MASALA PARUPPU VADAI

MASALA PARUPPU VADAI
A dish from Tamilnadu usually served as a starter and is a part of most festive meals.
Preparation Time : 4 hours
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Split Bengal gram (chana dal) 3 cups

Split pigeon pea (toor dal/arhar dal) 1 cup

Split black gram skinless (dhuli urad dal) 1 cup

Asafoetida 1/2 teaspoon

Green chillies, roughly chopped 6

Whole dry red chillies 4

Onions, finely chopped 3 medium

Ginger paste 3/4 teaspoon

Fresh coriander leaves, finely chopped 2 tablespoons

Salt to taste

Baking powder 1/4 teaspoon

Oil to deep fry

METHOD
Soak dals for three to four hours. Drain. Add asafoetida, green chillies and red chillies to the soaked dals and grind to a coarse paste. Mix in onions, ginger paste, coriander leaves, salt and baking powder. Mix well. Do not add any water to the batter. Take a spoonful of batter on clean polythene sheet and pat into vadai.Heat sufficient oil in a kadai and deep-fry the vadais on medium heat till golden and crisp. Remove and place onto an absorbent paper and serve hot.