Paruppu Vadais also called as Aama vadais are more commonly made during the festival days and its a South Indian speciality snack. As they are made out of different kinds of Dal / lentil, they are rich in protein. There are different versions of Dal Vadas and every variety depends on the kind of Dals and the proportion they use to make them. I used thuvar Dal ( Thuvaram paruppu / Kandhi pappu ), Channa Dal ( Kadalai Paruppu / Sena pappu ), Urad Dal ( Ulutham paruppu / Mina pappu ) and Moong Dal ( Pesara pappu / Payatham paruppu ) in my preparation.
Ingredients
Thuvar Dal - 1 Cup
Channa Dal - 1/2 Cup
Urad Dal - 1/2 Cup
Moong Dal - 1/4 Cup
Hing / Asafoetida - 1 Dash
Curry leaves - 1 or 2 stems
Dry Red Chillies - 3 or 4.
Oil - For Frying
Salt - To Taste
Method
- Soak all the Dals in the water for an hour. Then, grind them coarsely with red chillies, hing and some salt. Add the crushed curry leaves into the vadai batter and mix it.
- Meantime, heat the oil in the frying pan. When the oil gets heated up, take a small ball of the vadai batter and make a small round and drop it slowly into the heated oil. Continue the process for the rest of the batter.
- Fry the vadas till they become golden brown and crispy. Drain all the vadas from the pan carefully and put them on a plate with a paper tissue on its top to soak the excess oil from the vadas.
- Now the parppu / Dal Vadas are ready for Neivedhyam.
Tips / Variations
You can add crushed coriander leaves, onion pieces into the batter too and fry them during non-festival days.
