Masala Paruppu Vadai

Ingredients list for Masala Paruppu Vadai

• 3 cups Split Bengal Gram
• 1 cup Split Pigeon Pea
• 1 cup Split black gram skinless (dhuli urad dal)
• 1/2 teaspoon Asafoetida
• 6 Green chillies roughly chopped
• 4 Whole dry red chillies
• 3 medium Onions finely chopped
• 3/4 teaspoon Ginger paste
• 2 tablespoons Fresh coriander leaves finely chopped
• to taste Salt
• 1/4 teaspoon Baking powder
• to deep fry Oil

Method

1. 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.
2. 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.

Nutrition Info