Oct 22, 2009

Parappu vadai or dal vada

No festive lunch in Tamilnadu is said to be complete without Vadai (vada) and payasam (kheer). Though I never cook an elaborate lunch, I was quite eager to do so for this Diwali. So the lunch menu was of course parappu vadai and pal payasam along with drumstick sambar, tomato rasam, podalangai(snakegourd) kootu, beans poriyal, fried appalams and rice. I was really busy to take a picture of the whole thali this time. But for those who are interested can see a post on Tamil festive lunch here.
parappu vadai

Tuvar dal- 1/2cup
Channa dal- 1cup
Udid dal- 1tbsp
Dried red chillies- 6-7
Curry leaves- 1 sprig
Salt- to taste
Hing/asafoetida- a pinch
Oil for deep frying

Soak the dals for atleast 3 hours. Then add the red chillies and grind the soaked dal to a coarse paste without adding water.
Now add the hing, curry leaves and salt and mix well. Heat the oil for deep frying.
On a thick plastic sheet, put a drop of oil. Take a small portion of batter on the platic sheet and flatten it to form a small thick disc. Deep fry them in hot oil till they turn a golden brown.
Serve hot.
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