Crunchy Parupu Vadai

Celebrating Festivals for our family is all about food. Each holiday has a specific food associated with it. But there is one universal food that you can never go wrong with, Parupu Vadai. Deep fried, crunchy lentil fritters. Now for festivals you would generally make the 'madi' version of this without onion. But for a party, you can add chopped onion to the batter and this recipe will transform into masala vadai! These vadai's are also referred to as Aamai Vadai, due to the shape which resembles a turtle (Aamai means turtle in Thamizh).

I tried my hand at vadai by myself and they sucked. I used too much water and the batter became too loose. When you deep fry a very loose dough, you wont get the rough crunch that is key to this dish. Making a good vadai is all about the consistency of the batter. It should form a ball and hold its shape in your hand, so a really rough grind of the lentils is what you are looking for. Add the water a little bit at a time, until the lentils can be ground without turning into a mush. A few whole pieces of the lentils in the batter is fine.

In my opinion Vadai is a traditional South Indian comfort food. Eat it with sambar and chutney and anyone will be happy. My brother in law helped me make these vadai's. Its a good group activity, deep frying in general should be a group activity, the more the merrier and one person doesn't end up with the tedious task of standing and frying everything up. Plus the more people there are to eat them the less you will consume!

Living in North America and trying to celebrate Hindu holidays can be challenging when you don't get a formal day off work. Making time to create elaborate traditional meals can be hard when they fall on a weekday. What I try to do is follow up the festival with some kind of special meal on the weekend. Looking back at my blog and seeing where I took the time to do this created a lasting memory that was worth the effort and helped me to feel connected to my own heritage. Its easy to celebrate Christmas and Thanksgiving, with 3-4 day holidays and all the buildup in the stores and advertising on TV. One of the great ways to mark Indian festivals that my friends have done is to have a house party, especially for Deepavali. Maybe I'll start doing the same for occassions like Pongal, Krishna Jayanthi, Tamil New Years, Rama Navami, Navaratri....everyone is always up for a party and an excuse to dress up in Indian clothes!

Parupu Vada
1 cup of channa daal
1/2 cup of toor daal 1/4 cup of urad daal
10-25 dried red chillies, depending on how hot you want
1/2 tsp asafoetida
curry leaves 4-5
salt to taste

1. Soak the lentils for 2 hour with water to cover. Once soaked the lentils should break easily if you pinch them. Wash them in water, and drain.
2. Add the dried red chillies, asafoetida, salt, and ripped curry leaves.
3. Grind this in a blender adding very little water so it is roughly blended.
4. The thick batter should be formed into silver dollar sized patties, rounded on top and bottom, and should hold their shape in your palm.









5. Deep fry in hot oil on both sides until browned. Use a good quality vegetable oil for this with a high smoking point.














21 comments:

Nags said...

yum! i made these recently but the pics turned out so bad that i haven't posted it yet!

Savithri said...

Looks delicious!! Parupu vadai is my favourite kind:)

Siri said...

yummy :) I am drooling over the vadai.

Cheers,
Siri

Shyam said...

Damn, that looks goooooood! I love paruppu vadai without onion.

Sree vidya said...

Hi Kanchana!
You have a yum blog.
i jus love paruppu vadai.
I would like to mention 2 tips I use for a less oily and crunchy vada.
Before grinding the dal, hold a handful of soaked dal and grind the rest. Later mix the soaked dal with the ground dal.
Make the batter jus before making the vada and mix one tsp of hot oil, to make it less oily.

Sry if you know this already.

Vidya

SJ said...

I made this just yesterday. I added onions, dill, coriander leaves and green chillies and fried them in an appan pan instead! I am terrified of the hot oil! However you do it, this vada is the best no?

Vani said...

Hey, good to see you back in action! Vadas look great

A_and_N said...

I love parippu vadais! :) Gorgeous pics, Kanchana!

sampada said...

yummy sounds delicious...brilliant photos...mouthwatering..i wanna try it...right away i'm gonna get the ingredients from www.myethnicworld.com and try these...thanks for sharing.

Srivalli said...

hey kach..thats looking so yum!..

Sriram said...

Now I am hungry!

mona said...

Delicious! Dal wadas are my fav too. Lovely clicks.

VIDYA VENKY said...

i always loved this vadai...iam a gr8 fan of ur blog....do visit mine when u can

Vinod Agarwal said...

Looks so yummy, dal wada is my favorite

Varsha Vipins said...

Wow..they are looking so fab..!!..especially the first pic..u have a great space here..:)

Sandhya said...

hi Kanchana,
I tried out your aloo palak and it was yummy! You have a great blog out there,keep up the good work
Sandhya

Anonymous said...

I have become a fan of this site

ramya said...

delicious and mouthwatering. can't eat it out of the web page.

Tarantismo said...

Hi,
I was just wondering if there's any way to replace the deep frying with grilling? I read a recipe somewhere where the vadas were grilled. Unfortunately, I didn't bookmark that site !! Would you know if grilling is an option? And how the recipe would change?

anmati said...

Hola, I am your big fan! been Visiting your site since so long.
so, just curious about the etymology of aamai vadai. interesting!
coz in Karnataka this is a classic traditional recipe and we call it Ambode:)

there could have been a mixup!

Anonymous said...

good taste! I luv this vada without onion and easy to make