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Paruppu Killu Vadai Recipe, Killu vadai with chana dal

September 4, 2017 by Suguna Vinodh 5 Comments

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paruppu-killu-vadai-recipe-2

Recipe for killu vadai made with chana dal. Crispy and crunchy vadais made with soaked and ground chana dal mixed with onions and herbs. Perfect for teatime.

This vadai is a slight variation from the traditional paruppu vadai. In this recipe, the batter is ground a little smooth than the traditional vadai batter and its dropped in oil in small random sized pieces. As the pieces are small, it gets crisp all over and has a very nice crunch in each bite. The nice ratio of korak-morak as we call it. My son loved this so much at a family get together recently. In Tamilnadu we get a special dal for making vadai called as vadai paruppu. Its a little bigger than chana dal and it crisps beautifully. If you cannot get hold of vadai paruppu, you can use the regular chana dal. I have used chana dal today for this recipe.

Soak the chana dal in water for 2 hours. Do not soak longer than that or the vadai will consume a lot of oil while frying.
paruppu-killu-vadai-recipe-1-2

Drain the dal after 2 hours. Grind the dal with the fennel seeds, cumin seeds and salt. Rock salt tastes well for this recipe. Use about 2-3 tablespoon of water while grinding. You should grind the batter to a very slightly coarse paste.
paruppu-killu-vadai-recipe-grind-dal

To the ground batter, add in lots of finely chopped onions, chopped curry leaves, chopped coriander leaves, chopped mint leaves, finely chopped green chillies and finely chopped ginger.
paruppu-killu-vadai-recipe-veggies

Adding lots of onions and coriander leaves adds flavour to the vadai. So be generous with the veggies. Mix well and check for seasoning. Add extra salt if necessary.
paruppu-killu-vadai-recipe-mix-paruppu

Heat oil in a pan until hot. Take small pieces of the vadai batter and drop it in oil. No need to shape the vadais. Just drop it in oil in random shapes. But make sure you are dropping small pieces. The vadai will be very crispy and crunchy as its small.
paruppu-killu-vadai-recipe-deep-fry

Cook the vadai until golden brown. Drain on paper towel.
paruppu-killu-vadai-recipe-vadai

Serve hot as an accompaniment for lunch with rice or as a snack for tea time in the evening.
paruppu-killu-vadai-recipe-1


Note: The ground batter can be stored in the refrigerator and used within a day. Bring the vadai batter to room temperature before frying. If the vadai batter is very runny, add a teaspoon of chickpea flour (besan) to adjust the consistency.

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paruppu-killu-vadai-recipe-1-15

Paruppu Killu Vadai Recipe, Killu vadai with chana dal


★★★★★

4.5 from 2 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 2 hours
  • Cook Time: 20 mins
  • Total Time: 2 hours 20 mins
  • Yield: 8 servings 1x
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Description

Recipe for killu vadai made with chana dal. Crispy and crunchy vadais made with soaked and ground chana dal mixed with onions and herbs. Perfect for teatime.


Ingredients

Scale
  • 1.5 cups chana dal
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon salt
  • 2 onions, finely chopped
  • 2 sprigs curry leaves, finely chopped
  • 1/4 cup finely chopped coriander leaves
  • 1/4 cup finely chopped mint leaves
  • 5 green chillies, finely chopped
  • 1 inch ginger, finely minced
  • 500ml vegetable oil / sunflower oil for deep frying

Instructions

  1. Soak the chana dal in water for 2 hours.
  2. Drain the dal after 2 hours. Grind the dal with the fennel seeds, cumin seeds and salt.
  3. To the ground batter, add in lots of finely chopped onions, chopped curry leaves, chopped coriander leaves, chopped mint leaves, finely chopped green chillies and finely chopped ginger.
  4. Mix well and check for seasoning.
  5. Heat oil in a pan until hot. Take small pieces of the vadai batter and drop it in oil.
  6. Cook the vadai until golden brown. Drain on paper towel.
  7. Serve hot.
  • Category: Appetizer
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. aruna says

    September 14, 2017 at 3:28 pm

    Can the coriander be replaced with diff types of spinach?

    Reply
    • Suguna Vinodh says

      September 14, 2017 at 6:19 pm

      Sure Aruna. It will work.

      Reply
  2. ankush says

    September 8, 2017 at 12:11 am

    nice recipe

    ★★★★

    Reply
  3. Lalitha says

    September 4, 2017 at 9:49 pm

    Hi Akka, congrats.. yesterday saw ur interview and recipes in aval kitchen magazine… am so happy ka..cute family pic .. All the very best for your future endeavours. Keep going ka.. May God give u success in whatever you do.. love u ka.

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 5, 2017 at 11:54 am

      Thank you so much Lalitha. Means a lot!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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