Paruppu vadai | Aama vadai | dal vada is a traditional festival special vadai recipe often made as neivedhyam | offering to good. Crispy flavourful vadai is also a tasty South Indian Tamil snack that tastes best with filter coffee/ tea. We Tamil brahmin prepare this vadai for bhogi pandigai and Avani avittam. It is also a popular street food commonly served in tiffin centers/hotels/restaurant
Aama vadai
Aama is Tamil word for “tortoise”. The outer layer of Paruppu vada resembles tortoise skin texture hence it is popularly called Aama vada in Tamilnadu. It is one of Tamil brahmin’s signature recipes. We use three varieties of dal for this vadai, hence it’s also called Mixed Dal Vada or Mupparuppu Vadai.
How long should I soak dal?
Depending on the dal you use time May slightly vary. It takes around 2-3 hours for the dal to soak well and turn the soft press. Over soaking, dal might result in soft Vadai for crispy Vadai avoid soaking for a long time
What should be the texture of the ground dal?
Unlike Medu vada avoid grinding the batter smooth. Ground coarse Aama vada batter for the best crispy Vadai. Moisture in the soaked dal is enough for grinding, if required sprinkle cold water and grind but avoid adding extra water.
Can I make Paruppu vadai after grinding?
Yes, you need not refrigerate the batter like ulundhu vada. You can make vadai immediately. Leftover vadai batter can be stored in the refrigerator. In that case, avoid adding salt to the batter. If you kept it before touching vadai maavu stays good for two days.
How should I roll Paruppu vadai?
Avoid making a thick vadai as might not cook through. Grease your hand with water and take a small ball of batter and flatten it. Around 1/2 inch thickness. I like making small aama vadai for kids-friendly portion sizes and to cook through.
Can I add onion or other vegetables to the Vadai batter?
For festivals we make no onion no garlic paruppu vadai to offer God but if you are making paruppu vadai for evening snacks. If you are adding onion or other vegetables, add it before frying else vadai better might turn soggy. Masala vadai is one of my favorite paruppu vadai with onion.
Should I deseed chilli for vadai?
No, it is optional. To make it a kids-friendly spice, I have deseeded. In our home we generally use red chilli for paruppu vada, instead, you can use green chilli instead. Other vadai recipes in TMF
Kids after school snacks
CHANA DAL RECIPES
Baked masala vadai
Ingredients:
1/2 cup kadalai paruppu | chana dal 1 teaspoon toor dal Required salt
How to make Paruppu vadai with step by step pictures
Firstly wash chana dal, urad dal, and toor dal well
Furthermore add water, deseeded red chilli, and soak for 2-3 hours
After the chana dal turn turns soft press transfer everything into a colander
Discard the water and use dal for vadai batter
Save 1 tablespoon of soak dal and transfer the remaining dal and red chilli into the small mixie jar Furthermore add ginger and pulse 5 or 6 times until the dals are coarse ground
Add salt and grind at speed 1 once. Pulse again if required. Don’t add water, ground coarse thick vadai batter
Transfer the ground mixture into the vessel containing dal
Furthermore add curry leaves, a pinch of sugar, a generous portion of asafoetida, and butter; mix well
Heat enough oil in a heavy-bottomed deep pan
Grease your hands with water, pinch a small portion of the vadai batter, and roll. Place it on the other other hand and flatten the vadai with your palm
Alternatively, you can grease the parchment paper with oil. Grease your hands with water, pinch a small portion of the vadai batter, and roll. Place it on the parchment paper and flatten the vadai
Prepare and keep 3 or 4 vadai based on your pan size for parallel frying When oil is hot gently add the vadai and fry on medium flame
After one side is golden flip and fry another side till vadai turns golden and crispy Drain the oil in an oil filter or place a paper towel on a colander Serve hot with chutney
