Ingredients:
Gram dhal (kadalai paruppu) - 1 cup
Onion - 1 medium sized finely chopped
Fennel seeds - 1/4 teaspoon
Green chilies - 1 or 2 as per liking
Salt - as per taste
Curry leaves - few finely chopped
Coriander leaves - few finely chopped
Garlic - 2 pods (optional)
Asafoetida powder - a pinch (optional)
Oil - for deep frying
Soak kadalai paruppu (Gram dhal or channa dhal) for atleast 4-5 hours and coarsely grind it in a blender. Do not make it into a fine paste, instead grind it in such a way that you can see some of the full/not broken dhal. Or instead you may keep aside a tablespoon of dhal from grinding and then add it to the ground one. Also do not add water while grinding.
To the ground paruppu add in the finely chopped onions, fennel seeds, green chilies, curry leaves, coriander leaves and salt. You may add in the garlic & asafoetida powder if you are including them. Mix everything well and keep it aside.
In a heavy bottomed kadai warm up the oil for deep frying. While the oil warms up, we shall prep the vadais. Take a small ball of the paruppu mixture and pat it flat in your palm. Now gently slide this into the oil that we have warmed up. Fry both sides for 3-4 mins depending up the thickness of your vadai.
This is a great evening snack with coffee and tastes yummy with coconut chutney.
Gram dhal (kadalai paruppu) - 1 cup
Onion - 1 medium sized finely chopped
Fennel seeds - 1/4 teaspoon
Green chilies - 1 or 2 as per liking
Salt - as per taste
Curry leaves - few finely chopped
Coriander leaves - few finely chopped
Garlic - 2 pods (optional)
Asafoetida powder - a pinch (optional)
Oil - for deep frying
Soak kadalai paruppu (Gram dhal or channa dhal) for atleast 4-5 hours and coarsely grind it in a blender. Do not make it into a fine paste, instead grind it in such a way that you can see some of the full/not broken dhal. Or instead you may keep aside a tablespoon of dhal from grinding and then add it to the ground one. Also do not add water while grinding.
To the ground paruppu add in the finely chopped onions, fennel seeds, green chilies, curry leaves, coriander leaves and salt. You may add in the garlic & asafoetida powder if you are including them. Mix everything well and keep it aside.
In a heavy bottomed kadai warm up the oil for deep frying. While the oil warms up, we shall prep the vadais. Take a small ball of the paruppu mixture and pat it flat in your palm. Now gently slide this into the oil that we have warmed up. Fry both sides for 3-4 mins depending up the thickness of your vadai.
This is a great evening snack with coffee and tastes yummy with coconut chutney.
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