The very thought of parupa vadai or dal vadai brings with it nostalgic memory of long distance train travel with cousins. My perima (dads brothers wife) was a big fan of this vadai. My peripa (dads brother) would definitely buy it from the station and we all would enjoy with her.
For some unfathomable reason the search for parupa vadai/dal vada on google results in masala vadai or kara vadai which includes onion and sometimes garlic too. For me parupa vadai is what my mom makes at our tambrahm home and it has no onions, ginger garlic etc etc additional. Its a simple mix of dals ground to coarse consistency and deep fried. So here is presenting my moms version which i believe is truly Palakkad style.
Ingredients
Toor dal- 1/2 measure
Chana dal- 1/2 measure
Udit dal - 2 tbsp
Raw rice - 1 tsp
Salt
Chana dal - 1 tsp soaked
Dry red chillies -2
Green chilli -1 spicy variety
Hing - 1/2 tsp
Curry leaves - 10-15 leaves
Oil for deep frying
Method
1) Soak udit dal separately. Soak dals and rice together. Both for one hour. You can do in hot water so the dals gets well soaked. For convenience you can soak it overnight also.
2)While grinding take dry red chilli, green chilli, hing in mixer and first one pulse. Then add dals and rice and grind three fourth. Lastly add udit dal and give one mix. Udit dal should not be ground much. Add very little or no water while grinding as the batter needs to be thick. If watery then the vadas will not form properly.
3) Take it in a bowl , add the Chana dal soaked and kept separately, salt and lot of cut kadipatta/ curry leaves. Mix all this well.
4) Make small flat pattis on your wet palm or plastic sheet and deep fry.
Comments