The two deep fried delicacy which we make for most of the festivals are ulundu vadai and paruppu vadai. I have posted the first one before itself. But somehow i forgot to post paruppu vadai recipe. No worries now, i am up with the recipe. It is so easy to make, you don’t have the difficulty in shaping this vadai too, because it just needs to be flatten before frying.
You don’t need too much ingredients to make this too. Just some fresh stuff and you are ready to go. There are some variations in this vadai recipe, i will post that soon. We use that vadai to make rasam vadai. When talking about rasam vadai, my mom makes the tastiest, mouth melting rasam vadai, which we call as restaurant style rasam vadai or nise rasam vadai. I will post that too.
I hope you will love this recipe and let me know what you think.
Preparation Time : 2 to 3 hours
Cooking Time : 1 to 2 mins for one batch
Makes – 10 to 12 vadai
Ingredients:
Split Yellow Channa Dal / Kadalai Paruppu – 1 cup
Sooji / Rawa / Semolina – 1 tblspn
Shallots / Sambar Onion or Big Onion – 1/4 cup chopped finely
Green Chilli – 4 chopped finely
Curry leaves – a small handful chopped
Salt to taste
Oil for deep frying
For grinding:
Fennel Seeds / Sombu / Saunf – 1 tblspn
Garlic – 6 fat cloves
Ginger – 2 inch piece
Method:
Soak channa dal for 2 to 3 hours. Drain it. Add this to a blender and make into a coarse puree. Don’t make it into a fine paste. You should have whole dal here and there.Take it in a bowl.
Grind ginger, garlic and fennel seeds to a rough paste without adding water. Add this to the same dal puree.
Add in sooji and salt and mix well.
Now add in onions, chilli and curry leaves in this and mix well.
Heat oil for deep frying.
Take a small portion out of this and flatten it.
Fry this in hot oil till golden brown.
Drain and Serve.
Pictorial:
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| Take all your ingredients |
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| Channa Dal is soaked |
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| Take garlic, ginger, fennel seeds in a blender |
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| Crush it up |
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| Take channa dal in a blender |
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| Make into a coarse puree |
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| Transfer that to a bowl |
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| Add the crushed ginger, garlic and fennel mixture |
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| Add some sooji |
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| Some salt |
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| Add in onions, green chilli and curry leaves |
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| Mix well |
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| Take small portion |
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| Flatten it out |
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| Form vadais like this |
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| Heat oil |
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| Fry the vadai |
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| Cook till golden |
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| Serve |
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| Enjoy with some hot tea |
Sunanda
June 6, 2013 at 5:49 amlooks so crispy and yummy.. nice presentation..
Sunandas Kitchen
Sangeetha Nambi
June 6, 2013 at 11:01 amLove this all time…
VineelaSiva
June 6, 2013 at 4:02 pmAarti the wada looks very inviting .Love the colour of the wada came out perfect.
Anonymous
April 26, 2015 at 11:58 amthanks for d recipe looks yummy
Anonymous
June 4, 2015 at 8:15 amThanks Aarthi, my cooking saviour!
Pls advise how I can prevent the vadai from breaking up when i drop it into the oil.
Thanks
Aarthi
June 5, 2015 at 3:45 pm@Anonymousif u make the mixture thick, it wont break. dont over grind it, dont add water as well.
indumathi dineshkumar
September 3, 2015 at 4:17 amlove your recipes. tq
Vahini Manohar
April 15, 2016 at 6:20 amA wonderful snack in tea time. Easy to prepare & delicious taste. Happy to eat & serve.
Shashi Sharat
June 27, 2016 at 2:32 pmNever tasted with garlic and fennel in Kerala . I think you have done some innovation to this recipe
Anonymous
November 18, 2016 at 10:43 amDear Aarthi Akka. I'm newly married and I just love all your recipes. Your site name yummytummy is very catchy through which even I got attracted towards. Really u r great. I have tried a lot of recipes of yours and today I'm gonna make this vadai for snacks. How simple it is. Chance ye illa ka. Semmaiya iruku. Keep rockingggg. I have suggested ur recipes and ur site to my friends too.
Anonymous
May 7, 2017 at 5:36 pmHot tea and a couple of ripe bananas. And your evening is heaven.
Vichu
September 10, 2017 at 4:05 amCan I add small wheat rawa instead of sooji…??
Aarthi
September 10, 2017 at 8:50 amyes u can add
Farzaana
August 31, 2018 at 3:26 pmAwesome Vada…perfect taste.. Aarthi sis u always stands out from other chefs..I am ur follower..