| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Indian | 1 | Servings | |
INGREDIENTS
| 3 | c | Bengal gram dal |
| 1 | c | Toor dal |
| 1 | c | Black gram dal |
| 2 | tb | Grated coconut |
| 2 | tb | Ghee |
| Oil; for frying | ||
| 4 | Red chiles | |
| 15 | Green chiles | |
| 4 | Sprigs curry leaves | |
| 3/4 | ts | Asafoetida |
| Salt; to taste |
INSTRUCTIONS
Clean, wash and soak dals together for 3 hours. Drain water completely. Grind red and green chilies, curry leaves, asafoetida, salt, and a spoonful of dals together to a fine paste. Add rest of dals and grind coarsely. Do not add any water. Add ghee and grated coconut and mix well. Take a spoonful of batter on a clean polythene sheet and pat into 5 cm. Vadais. Make 4 to 5 Vadais at a time. Heat oil and deep fry Vadais till crisp. Drain and serve hot with Chutney or Raita. Makes 45. For Masala Paruppu Vadai (Fried Snack With Pulses & Onions) - Make a batter as above. Omit grated coconut. instead add 3 onions (peeled and chopped fine) and 2 tablespoons coriander leaves (chopped fine) to the batter just before frying and mix well. From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 17, 1998
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