Paruppu vadai is crispier than the medu vada, which is made of urad dal, with a whole in the center. While paruppu vadai is made from chana dal ground coarse, along with onion/ spinach, ginger and so on. It has no hole just round and really crisp if the consistency of the batter is thick( not too thick) nor soft. Some people reserve a handful of chana dal to add later after it is ground coarse, to make it crisp.
INGREDIENTS
chana dal 1 cup soaked for at least 3 hours
onion 1/2 cup finely chopped optional / add chopped spinach
ginger finely chopped
green chilies to taste
ajwain 1/2 tsp
saunf 1 tsp
jeera 1 tsp
curry leaves finely chopped 1-2 tbsp
salt to taste
oil for frying
METHOD
completely drain the dal, ground it coarse along with ginger and green chilies finely chopped.
heat oil in a kadai to fry vadai.
remove in a big bowl, add salt, onion, ajwain, jeera, curry leaves mix all well, if you've reserved some whole dal without grinding, add at this stage, mix well.
as the oil will be hot, not too hot, first put one vada and see, how soon it comes up. The vadai should be brown but not burnt.
To get crispy, remove the vadai once they're half-cooked, drain, fry it the 2nd time to get crisp vadai.
serve hot with chutney. It will taste eating plain also along with hot tea/ coffee.
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