Festival cooking is usually done without onion and garlic. Since now it festival season, I am posting paruppu vadai without onions. This vadai is prepared with kadalai paruppu (channa dal) and tur dal. It can be prepared in a matter of 15 minutes. Today we will learn how to prepare kadalai paruppu vadai following this easy recipe.
Paruppu Vada (without onion)-Dal Vada
Prep Time : 10 mins (excluding soaking time)
Cook Time : 10 mins
Serves: 10-12 Vadas
Recipe Category: Snacks-Festival Recipes
Recipe Cuisine: South Indian-Tamil Brahmin
Author:Padhu Sankar
Serves: 10-12 Vadas
Recipe Category: Snacks-Festival Recipes
Recipe Cuisine: South Indian-Tamil Brahmin
Author:Padhu Sankar
Ingredients needed
Bengal gram/kadalai paruppu/chana dal – 3/4 cup
Tur dal – 1/4 cup
Green chillies – 2
Red chillies – 3
Hing – a generous pinch
Curry leaves – few tender ones (optional)
Salt to taste
Preparation
Soak both channa dal and tur dal for 1 hour. After 1 hour, drain the water completely.
Take 1/4 cup of the soaked dal and keep it aside.
Grind the rest of the dal together with red chillies, green chillies, hing and salt coarsely.
Now add the 1/4 cup of dal we kept aside. Mix everything well.
Method
Make equal sized balls out of the mix and flatten it with you fingers as shown below.(1 pic)
Heat oil in a kadai. To check if the oil is hot enough, drop a little batter into the oil, if it raises to the surface immediately, the oil is hot enough to fry the vadas.
Now reduce the flame to medium, add 3 flattened patties into the oil. Let it cook for some time. Then flip it over to the other side. Once it turns golden brown, remove from the oil and place it in a kitchen towel or colander to drain off the excess oil. Paruppu vadai is ready.
Enjoy making these easy, quick and delicious paruppu vadas for this festive season.
Note – If you want you can add 1 medium sized finely chopped onions to the above batter.
More Vadai recipes for you all to enjoy this festive season
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Love these crunchy bites vit chai anytime! 🙂
Onion and garlic less recipes are always welcome at my place, crispy vadas looks fabulous.
my fav vada.. love it
lovely vadas
very very tempting, Padhu…
Love paruppu vadai anytime, looks crispy and delicious.
Prepared on 18th August 2013, some 24 Ambode's & they were exhausted within no time. It came out exactly as shown in the picture above. Very delicious. Thanks.
Vadas look absolutely delicious!
Thank you so much for this quick and easy recipe! Made it today on the occasion of Avani Avittam.
Wonderful blog! I also checked out your health and beauty tips blog and all your interesting creative activities.
You are inspiring! Keep it up.
Wonderful blog! I checked out your health and beauty tips blog, too.
You are a very inspiring person with so much creativity and initiative. It is amazing all that you have been up to.
It gives me a boost to do something of my own, too.
Regards,
Lakshmi
wow it came sumptuous
Tried it first time for Avani Avittam today and it tasted just like my mom's 🙂 Thanks for the easy recipe. Planning to make masala vada soon with onions.
Padhu: how long before the day of serving do you think we could make the mix and refrigerate it? as a working mom, it will be hard to get all ready on the day i am inviting folks over for manjal-kumkum.. thx chitra
You can refrigerate the mix for 6-7 hours, not more than that. If you grind it in the morning, you can refrigerate the batter and make vadas in the evening after bringing it to room temperature. The more time gap, the more oil it will drink.
Thank you!
Your blog is just wonderful..As i have just started cooking, your recipes help me a lot..thank u so much and keep up the good work..
Should water be added to batter while grinding?
Grind without adding water. If you find it difficult to grind, add just 1 or 2 tbsp of water.
It came out well. All in family liked it
Padhu a question about storing the vadai. So I was thinking of making the vadai a few days before an event. Then cool the fried vadai and refrigerate them. Then heat in the oven day of event. Do you think that would work? it feels like it re-crisp up and be ok. Have you ever done this and what was your experience?
You can half fry them, refrigerate it. Then bring it to room temperature and deep fry fully. I have not tried it but my friend does it at times. So I am not sure of the taste.
Thanks for the nice recipe… Will be tasty when served with hot cup of tea