This is an
item which is often served in South India for all functions and
festivals. A most favorite item for many of us, suits well as side dish
with Breakfast, Lunch and also can be used as evening snack.
A spicy, crunchy & tasty authentic traditional appetizer Paruppu Vadai.
Here comes the recipe,
Ingridents:
To Grind:
Method:
1) Wash the Bengal Gram, fill enough water in the Gram bowl to cover them about 2" deep. Soak for 1 - 2 hours.
2) After two hours drain the water and keep it aside for 15 to 20 minutes, so that the remaining water will be evaporated.
3) Now put the drained bengal gram, salt, cumin seeds and curry leaves in a food processor and grind them coarsely without adding water (You should be able to see some whole Bengal grams in the paste).
4) Then add Finely chopped Onions, coriander leaves and fennel seeds and mix them well. (Check whether the salt is as per your taste - if need added salt and mix well)
5) Now grease you palms with oil and take a pinch of vada mixture and make lemon -sized balls.
6) Once the oil become hot (Make sure the oil is not too hot) take each vada ball, place it in your palm and press it with another palm and add it into the oil.
7) Wait till the vada's become golden brown color and take it out from the oil and place it on tissue paper to absorb extra oil.
8) Now the Paruppu vadai is ready and you can serve hot.
Note:
1) Make sure you are not adding water to grind, otherwise the Vadai will absorb more oil.
2) Along with onion and coriander you can also add drumstick leaves, methi leaves.
A spicy, crunchy & tasty authentic traditional appetizer Paruppu Vadai.
Here comes the recipe,
Ingridents:
To Grind:
| Bengal Gram | 1 Cup |
| Cumin seeds | 1 tblsp |
| Curry leaves | 6 - 10 nos |
| Red Chillis | 4 - 5 nos (As per taste) |
| Salt | As per taste |
| Onion | 1 Cup (Finely Chopped) |
| Coriander Leaves | 1/2 Cup (Finely Chopped) |
| Ginger | 1 - 2 inch (Finely Chopped) |
| Fennel seeds | 1/2 tblsp |
Method:
1) Wash the Bengal Gram, fill enough water in the Gram bowl to cover them about 2" deep. Soak for 1 - 2 hours.
2) After two hours drain the water and keep it aside for 15 to 20 minutes, so that the remaining water will be evaporated.
3) Now put the drained bengal gram, salt, cumin seeds and curry leaves in a food processor and grind them coarsely without adding water (You should be able to see some whole Bengal grams in the paste).
4) Then add Finely chopped Onions, coriander leaves and fennel seeds and mix them well. (Check whether the salt is as per your taste - if need added salt and mix well)
5) Now grease you palms with oil and take a pinch of vada mixture and make lemon -sized balls.
6) Once the oil become hot (Make sure the oil is not too hot) take each vada ball, place it in your palm and press it with another palm and add it into the oil.
7) Wait till the vada's become golden brown color and take it out from the oil and place it on tissue paper to absorb extra oil.
8) Now the Paruppu vadai is ready and you can serve hot.
Note:
1) Make sure you are not adding water to grind, otherwise the Vadai will absorb more oil.
2) Along with onion and coriander you can also add drumstick leaves, methi leaves.
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