Paruppu Vadai is my absolute favorite when it comes to party appetizers. It tastes good even when cold and is liked by a lot of people. So, once again as in my old post, I was ready to make vadai for a potluck. This time I decided to enhance it with the use of carrot and beetroot. It ended up being not only tasty, but also a colorful recipe. I improvised a lot in this recipe, feel free to do the same.
2 1/2 cups channa dal
1/2 cup toor dal
1/2 cup cooked white rice
15 -20 red chillies ( remember, the beetroot gives the vadais a sweet taste)
3 tsp fennel seeds
1 tsp cumin seeds
2 tbsp chopped ginger
1/2 cup chopped cilantro
1/2 cup chopped scallions/green onions
1 medium red onion finely minced
1 cup grated beetroot
1 cup grated carrot, or a combination of beetroot, carrot and cabbage to make 2 cups
salt to taste
oil, for deep frying
Soak the dals in warm water for an hour to two hours. Meanwhile, chop the onions, scallions, cilantro and grate the carrot and beetroot.
Start off by finely mincing the ginger, red chillies, cumin and fennel seeds. Add the cooked rice and pulse to combine. Grind the soaked dal in batches without adding water. I grind the different batches in varied consistencies, such that you get a good mixture. Meaning, one of the batches, I barely pulse. The remaining batches, one is coarse and one is fine. Mix the ground dal, the rice mixture, the chopped onions, scallions, cilantro and grated carrot and beetroot with enough salt.
Form into patties and fry in hot oil. Don’t fry it in too hot oil, then the outside will cook, but the insides will not be. Drain on to paper towels. Serve hot or at room temperature.
Verdict: Crispy, crunchy, sweet, yet spicy. This was a great hit at the potluck, and was gone in minutes. I liked the mild flavor of the scallions and the bite from the red onions. It was a great variation from the regular vadais.Pin It