5 pulses fritters.(5 வகை பயறு வடை )

5 pulses fritters.

(5 வகை பயறு வடை )

 Ingredients:
Dry Green Peas ( பச்சை பட்டாணி ) - 2 tbsp
Black eyed peas ( வெள்ளை காராமணி ) - 2 tbsp
Brown Chick Peas (  கருப்பு கொண்டைகடலை ) - 2 tbsp
Split Pigeon peas / Toor Dhal ( துவரம் பருப்பு ) - 2 tbsp
Split Chick Peas / Channa Dhal ( கடலை பருப்பு ) - 2 tbsp
Dry Red Chili ( காய்ந்த சிவப்பு மிளகாய் ) - 3
Asafoetida ( பெருங்காயம் ) - 1/4 tsp
Shallot / Small Onions ( சின்ன வெங்காயம் ) - 8 to 10 Nos.
Ginger ( இஞ்சி) - 1 inch
Curry Leaves ( கறிவேப்பிலை ) - 1 twig
Salt to taste ( தேவைக்கேற்ற உப்பு )
Oil for frying ( பொரிப்பதற்கு எண்ணெய் )








Steps:
Mix the pulses and soak in warm water for 2 hours.
Rinse the pulses again. Drain the water completely.
Coarse grind the pulses together with dry red chili and asafoetida.
Donot add water while grinding.
Peel and thin slice the shallots and the ginger.
Add the above and the curry leaves. Add required salt and mix well.

Heat oil in a deep frying pan. Roll the batter mixture into small balls. Without pressing hard, flatten the ball on your palm and drop in the hot oil for frying

Toss it few times and fry until golden colour on both sides. Serve hot

My Notes:

This fritters is traditionally  done with the split chick peas as the main ingredient. It is called Paruppu Vadai ( பருப்பு வடை ) or Masal Vadai ( மசால் வடை) in tamil.

Here , there is a variation with the inclusive of a few varieties whole peas.

The taste is enhanced with a crispy outer layer and the inner softly cooked coarse grain. 

While grinding refrain from adding water as the texture may vary and also while frying it will absorb more oil. 

Also make sure it is not finely ground. Coarse batter is the key step for a tasty vadai

Two tablespoons each of the 5 varieties of the whole peas will give around 12 vadai of medium size. 

The combination of peas can be your choice.

The regular vadai is usually served with special lunch or as a snack in the evening with coconut chutney.At times added to the yogurt curry as well.

I had fried the fritters and added in yogurt curry ( மோர் குழம்பு) and served with steamed rice for lunch. A favourite dish of my elder son and me 😉