Recipe - Deep-fried lentil patties (paruppu vada)

[Guest guest]

This is a typically south indian snack. Serve with tomato sauce or coconut

chutney.

 

Ingredients:

------------------

1 cup split yellow chana dhall

1/2 cup tur dhall

1/4 cup urad dhall

5 green chillies (or to taste)

pinch asafoetida (optional)

1 cup finely chopped onions - optional

Salt to taste

any cooking oil for deep frying

 

Cooking procedure:

-----------------------------

1. Put the three dals in a bowl and top with very hot water. Let it soak for

about half an hour.

2. Discard the water in which the dal was soaked.

3. Grind the soaked and softened dal coarsely along with the chillies. Add salt

and asafoetida, run the mixer again, and check for taste. (Use very little water

for grinding, just enough to bind the dals together)

4. If you are using the chopped onions/cabbage, add them now, and mix it all

well.

5. Heat enough oil in a deep wok or fryer. When the oil is hot, pour 2-3

tablespoons of the hot oil onto the batter and mix again - this will make the

vadas crisp on the outside and soft inside when they cook.

6. Make slightly flattened balls of the batter (about 1/2 inch thick). (They

should look somewhat like felafel.) Carefully drop as many rounds into the wok

as will fit on the surface of the oil.

7. Fry on medium heat until they are a golden brown in colour. Drain on paper

towels and serve hot with any sauce or chutney.

 

TIPS: Best eaten fresh. The vadas will be tasty the next day as well, but

naturally enough they will not be crisp, and will be a bit dry.

 

Do not keep the batter for a long time after it's been made, or the vadas will

simply suck in oil when you fry them.

 

Chronicles of Riddick DVD/VHS 3rd January

http://www.lycos.co.uk/entertainment/riddick/

 

 

 

 

[Guest guest]

do you have a recipe for coconut chutney, too?

 

recipesonly <recipesonly wrote:This is a typically south indian

snack. Serve with tomato sauce or coconut chutney.

 

Ingredients:

------------------

1 cup split yellow chana dhall

1/2 cup tur dhall

1/4 cup urad dhall

5 green chillies (or to taste)

pinch asafoetida (optional)

1 cup finely chopped onions - optional

Salt to taste

any cooking oil for deep frying

 

Cooking procedure:

-----------------------------

1. Put the three dals in a bowl and top with very hot water. Let it soak for

about half an hour.

2. Discard the water in which the dal was soaked.

3. Grind the soaked and softened dal coarsely along with the chillies. Add salt

and asafoetida, run the mixer again, and check for taste. (Use very little water

for grinding, just enough to bind the dals together)

4. If you are using the chopped onions/cabbage, add them now, and mix it all

well.

5. Heat enough oil in a deep wok or fryer. When the oil is hot, pour 2-3

tablespoons of the hot oil onto the batter and mix again - this will make the

vadas crisp on the outside and soft inside when they cook.

6. Make slightly flattened balls of the batter (about 1/2 inch thick). (They

should look somewhat like felafel.) Carefully drop as many rounds into the wok

as will fit on the surface of the oil.

7. Fry on medium heat until they are a golden brown in colour. Drain on paper

towels and serve hot with any sauce or chutney.

 

TIPS: Best eaten fresh. The vadas will be tasty the next day as well, but

naturally enough they will not be crisp, and will be a bit dry.

 

Do not keep the batter for a long time after it's been made, or the vadas will

simply suck in oil when you fry them.

 

Chronicles of Riddick DVD/VHS 3rd January

http://www.lycos.co.uk/entertainment/riddick/