New Update
/sanjeev-kapoor/media/post_banners/8fd5215804fc4e57439d74e68bb0cfb3345de24bd8c8bb614e9c17b52f2907cd.jpg)
Main Ingredients | Split Bengal gram (chana dal), Split pigeon peas (tuvar dsl) |
Cuisine | South Indian |
Course | Snacks and Starters |
Prep Time | 3.30-4 hour |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Parappu Vadai-SK Khazana
- 1 cup Split Bengal gram (chana dal)
- 1/2 cup Split pigeon peas (tuvar dsl)
- 1/2 cup Split skinless black gram (dhuli urad dal)
- 1/4 teaspoon Asafoetida (hing)
- 3-4 Green chillies chopped
- 6 Dried red chillies
- 1 Medium onion finely chopped
- 3 tablespoons Fresh coriander leaves finely chopped
- 1 teaspoon Ginger paste
- to taste Salt
- 1/4 teaspoon Baking powder
- to deep fry Oil
Method
- Soak Bengal gram, pigeon peas and black gram together for 3-4 hours.
- Drain and put dals in a grinder jar. Add asafoetida, green chillies and red chillies and grind to a coarse paste. Transfer paste into a bowl.
- Add onions, coriander leaves, ginger paste, salt and baking powder and mix well.
- Divide the mixture into equal portions and shape into medium sized vadais.
- Heat sufficient oil in a kadai. Deep-fry vadais till golden brown and crisp. Drain on absorbent paper.
- Serve hot with green chutney.
Advertisment