Parippu Vadai

Ingredients(for 3-4 small vadai (approx. 100g))

• 1 cup Split red lentils (masoor dal/parippu) (Soaked for 2 hours)
• 1 small Onion (Finely chopped)
• 2 Green chilies (Finely chopped)
• 8-10 Curry leaves (Finely chopped)
• 1/2 tsp Dried red chili flakes (Adjust to taste)
• 1/2 tsp Fennel seeds
• 1/2 tsp Salt (To taste)
• 1/4 tsp Turmeric powder
• 1/8 tsp Baking soda (Optional, for extra crispness) - optional
• 2 tbsp Oil (For shallow frying)

Instructions

1. 1

   Drain the soaked split red lentils thoroughly and reserve 2 tablespoons aside. Place the rest in a food processor and pulse until a coarse paste forms—do not add water. The mixture should have some texture.

   5 minutes

   Do not over-blend; a coarse mixture ensures a crispier vadai.

2. 2

   Transfer the lentil paste to a bowl. Add the reserved whole lentils, chopped onion, green chilies, curry leaves, red chili flakes, fennel seeds, salt, turmeric powder, and baking soda (if using). Mix well until combined.

   3 minutes

   Mix with your hands for even distribution of spices and aromatics.

3. 3

   Divide the mixture into small portions and shape each into flat, round patties about 1/2 inch thick.

   4 minutes

   Wet your hands lightly to prevent sticking while shaping.

4. 4

   Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Place the shaped vadai in the skillet, ensuring they do not touch. Shallow fry for 3-4 minutes on each side until golden brown and crisp.

   8 minutes

   Do not overcrowd the pan; fry in batches if necessary for even cooking.