Paruppu vadai is a must for every festival beit diwali or Varusha Pirappu. These crispy vadai’s have many variations. My mother in law makes it using all the three dal’s and I follow the tradition too.
Bengal gram dhal 1/4 cup
Tuvar Dhal 1/4 cup
Urad dhal tbsp
Asafoetida 1/2 tsp
Salt to taste
Oil for deep frying
Soak the dhal’s together in enough water for 1 hour or so.
Now drain the dhal completely and grind it with the red chillies coarsely without water.
Add the required salt .
Make small balls, shape it into a Pattie and deep fry it till golden brown.Drain into a absorbent paper and serve hot.