Paruppu Vadai | Aama vadai recipe is a traditional vadai made in Brahmin houses for bhogi pandigai and aavani avittam. This paruppu vadai is served at weddings too. I have already posted ulundu vadai and paruppu vadai too, but this version of aamai vadai is the traditional one made in our family. Along with this vadai we also make poli for bhogi and aavani avittam. I have a few varieties of poli |boli collections, check out my paruppu poli, thengaai poli and paal poli too. As tomorrow is bhogi pandigai, I thought I would post this aama vadai |paruppu vadai recipe today. Wishing you all a very Happy Pongal. See you all with interesting recipes for kannu pongal soon. Check out my pongal festival recipes.
Also check out aval vadai , Muparuppu vadai
Paruppu Vadai | Aama vadai recipe
South Indian style paruppu vadai without onion and garlic
Servings 14 vadais
Ingredients
- ½ cup Channa dal
- ¼ cup Toor dal
- 2 Red chili
- Asafoetida a generous pinch
- Salt as needed
- Curry leaves few
- 1 tsp Ghee
- Oil for deep frying
Instructions
- Soak the channa dal and toor dal together for 2 hours.
- Drain the water completely and put this in a mixie jar for grinding.
- Grind this coarsely. No need to add water while grinding. You can sprinkle a little if needed.
- Add curry leaves, asafoetida, ghee, and salt to the ground mixture.
- Mix it well nicely. Add the salt only before making the vada. You can grind the dal keep it inside the refrigerator and make it later too. In that case, add salt just before making and mix well.
- Heat oil for frying. When the oil is hot bring it down to medium-low.
- Take a lemon-sized ball of the vadai mix and flatten it into patties.
- Do not flatten it too thick or too thick. Let this be a little smaller in size than the usual masala vadai.
- Carefully drop them in the oil. You can put 4-5 in one batch depending upon the size of the pan.
- Fry till golden brown on both sides.
- Do not fry in too hot oil, else the inside of the vadais will not get cooked.
- Drain the vadai with a kitchen towel.
- Vadais are ready for neivedhyam.
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Notes
Notes:
1. Always cook the vadai on medium flame. Else it will not be cooked inside. 2. You can add the curry leaves while grinding. 3. You can add finely chopped cabbage to the ground batter. 4. Some fennel seeds and onions can be added to make it masala vadai. 5. Left over vadais can be dunked into rasam and can be made as rasa vadai. 6. Ghee is added to give crispiness to the vada, a tip I learned from a cook mami who cooks for us during festivals.
1. Always cook the vadai on medium flame. Else it will not be cooked inside. 2. You can add the curry leaves while grinding. 3. You can add finely chopped cabbage to the ground batter. 4. Some fennel seeds and onions can be added to make it masala vadai. 5. Left over vadais can be dunked into rasam and can be made as rasa vadai. 6. Ghee is added to give crispiness to the vada, a tip I learned from a cook mami who cooks for us during festivals.
Method:
- Soak the channa dal and toor dal together for 2 hours.
- Drain the water completely and put this in a mixie jar for grinding.
- Grind this coarsely. No need to add water while grinding. You can sprinkle a little if needed.
- Add curry leaves, asafoetida, ghee, and salt to the ground mixture.
- Mix it well nicely. Add the salt only before making the vada. You can grind the dal keep it inside the refrigerator and make it later too. In that case, add salt just before making and mix well.
- Heat oil for frying. When the oil is hot bring it down to medium-low.
- Take a lemon-sized ball of the vadai mix and flatten it into patties.
- Do not flatten it too thick or too thick. Let this be a little smaller in size than the usual masala vadai.
- Carefully drop them in the oil. You can put 4-5 in one batch depending upon the size of the pan.
- Fry till golden brown on both sides.
- Do not fry in too hot oil, else the inside of the vadais will not get cooked.
- Drain the vadai with a kitchen towel.
- Vadais are ready for neivedhyam.
Notes:
- Always cook the vadai on medium flame. Else it will not be cooked inside.
- You can add the curry leaves while grinding.
- You can add finely chopped cabbage to the ground batter.
- Some fennel seeds and onions can be added to make it as masala vadai.
- Left over vadais can be dunked into rasam and can be made as rasa vadai.
- Ghee is added to give crispiness to the vada, a tip I learned from a cook mami who cooks for us during festivals.
vadai look so crunchy and tempting.
This crispy vada can't go wrong..happy of pongal Jey.. Ur vadai steal the show..hum yum
crispy delicious looking vada to snack on
hi crunchy vadais.we too make poli vadai and payasam for bhogi.but for me amavadai comes harder only,even if i add equal amounts of turdal and gramdal.is there any tips for getting soft vadais.please share.
hi crunchy vadais.we too make poli vadai and payasam for bhogi.but for me amavadai comes harder only,even if i add equal amounts of turdal and gramdal.is there any tips for getting soft vadais.please share.
I followed your recipe exactly and the vadais came out great. Thanks for the recipe.
Awesome receipe… thank you for sharing
What about rice n urad dal. Believe We can also add those
2 spoons each
We don't add urad dal and rice.My mom and mil both don't ad, so i am not aware of that.