• 1serving

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Nutrition Info . . .

MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Bengal gram dal (chana dal)

  2. 1 cup 237ml Toor dal

  3. 1 cup 237ml Black gram dal

  4. 2 tablespoons 30ml Grated coconut

  5. 2 tablespoons 30ml Ghee

  6. Oil - for frying

  7. 4 Red chiles

  8. 15 Green chiles

  9. 4 sections Curry leaves

  10. 3/4 teaspoon 3.8ml Asafetida

  11. Salt - to taste

Instructions Jump to Ingredients ↑

  1. Clean, wash and soak dals together for 3 hours. Drain water completely.

  2. Grind red and green chiles, curry leaves, asafetida, salt, and a spoonful of dals together to a fine paste. Add rest of dals and grind coarsely. Do not add any water.

  3. Add ghee and grated coconut and mix well. Take a spoonful of batter on a clean polyethylene sheet and pat into 2-inch Vadais (patties). Make 4 to 5 Vadais at a time. Heat oil and deep fry Vadais until crisp. Drain and serve hot with Chutney or Raita.

  4. Makes 45.

  5. For Masala Paruppu Vadai (Fried Snack With Pulses and Onions) -

  6. Make a batter as above. Omit grated coconut. instead add 3 onions (peeled and chopped fine) and 2 tablespoons coriander leaves (chopped fine) to the batter just before frying and mix well.


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