Paruppu vadai / Aama Vada
Paruppu Vadai or aama vada is a deep fried savory cooked with lentils and spices. I know most people confuse with the name of Aama vadai. When am kid, I used to ask my mom whether it has Tortoise in it (Aama meaning Tortoise in Tamil). The reason of being getting the name of Aama vadai is due to the hard outer shell which resembles like tortoise. Usually if its rainy or dull cloudy season, I will prepare Masala vadai to accompany with my tea break. I will add more garlic, onion and fennel seeds to make it spicy & it can go well with Tomato ketchup. If you are doing it for festival time, better to skip garlic and onion to make more divinely traditional.This month being Pongal festival season I am thinking to post this recipe which will be defintiely useful for my friends & bloggers. Lets check the recipe.
Channa dhal (Kadala paruppu) - 3/4 cup
Urad dhal - 1 tbsp (To get softness)
Toor dhal - 1/4 cup
Raw rice - 1/2 tbsp
Red chillis - 2
Ginger - 1 inch piece
Hing - 1/4 tsp
Curry leaves - 1 spring
Salt to taste
Oil for deep frying
If you are preparing for casual tea time snack, include the following items together with above.
Fennel (Sombu) - 1/2 tsp
Onion - 1 big
Garlic - 3- 4 cloves (crushed)
Mint leaves - 3 tbsp
Soak channa dhal, urad dhal, raw rice and toor dhal separately for 3- 4hours. You can soak urad + toor dhal together and channa dhal separately. Soak red chillis in water as well.
After 4 hrs, drain the water completely and grind all dhals + raw rice to a coarse paste. No need to add water when grinding. If necessary sprinkle little water. Dont grind it too smooth as it will get separate when you add it in oil. Also grind red chillis, ginger and curry leaves together with soaked dhal.
Now put the coarsely grind paste in a bowl. Add salt and hing. (If you are preparing for tea time snack, add chopped onions, crushed garlic and mint leaves. Skip it if you are doing for festival season).
Add oil deep enough for frying. Make small balls of grinded dough paste. Wet your hands and press it gently to make it flattened.Drop it into oil and fry till golden brown on both sides. Drain out the excess oil using kitchen towel. Make sure oil is in medium flame to avoid burning.Paruppu /aama vadai is ready for serving to God.
Dedicate this to God in this festival season and May God bring all happiness to everyone !!