Paruppu Vadai

Paruppu Vadai, is the most favourite vada type in India. This is usually made with a combo of pulses like Pigeon peas (toor dal), Black gram (urad dal) and Split chick peas (Channa dal). They are high in protein content and hence are very good snack.


Recipe:
Spilt Chick Peas - 1 cup
Black Gram - 1/2 cup
Pigeon Peas - 1/2 cup
Red Chili -  6
Some Curry leaves, asafoetida, Cumin seeds, Salt


Making requires 15-30 mins
Preparation requires soaking for 60 mins
Servings 4 plates of 3


Soak split chick peas, black gram and pigeon peas for one hour. And then coarsely grind them together in blender or grinder . Tip: Do not add too much water. 


Add a pinch of Asafoetida (hing) to this, along with red chili (made in to pieces), curry leaves and cumin powder. Add salt to taste. Mix it well


Heat oil in deep bottomed pan in stove at medium heat. Add a small bit of the batter to test the heat. If the piece gets fried and turns golden brown then oil is ready. Make small flattened balls and add them to oil and fry them. Tip: Make sure to fry long enough such that the dough in the middle also gets cooked.


Serve them hot with coconut chutney.