Parappu Vadai-SK Khazana South Indian speciality – mixed dals ground with some simple masalas, shaped into dumplings and deep fried This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Oct 2018 in Recipes Course New Update 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. #Baking powder #Dried red chillies #Fresh coriander leaves #Ginger paste #Green chillies #Oil #Salt #Split Bengal gram (chana dal) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article