We make Paruppu vadai typically on festival days at our house and it is an authentic Tanjore Cuisine snack. It is made with combination of Thoor dal, Urad dal and Channa dal.
If you are grown with a family of more than a kid, you would know that whatever food one child like would not liked by the other. In my family, my younger son like Ulundhu vadai but my elder son hates it as he likes only Aama Vadai. Invariably I make both on any festive days.
Aama vadai got its name due to its resemblance to Tortoise. The vada is thick at center and thin at the center and hence its name. Here is a simple recipe to make the vada.
- 1/2 Cup Toor dal
- 1/2 Cup Channa dal
- 1/2 Cup Urad dal
- 1/4 Cup Raw rice
- 1 Tsp Chilli powder
- 1 Tsp Salt
- 1/4 Tsp Asafoetida
- 1 Tbsp Curry leaves Torn into pieces
- 1 Tbsp Coriander leaves Finely chopped
- 1 Cup Oil for frying
Wash and soak Toor dal, Urad dal, Channa dal and rice together for 2 hours.
By now the dals should have been well soaked and now drain water completely. Grind the dals in a mixer without adding any water into a coarse paste.
Heat oil in a thick bottomed kadai.
To the paste, add chilli powder, salt, asefoetida, curry leaves and coriander leaves and mix well.
In your hand make a small ball out of the paste and flatten it at top slightly. Drop it carefully in the hot oil. In a medium flame, cook the vadai till both sides cook evenly and color turns to golden brown.
- Add a Tsp of ghee to the paste before frying. This would help the vada to become crispy.
- Add a Tablespoon of hot oil to the paste before frying. This would help in vada becoming crispy
Paruppu vadai-Aama vadai-Step by Step instructions
* Wash and soak Toor dal, Urad dal, Channa dal and rice together for 2 hours.* Drain water completely from the soaked dal mixture and grind in a mixer to a coarse paste. The dal mixture itself contains water, therefore do not add any more water. Make the paste coarse as shown above. In parallel heat oil in a kadai in medium flame.
* To the dal mixture, add chilli powder, salt, asefoetida, coriander leaves and curry leaves. Mix it well with your hand.
* In your hand make a small ball out of the paste and flatten it at top slightly. Gently drop it in the hot oil.* In a medium flame, cook the vadai till both sides cook evenly and color turns to golden brown.
Related: Have you tried Cucumber Lassi. After having vada, cucumber lassi will be more soothing to stomach. Do try and let me know your feedback.