Learn to make crispy Paruppu Killu Vadai | Moong Ki Daal Ka Pakora Recipe
- Split Moong Dal with or without skin Pasi Paruppu - 1 Cup
- Red chili's - 4-5 numbers
- Ginger - Small Piece
- Garlic or Cumin - equivalent to ginger or 1 tsp
- Chopped Onion/Shallot - 1/2 Cup
- Chopped Curry and Coriander Leaves - 1/4 Cup
- Rice Flour - 1- 2 tsp (for crispier pakoras, refer notes)
-
Soak dal, red chili and cumin(if using) for 1 hour at least.
-
Drain the excess water using paper towel or cloth (Pic 1).
-
Grind the dhal to bit coarse paste along with ginger and garlic.
-
Add chopped onion, curry and coriander leaves.
-
Mix all together (Pic 2), adjust salt and add it as small balls in the hot oil as shown in below picture.
-
Fry till golden brown, drain excess oil (Pic 3) and enjoy with hot coffee or tea :-).
Notes
Make sure not to add water or too much of moisture while grinding the dal mixture.
If the vada batter is bit moist then add little gram flour to bring to right consistency.
Too much of gram flour reduces the crispiness.
You can add a tsp of Rice Flour to the mixture to fix the batter as well, adding more gives more crispier pakoras :-)
Variations
You can add spinach or mint to get good flavor in vadas.
On Nombu/Festival days you can skip garlic/onion as you like.
You can add few chopped green chili's as well.
My grandma usually go for green split moong dal ie with skin, that even tastes better.
They increase in size when added in oil so make sure to give enough room.