Parippu Vada

Ingredients

Parippu (Tur Dhal ) - 1 cup
Dry red chilly - 2 nos
Oil - 2 cups
Green chilly (minced) - 3 nos
Ginger (minced) - 1’’ piece
Shallots (sliced) - 10 nos
Curry leaves (chopped)
Salt to taste
Water - 1/4cup

Directions

1.Soak the parippu in cold water for 2-4 hours. Drain the water. Grind ¾ of the dal to a paste adding water so that the paste is stiff. Add the remaining dal and grind coarsely. The dry red chillies should be ground together with soaked parippu(dal).
2.Mix sliced onion, minced green chillies, minced ginger, chopped curry leaves and salt.
3.Heat oil in a pan.When the oil is hot, wet the palms of your hand and shape about two table spoons of dal mixture into a 2 inch round disc. Slide the vada gently into the oil. Deep fry it till it become brown colour. Serve hot.

Uzhunnu Vada

Ingredients

Black gram(Uzhunnuparippu) - 2 glass
Onion(big) - 1
Green chillies - 2
Pepper - 1 tsp
Ginger - 1" piece
Soda powder – ¼ tsp
Curry leaves
Salt to taste

Directions

1. Soak the dal in water for some time.
2. Grind it with ¼ cup of water. (It would be better if u don’t add water.)
3. Add salt and grind again.
4. Chop the onion, ginger, green chillies and curry leaves.
5. Add all the ingredients to this ground dal and mix well.
6. Pat hands with water.
7. Make balls off the paste and make patties.
8. Make a hole in between the patties.
9. Deep fry them in oil till golden brown in colour.
10. Serve with chutney or sambhar

Ulli Vada

Ingredients

Onion – 3 (big)
Besan – 1 cup
Ginger – 1 inch piece
Green chillies – 3
Asafoetida – 1 pinch
Egg – 1
Curry leaves
Salt to taste
Vegetable oil


Directions

1. Chop onions into thin slices.
2. Chop ginger, green chillies and curry leaves.
3. Mix besan, asafoetida powder and egg with the above ingredients.
4. Make it to the right consistency (neither too watery nor too hard)
5. Make small balls with the mixture, press it light with fingers and fry it in hot oil till it becomes crisp and brown.