Wish you and your family a very Happy and Prosperous Pongal and Sankranthiya Subhashayagalu. Pongaloo Pongal!!!
To know more about this festival click here
To know about dishes prepared on this day click here
Today I prepared Pasi Paruppu Payasam and Paruppu/Dal Vadai for the Bhogi Festival which is the first day of Pongal. This recipe is pending is very long time in my drafts.
Paruppu Vadai/Dal Vada is prepared on all auspicious ocassions without onion and garlic.
Here goes the recipe
Kadalai Paruppu/Channa Dal 3 cups
Dry Red Chilli 2 nos(as per your taste)
Inji/Ginger a small piece
Asafotida/Hing 1/4 tspn
Curry leaves/Coriander leaves few chopped
Oil for deep frying
Paasi Paruppu/Moong dal 2 tspns(soaked separately)
Grated coconut 2 tspns
Soak kadalai paruppu for 4 to 5 hours in water.
Then add coarsely with salt, red chilli, ginger in mixie or blender without adding much water to paste.
Transfer it to wide bowl, add rest of the ingredients and mix well.
Heat a kadai with oil take small balls, flatten in on hand and drop in oil slowly.
Deep fry them till brown.
Paruppu Vadai is ready to serve. You can serve hot or cold. I like it cold it tastes great.
This recipe alongwith my Pongal recipe is going to Pongal Feast Event by Kurinji and Deep Fried Snacks by Radhika.
Notes : Adding Paasi paruppu/Moong dal makes crispier and coconut gives nice flavour.