How to make crispy parupu vadai

Topic started by Bhuvna Ram (@ 213.42.2.28) on Tue Apr 13 03:44:27 EDT 2004.
All times in EST +10:30 for IST.

Please advice

Responses:

From: Andal Balu (@ user-1120kqg.dsl.mindspring.com) on: Thu Apr 22 18:09:00 EDT 2004

Soak equal amounts of yellow split peas and chana dhal for 1-2 hours. Grind it (with very little water) coarsely with red chillies, jeera and hing. Do not grind it very fine. The ground paste has to be thick and coarse. Add chopped onions, somph, and salt. Deep fry them. The vadas should not be too thick. The oil temperature has to right. If the oil gets too hot, the outside will turn darker and the inside will stay raw and uncooked.
From: Bhuvna R (@ 195.229.241.170) on: Sat Apr 24 04:56:11 EDT 2004

THANKS A TON
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sat Apr 24 07:41:30 EDT 2004

Before grinding the dhal, u can take a handful of whole soaked dals separately and later mix with the ground dhal, that would add to the taste too. I read in Mrs.Meenakshi ammal's cookery book.
From: seetha (@ cs2417572-237.houston.rr.com) on: Sun Apr 25 23:14:18 EDT 2004

Adding a tablespoonful of raw rice to the dals while soaking makes vadas really crisp.
From: Anjana (@ cache106.156ce.maxonline.com.sg) on: Mon Apr 26 00:41:11 EDT 2004

Dear R,

I followed ur tip and i got very crispy & tasty parippu vadai ...!!Thanks alot..
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon Apr 26 05:02:48 EDT 2004

Thanks Anjana. Can even add one or two tsp of rava to get the crispiness. I always do that.