Name: Paruppu Vada
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 20 people (40 vadas, 2 per person)
Cuisine: South Indian
Ingredients: 4 cups Chana Dal (soaked for 6-8 hours); 1 cup Toor Dal (Split Pigeon Peas) (soaked for 6-8 hours); 2 large Onions (finely chopped); 0 Green Chilies (finely chopped); 3 sprigs Curry Leaves (finely chopped); 2 inch Ginger (grated); 0 tsp Asafoetida (Hing); 2 tsp Salt (adjust to taste); 0 cups Oil (for deep frying)

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How to Prepare

Drain the soaked dals and grind them coarsely in a grinder or food processor with minimal water.
Transfer the ground dal mixture to a mixing bowl.
Add finely chopped onions, green chilies, curry leaves, ginger, asafoetida, and salt to the dal mixture. Mix well.
Heat oil in a deep frying pan over medium heat.
Take a small portion of the mixture, shape it into a flat patty (vada), and carefully slide it into the hot oil.
Fry the vadas in batches, turning occasionally, until golden brown and crispy on both sides.
Remove the vadas using a slotted spoon and place them on paper towels to drain excess oil.
Serve hot with coconut chutney or sambar.