Again this is another famous South Indian delicacy made especially during festivals. Here is the recipe.
1. Soak 1 cup Kadalai Paruppu(Chana Daal) and 1 cup Tuvaram paruppu(Toor Daal) for 2 hours in water. If you are running short of time, you could soak them in hot water for about an hour.
2. In a mixie container, first add Red Chillies(about 3), Green Chillies(about 2 or 3), Curry leaves, Salt and Perungayam(Asafoedita/Hing) and grind. Some prefer to add Mint leaves and Coriander leaves while grinding. I have tried them myself too and it tasted very good. The reason why these should be ground first is, when you add the daal mixture to grind and add the chillies on the top, the chillies do not get ground properly.
3. Make sure that you have drained all water from Daal. The daal should contain as little water as possible.
4. You could leave some 10-15 pieces of Daal outside.
5. In the same mixie container, which consist of ground chillies, add the daal. Do not run the mixie for long. Turn on the mixie for only a few seconds. The mixture should be coarse.
6. Now add the left out 10-15 pieces of Daal to the mixture. [ You could add finely chopped onion at this stage]
7. Heat oil in medium flame
8. Take a thick polythene cover. I usually prefer Aavin cover to make any delicacy. Apply little oil on the cover. Take a small quantity of the mixture, spread it over the cover, make it into a round shape and drop in the oil with care. You could also make the round in hand and then drop in oil with care.
9. Make sure that both the sides turn brown. Spread out in a piece of paper or cloth to drain excess oil from the Vadai.
Now hot Vadai is ready to be served !!
1. Soak 1 cup Kadalai Paruppu(Chana Daal) and 1 cup Tuvaram paruppu(Toor Daal) for 2 hours in water. If you are running short of time, you could soak them in hot water for about an hour.
2. In a mixie container, first add Red Chillies(about 3), Green Chillies(about 2 or 3), Curry leaves, Salt and Perungayam(Asafoedita/Hing) and grind. Some prefer to add Mint leaves and Coriander leaves while grinding. I have tried them myself too and it tasted very good. The reason why these should be ground first is, when you add the daal mixture to grind and add the chillies on the top, the chillies do not get ground properly.
3. Make sure that you have drained all water from Daal. The daal should contain as little water as possible.
4. You could leave some 10-15 pieces of Daal outside.
5. In the same mixie container, which consist of ground chillies, add the daal. Do not run the mixie for long. Turn on the mixie for only a few seconds. The mixture should be coarse.
6. Now add the left out 10-15 pieces of Daal to the mixture. [ You could add finely chopped onion at this stage]
7. Heat oil in medium flame
8. Take a thick polythene cover. I usually prefer Aavin cover to make any delicacy. Apply little oil on the cover. Take a small quantity of the mixture, spread it over the cover, make it into a round shape and drop in the oil with care. You could also make the round in hand and then drop in oil with care.
9. Make sure that both the sides turn brown. Spread out in a piece of paper or cloth to drain excess oil from the Vadai.
Now hot Vadai is ready to be served !!
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