Paruppu Vadai [Lentil Fritters]

Cuisine Style: South India | Cooking Time: 20 minutes | To Serve: 4 | Take with: Chutney | Type: Snacks

Ingredients

• Toor dal  - 150 g
• Bengal gram - 50 g
• Fennel seeds - 1 tbsp
• Small onion - 8 [finely chopped]
• Green chilli - 2 [finely chopped]
• Curry leaves - 2 spring
• Coriander leaves - ½ cup
• Mint leaves – 6 to 7 [chopped]
• Ginger and Garlic - 1 tbsp each [chopped]
• Salt to taste
• Oil for deep frying

Preparation

• Soak toor dal and bengal gram together for 3 hours. Wash and drain the water and coarsely grind in mixer with fennel seeds, ginger and garlic.
• Add onion, salt, curry leaves, mint and coriander leaves mix well.
• Take a small portion and wet your other palm with water and flatten and put into a heated oil in a thick pan.
• Put the Vada one by one as many as you can in the pan. Deep fry. Once its turned golden brown serve hot with green chutney.

Note

• You can add red chilli powder, fresh vegetables.
  

Tip

• Adding 3 tbsp of boiled bengal gram gives crunchy texture over paruppu vadai.