Dal Vadda/ Paruppu ( in Tamil means dal) vadai, though both are vada, but made with different dals. In the South, we've Medhu vadai, made only from white urad dal and green chilies, salt and some add curry leaves at times onion. Paruppu vadai is made with chana dal, Arhar dal and little urad dal, ground coarsely, one may add onion, spinach while making it.
Gujju vada is made with chana dal and moong dal ( yellow-skinless).
INGREDIENTS
chana dal 1/2 cup washed and soaked for 2 hours
moong dal 1 cup washed and soaked for 2 hours
green chilies to taste chopped
onion 1 medium finely chopped
ginger paste 1 tsp
turmeric pdr 1/2 tsp
garlic pearls 3 optional
hing 1/4 tsp
salt to taste
oil to fry
coriander leaves chopped 2-3 tbsp
METHOD
drain the dals, 1st grind chana dal coarse, then add moong dal and grind coarse
add green chilies, garlic, hing and grind to a coarse mixture
remove in a big bowl, add coriander leaves, ginger paste, onion, turmeric pdr, jeera and dhania powders, mix well add salt last, mix well.
heat oil, in medium hot oil, make flat vadas, fry till brown on both sides, drain on paper napkins.
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