Ingredients and quantity
- Bengal gram dal – 100gms.
- Green chillies – 10gms.
- Garam masala – 5gms.
- Red chilli – 5gms.
- Salt - To taste.
- Ginger – 5gms.
- Oil – For frying
- Curry leaves – Few sprigs.
- Shallots – 30gms.
- Asafoetida – 2gms.
Method of preparation
- Soak the dal with red chilli for about 1½ hours. Grind coarsely.
- To this mixture add chopped onions, chopped green chillies, garam masala, chopped curry leaves, chopped ginger, cumin, and asafoetida.
- Nicely Flatten between your palms and fry in hot oil.
- N.B: Flattening gives crispiness to the vada.
Paruppu vadai