Yields: 15 Small Vadais
Soaking Time for Dal: 1 hour
Preparation Time: 10 minutes
Frying Time: 3 – 5 minutes per batch
Toor Dal/Yellow Pigeon Peas (You can also use Yellow Split Peas/Mattar Dal/Pattani Parappu) – 1/2 cup
Red Chillies – 2 nos
Hing/LG Powder – 1/2 tsp
Ginger – 1/2 inch piece
Green Chillies – 1 to 2 nos
Curry Leaves – 3 to 4 nos
Coriander/Cilantro Leaves – a fistful
Water (for soaking dal) – 1 cup
Water (for grinding) – 3 to 4 tbsp (Take from leftover soaking water)
Oil – for deep frying
- Soak the dal in water for 1 hour.
- Strain the dal and grind the dals for a pulse.
- Add green chillies, red chillies, ginger piece, coriander/cilantro leaves, add curry leaves and grind coarsely, adding water in little drops as needed.
(Checkpoint: The consistency of the dal batter should be slightly thicker than idli batter. You should be able to easily mould the batter into little flat cakes that do not crumble or soften to lose shape.)
- Add salt and hink to the batter and mix well.
- Make little flat round cakes with the batter, with about the 2 tbsp batter for each cake or vadai.
- Deep fry the batter vadais in oil.
(You can add the batter vadais by hand, in a a bunch of 3 or 4 at a time.)
- Take out when the vadais turn golden brown.
- You can use either Toor Dal or Mattar Dal. Vadais with the green peas dal turn out much softer inside than the toor dal vadais.
- You can soak these vadais in rasam and serve.
- You can cut the vadais in little pieces and put in Mozh Kutaan or Mozh Kuzhambu.
- You can also add chopped onions to the grounded batter to make Masala Vadais.
- You can serve these vadais as appetizers or snacks.
Paruppu vadais are prepared on Vinayaka Chathurthi and most other religious festivals as well, including Varalakshmi Pooja.