NAADAN PARIPPU VADA
EVERY ONE SAYS PARIPPU VADA IS NOT CRISPY, AND WHILE MAKING IT CRISPY IT BURNS AND BECOMES BLACK.
SO
If u want the VADA very crispy,
while frying, take it out in a half done stage and let it come to room temperature then fry again till it becomes brown.
Tuar Dhal [Thuvara Parippu] :1 cup.
Dry Red Chilly :2 nos.
Coconut Oil : 2 cup.
Green chilly [minced] : 3 nos.
Ginger [minced] : 1 piece.
Onion small [sliced] :10 nos.
Curry leaves [chopped].
Salt [required].
Soak the tuar dhal [parippu] in cold water for 2 hours. Drain the water. Grind the tur dhal to a paste adding water to facilitate grinding. The paste should be stiff. The dry red chillies should be ground together with soaked dhal.
Except the oil-.. mix remaining ingredients; sliced onion, minced green chillies, minced ginger, chopped curry leaves and required salt.
Mix them together. Make a round shape with your hands running through the edges. Drop the vada into the oil. Deep fry them in hot oil until they are golden brown.
ADD ON :- BY CHANCE.. BY MISTAKE... UNFORTUNATELY ...IF THE DOUGH IS OVER GROUND DON'T PANIC ADD 2 TABLE SPOONS OF WHITE RAVA(SOOJI.. SEMOLINA) JUST B4 FRYING....
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