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Home » Recipe Index » Snack Recipes

Naalu Paruppu Vadai- 4 Lentil Fritters

Last Modified: August 4, 2020

This recipe is the outcome of my baseless addictions to cookery shows on TV. While not every recipe made on TV can hook me, some can make me feel very compulsive and passionate about it. This vadai made me feel that way. Intense, passionate and longing to go. That s how strongly i can feel about cooking.

While the usual paruppu vadai is made with bengal gram dal, this vadai recipe uses 4 types of lentils making it protein rich albeit the DEEP FRIED tag. Deep fried once in a while is ok. Once in a while is once in 2 months at my place.Well, the beauty of the recipe is that the flavors are all different and once you take a nibble, they hit you from all directions. This recipe is loosely adapted from a cookery show that i happened to watch every week religiously.Anyway the point is i made this vadai and it was a great hit. So give it a shot when you are looking for protein and flavor in one package.

Recipe For Naalu Paruppu Vadai
( Deep fried fritters made with 4 types of lentils and spring onions)

Prep Time: Under 2 hours
Cook Time: 30 mins
Yields around 10 vadas

What You Need?

Bengal gram dal or chana dal 3 tbsp
Red gram dhal or toor dal 3 tbsp
Urad dal or bengal gram dal 1 tbsp
Moong Dal or yellow lentils 1 tbsp
Ginger 1 ” bit
Dry red chilies 10
Spring onions 4 chopped finely
Cumin seeds ½ tsp
Hing a large pinch
Salt to taste
Oil to deep fry

How To Make It?

Soak the dals together for about 1 hour in 3 cups water.
Once done, drain the water completely and set aside.
In a blender, place the soaked dal and the other ingredients except the oil and grind to a coarse paste.
Check for seasoning at this stage and add salt if required.
Heat oil in a pan.
In the meanwhile, divide the dough into small rounds and flatten them a little.
Check if the oil is hot enough by dropping a lil of the vada batter into the oil. If the batter comes up immediately, it means the vada is done.
Start frying the flattened discs by dropping them in the hot oil in batches of 3 or 4.
Fry them on medium low until golden brown.
If you fry them on high, then you will get vadas that are cooked on the outside but uncooked on the inside.
Once done, drain them on a kitchen towel.
Serve hot with rice,

Sending this to My Legume Love Affair 52 hosted by Sra this month
for Susan and Lets Cook Protein Rich Foods at Radhi s Tickling Palates
Let's Cook

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Reader Interactions

Comments

  1. Anonymous says

    June 18, 2014 at 1:14 pm

    Hi very nice vadas … Looks so yummy … I gonna try today.thanks.<br />

    Reply
  2. srividhya Ravikumar says

    October 25, 2012 at 2:16 pm

    such an awesome vadai..love it…

    Reply
  3. Priya says

    October 24, 2012 at 4:42 pm

    They looks fabulous and super crispy,i dont mind grabbing some and having anytime.

    Reply
  4. Charul @ Tadka Masala says

    October 24, 2012 at 1:00 pm

    These looks crisp and delicious brown. And its healthy too. 🙂

    Reply
  5. Priya R says

    October 23, 2012 at 2:49 pm

    vadas look so good and crisp 🙂 want to have some now

    Reply

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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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