Can you provide a detailed recipe and cooking instructions for Paruppu Vadai?

Here's a detailed recipe and cooking instructions for Paruppu Vada:

Ingredients

- 1 cup Gram dal 

- 1/4 cup split yellow lentils (moong dal)

- 1/4 cup chopped onion

- 1/4 cup chopped fresh cilantro

- 1/4 cup grated ginger

- 2-3 green chilies, finely chopped

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon fennel seeds

- 1/4 teaspoon turmeric powder

- 1/4 teaspoon red chili powder

- Salt, to taste

- 1/4 cup water

- Oil, for frying

Instructions

Step 1: Soak the Lentils

1. Rinse the toor dal and moong dal together and soak them in water for at least 2 hours or overnight.

2. Drain the water and set the lentils aside.

Step 2: Grind the Lentils

1. Grind the soaked lentils into a coarse paste using a blender or food processor.

2. Add a little water if needed to facilitate grinding.

3. Be careful not to over-grind the lentils, as it can make the vadas dense.

Step 3: Prepare the Spice Mixture

1. Heat a small pan over medium heat and add the cumin seeds and fennel seeds.

2. Let the seeds sizzle for a few seconds until fragrant.

3. Add the chopped onion, ginger, and green chilies to the pan and sauté until the onion is translucent.

4. Add the turmeric powder, red chili powder, and salt to the pan and mix well.

Step 4: Mix the Lentil Paste and Spice Mixture

1. Add the spice mixture to the lentil paste and mix well.

2. Add the chopped cilantro to the mixture and mix again.

3. Adjust the seasoning as needed.

Step 5: Shape the Vadas

1. Using your hands, shape the lentil mixture into small patties or vadas.

2. Make sure the vadas are evenly sized and shaped.

Step 6: Fry the Vadas

1. Heat oil in a deep frying pan over medium-high heat.

2. When the oil is hot, add a few vadas to the oil (do not overcrowd).

3. Fry the vadas until they are golden brown and crispy, about 3-4 minutes on each side.

4. Drain excess oil on paper towels.

Step 7: Serve

1. Serve the Paruppu Vada hot with a cup of tea or coffee, or with a side of chutney or sambar.

2. Enjoy!

Tips and Variations

- Use a non-stick pan or a cast-iron skillet for frying to prevent the vadas from sticking.

- Don't overcrowd the pan; fry the vadas in batches to ensure they cook evenly.

- For extra crispiness, you can chill the vadas in the refrigerator for 30 minutes before frying.

- Experiment with different spice blends or add-ins, such as garlic, curry leaves, or grated carrots, to create unique flavor variations.

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