ginger, green chilli, coriander in a mixie. Add some salt, and pinch of sugar to it.
Put a table spoon of oil, and a "vagrahnein" of mustard and urad dal seeds.
Now add enough water for dropping consistency like that of idli dough.
And put in idli plates and steam them just like idlis.
They turn out really yummy... high on protein and fibre both! :)
Do let me know if you do try it out.
I certainly will, Lav, especially as it's a low-fat recipe :) Thanks for stopping by!
Do take the time to visit my new food blog... decided i'd start one too..wanted to share my recipes... :)
I have mine too... Virundhu.blogspot.com. Thanks!
I was lookinf for a parippu vada recipe with tuvar dal. Thank you.
Do you think If I broil it in oven,it might turn crispy and good?
Ohhh i really loved the vadas...thanks, hope to try more from your recipes..
Silmiya
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