How to make Parappu Vadai-SK Khazana -
South Indian speciality – mixed dals ground with some simple masalas, shaped into dumplings and deep fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Split pigeon peas (tuvar dsl)
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Parappu Vadai-SK Khazana checkout Dal Kabab, Dal Vada, Dal Pakwan - SK Khazana, Kalmi Vada-SK Khazana . You can also find more Snacks and Starters recipes like Dahi aur Pyaaz ki Tikki Indian Chicken Bruschetta Matar Ka Chaat Pesto Fish
Parappu Vadai-SK Khazana Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 3.30-4 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Parappu Vadai-SK Khazana Recipe
Split Bengal gram (chana dal) 1 cup
Split pigeon peas (tuvar dsl) 1/2 cup
Split skinless black gram (dhuli urad dal) 1/2 cup
Asafoetida (hing) 1/4 teaspoon
Green chillies chopped 3-4
Dried red chillies 6
Medium onion finely chopped 1
Fresh coriander leaves finely chopped 3 tablespoons
Ginger paste 1 teaspoon
Salt to taste
Baking powder 1/4 teaspoon
Oil to deep fry
Method
Step 1
Soak Bengal gram, pigeon peas and black gram together for 3-4 hours.
Step 2
Drain and put dals in a grinder jar. Add asafoetida, green chillies and red chillies and grind to a coarse paste. Transfer paste into a bowl.
Step 3
Add onions, coriander leaves, ginger paste, salt and baking powder and mix well.
Step 4
Divide the mixture into equal portions and shape into medium sized vadais.
Step 5
Heat sufficient oil in a kadai. Deep-fry vadais till golden brown and crisp. Drain on absorbent paper.
Step 6
Serve hot with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
