A picture of Mysuru Daal Vada (known as Paruppu Vadai in Tamilnadu).

Mysuru Daal Vada (known as Paruppu Vadai in Tamilnadu)

aloktg @cook_9261209

This crispy Chana (black gram) Daal Vada is highly popular all over India. This has many variations across the India. However I like the best from Mysuru. The best part of this receipe is it hardly have any aromatic spices and taste great. It's looks simple but it very complex if the ingredients don't come together in appropriate proportions. Best enjoyed hot with KT (Special tea from Karnataka) #Springfields #Springfield #Rimjhim

This crispy Chana (black gram) Daal Vada is highly popular all over India. This has many variations across the India. However I like the best from Mysuru. The best part of this receipe is it hardly have any aromatic spices and taste great. It's looks simple but it very complex if the ingredients don't come together in appropriate proportions. Best enjoyed hot with KT (Special tea from Karnataka) #Springfields #Springfield #Rimjhim

Mysuru Daal Vada (known as Paruppu Vadai in Tamilnadu)

aloktg @cook_9261209

This crispy Chana (black gram) Daal Vada is highly popular all over India. This has many variations across the India. However I like the best from Mysuru. The best part of this receipe is it hardly have any aromatic spices and taste great. It's looks simple but it very complex if the ingredients don't come together in appropriate proportions. Best enjoyed hot with KT (Special tea from Karnataka) #Springfields #Springfield #Rimjhim

This crispy Chana (black gram) Daal Vada is highly popular all over India. This has many variations across the India. However I like the best from Mysuru. The best part of this receipe is it hardly have any aromatic spices and taste great. It's looks simple but it very complex if the ingredients don't come together in appropriate proportions. Best enjoyed hot with KT (Special tea from Karnataka) #Springfields #Springfield #Rimjhim

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Ingredients

1 cupChana dal
3 spoonsrice flour
Halfbunch Dill leaves (Sabb asige)
10Curry leaves
1string mint leaves
3strings coriander leaves
1 inchGinger
1no. Onion, 2-3 green chilli
Salt to taste oil to fry

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Steps

1

Chop onion, all leaves and ginger keep a side
2

Soak the Chana Daal for atleast 2 hrs, drain water
3

Grind coarsely with little onion and ginger and Dill leaves
4

Mix remaining ingredients (finally chop them)
5

When mixing must add 2 spoon hot oil
6

Divide it into 7-8 equal parts and make small balls
7

Flatten it on oiled aluminium sheet
8

Heat oil to medium hot
9

Deep fry it turning it till it gets cooked and crispy
10

Serve it with your choice of chutney
11

#Springfields

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aloktg

aloktg @cook_9261209

on September 14, 2017 06:16

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