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Masala Paruppu Vadai

Spicy crispy vadas. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Split Bengal Gram, Split Pigeon Pea
Cuisine Indian
Course Snacks and Starters
Prep Time 3.30-4 hour
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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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

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  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

Calories 4080
Carbohydrates 630.3
Protein 221.6
Fat 75.2
Other Fiber Iron- 46.9mg
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