- recipe by Dahlia submitted on 05-15-2012
(Paruppu Vadai, Parippu Vada, Channa dal vada)
Bengal Gram (Channa Dal/ Kadala Paruppu) - 2 cups
Onion - 1 big (chopped - optional)
Garlic - 2-3 cloves (optional)
Ginger - a small piece
Dry Red Chillies - 3-4
Fennel Seeds - 1/2 tsp
Curry Leaves - 2 springs
Asafoetida - 1/8 tsp
Salt - to taste
Oil - for deep frying
1. Wash and soak the bengal gram in water for atleast half an hour. It is better if you are able to soak for an hour or 2.
2. Drain the water completely. Take the soaked dal, garlic, ginger, dry red chillies, curry leaves, salt and fennel seeds in a blender/ mixie.
3. Pulse it a few times till the mixture is partially ground. We need some texture in the batter. Do not add any water. The dal must have absorbed enough water for grinding.
4. Heat oil for deep frying in a frying pan/ kadai.
5. Mix the chopped onions (if needed) with the vada batter.
6. Take a small ball of the batter and flatten it between your palm.
7. Drop the flattened vada into the hot oil and fry till it becomes golden brown.
- Serve these vadas with a hot cup of ginger cardamom tea for a satisfying snack on a cold or rainy evening.
- You can also serve it as a sidedish with rice and some curry, pongal, idli etc.
- If you prefer crispier vadas, make small sized vadas and fry for a little longer.
- Some people add 1 or 2 spoons of green peas along with channa dal while soaking.
- You can also add some veggies to the vada batter. Some of the common veggie vadais are spinach vada, corn vada, cabbage vada, beetroot vada, carrot vada
and mixed vegetable vadai
- Leftover vadais can be used to make Vada Curry.