Parippu Vada

Ingredients

2 cups toor dhal

1 cup masoor dhal

Mince the following:

Curry Leaves Onions Ginger Green Chillies

Method Of Preparation

Wash and soak dhals separately for four hours. Then DRAIN the dhals in a colandar for 1 hour. There should be hardly any water left on the dahl. If the dhal is too wet the vada will break apart. Pat the dhal dry with a paper towel. With a food processor, the grinding will be easy. Grind the dhals separately and make a paste. In the last portion of your grinding (if you have a food processor) add the onions, ginger and curry leaves so they become minced further. Combine the ground dahls. Add asoefetida powder and salt and powdered red pepper for taste. Shape into patties and deep fry