Paruppu Vadai Recipe, Tamilnadu Style Paruppu Vadai Recipe

Recipe for south Indian Tamilnadu style paruppu vadai recipe. Made with chana dal. With step by step pictures.

My moms family is big. Super big. She has 6 sisters and 4 brothers. The last of the lot is my aunt Prema Sithi. She was the one who would take all the children for shopping in her Fiat car and would buy big boxes of ice cream on the way back home. Usually, when our aunts and uncles visited home, they would bring sweets and snacks. But Prema Sithi would get us toys. Not just any toys but super cool toys and board games. So Prema Sithi was the favorite aunt among the kids. She still is. This is her signature vadai recipe. Here is a picture of Prema Sithi, my baby and paati.

Soak the chana dal for 2 hours. Do not soak longer than that or the vadai will consume a lot of oil while frying. Drain the dal after 2 hours. Grind the dal with the red chillies, asafoetida and salt. My aunt says rock salt tastes well for this recipe. Use about 2-3 tablespoon of water while grinding. You should grind the batter to a coarse paste. The coarse texture is very important.

To the ground batter, add in lots of finely chopped onions, chopped curry leaves, chopped coriander leaves, finely chopped green chillies and cumin seeds. My aunt says that adding lots of onions and coriander leaves adds flavour to the vadai. So be generous with the veggies.

Mix well and check for seasoning. Add extra salt if necessary. Form the vadai. Take a small lime size batter in hand and make a ball. Make small balls. Remember that smaller balls makes for crispier vadai’s. Gently flatten it on the hands. Gather the edges to smoothen. The more you flatten, the more crispier the vadais.

Gently lower the vadais in hot oil and cook the vadai on both sides until golden brown. Drain on paper towel.

Serve hot in a big bowl with your family.

For Grinding

• 1 cup ( 250 ml) Chana Dal
• 1 teaspoon rock salt
• 2 dried red chillies
• 1/4 teaspoon asafoetida

Other Ingredients

• 2 onions, finely choppes
• 10 stalks coriander leaves, finely chopped
• 2 sprigs curry leaves, finely chopped
• 1 green chilli, finely chopped
• 1/2 teaspoon cumin seeds

For frying

• 500 ml Oil for deep frying

1. Soak the chana dal for 2 hours. Drain the dal after 2 hours. Grind the dal with the red chillies, asafoetida and salt. Use about 2-3 tablespoon of water while grinding. Grind the batter to a coarse paste.
2. To the ground batter, add in lots of finely chopped onions, chopped curry leaves, chopped coriander leaves, finely chopped green chillies and cumin seeds.
3. Mix well and check for seasoning. Form the vadai. Take a small lime size batter in hand and make a ball. Gently flatten it on the hands. Gather the edges to smoothen.
4. Gently lower the vadais in hot oil and cook the vadai on both sides until golden brown. Drain on paper towel.
5. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 hours
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Tamilnadu

For Grinding

• 1 cup ( 250 ml) Chana Dal
• 1 teaspoon rock salt
• 2 dried red chillies
• 1/4 teaspoon asafoetida

Other Ingredients

• 2 onions, finely choppes
• 10 stalks coriander leaves, finely chopped
• 2 sprigs curry leaves, finely chopped
• 1 green chilli, finely chopped
• 1/2 teaspoon cumin seeds

For frying

• 500 ml Oil for deep frying

1. Soak the chana dal for 2 hours. Drain the dal after 2 hours. Grind the dal with the red chillies, asafoetida and salt. Use about 2-3 tablespoon of water while grinding. Grind the batter to a coarse paste.
2. To the ground batter, add in lots of finely chopped onions, chopped curry leaves, chopped coriander leaves, finely chopped green chillies and cumin seeds.
3. Mix well and check for seasoning. Form the vadai. Take a small lime size batter in hand and make a ball. Gently flatten it on the hands. Gather the edges to smoothen.
4. Gently lower the vadais in hot oil and cook the vadai on both sides until golden brown. Drain on paper towel.
5. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 hours
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/tamilnadu-style-paruppu-vadai/

Easy recipe for corn cutlet. Perfect for parties. One of the great make ahead Party recipes. Freezes well too. With step by step pictures.

I am an appetizer girl at parties. I get full with appetizers that I skip main course. Appetizers are comfort food. This recipe for corn cutlets makes it perfect for parties. It can be made ahead and kept in the fridge till its fried. It freezes well too. This recipe is especially a hit among the children. I use an air fryer to make this corn cutlet at home so its healthy, and I prefer to shallow fry during parties for children. Whatever you do, its one great recipe to have in your repertoire. Here is how to do corn and potato cutlets.

Boil the potatoes till fork tender. Mash the potatoes and mix it with boiled corn kernels. Set aside. Heat oil in a pan and add in the chopped onions. Fry till the onions are soft. Add in the crushed garlic and saute for a minute. Next, add in the chopped curry leaves, finely chopped green chilies and salt. Make sure to chop the green chilies finely else the children will have their mouth on fire. Set aside.

Add in this mixture to the potato corn mixture along with finely chopped coriander leaves. Mix well. Check for seasoning. Mix well to combine. Make small patties and keep it in a plate.

Now lets make an assembly line. #Have all the patties in a plate ready #Beat one egg and have it in a bowl #Have bread crumbs ready in a bowl

Take the patties and dip it in the egg and then the bread crumbs. Set aside. Repeat till all the patties are coated in egg and bread crumbs. Set aside.

#Shallow Fry Method Heat oil in a pan until hot. Place the patties and shallow fry on both sides until golden. Remove the cutlets and drain on paper towels.

#Air fryer Method. Place the patties inside the air fryer. Set the timer for 10 minutes and fry the patties in 200 degrees Celsius temperature. Fry in batches. Do not over crowd the air fryer.

Serve the cutlets hot with Ketchup and Mayo.

Make your parties stress free with make ahead recipes like these.

Main Ingredients

• 4 potatoes, boiled
• 1 cup corn, boiled
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 1 sprig curry leaves, finely chopped
• 3 green chilies, finely chopped
• 1 teaspoon salt
• 5 stalks coriander leaves, finely chopped

For the Coating

• 1 egg, beaten
• 1 cup bread crumbs

For Frying

• 1 cup vegetable oil

1. Boil the potatoes till fork tender. Mash the potatoes and mix it with boiled corn kernels. Set aside.
2. Heat oil in a pan and add in the chopped onions. Fry till the onions are soft. Add in the crushed garlic and saute for a minute. Next, add in the chopped curry leaves, finely chopped green chilies and salt. Set aside.
3. Add in this mixture to the potato corn mixture along with finely chopped coriander leaves. Mix well. Check for seasoning. Mix well to combine. Make small patties and keep it in a plate.
4. Take the patties and dip it in the egg and then the bread crumbs. Set aside. Repeat till all the patties are coated in egg and bread crumbs. Set aside.
5. Heat oil in a pan until hot. Place the patties and shallow fry on both sides until golden. Remove the cutlets and drain on paper towels.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Indian