AAMA VADAI
Aama Vadai or Paruppu Vadai as it is called is a bengal gram and tur dal based fritter usually made during festivals in Tamil Nadu.It is specially made during Weddings,Boghi and Avani Avittam. Avani Avitttam or Upakarma is a vedic ritual practiced by Hindus of Brahmin caste.It is conducted once in a year during the month of Shravana when Brahmins change their Upanayana thread.
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This day is also important as Brahmins worship Rishis and offer libation of water to their ancestors. Amongst other delicacies Paruppu Poli and Paruppu Payasam is also made.The vadai is a no garlic no onion recipe,since we are offering it to GOD.This is a very easy recipe and only time involved here is for soaking.My husband loves it very much and I am happy to be posting it for the festive season.Usually Raksha Bandhan celebrations also fall on this date and I wish all for the occasion.
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
piece
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- 1/4 cup Tur Dal
- 1/4 cup Channa dal
- 1 tbsp urad dal
- 3 red chilli
- 1 inch ginger bit
- 1/2 tsp turmeric Powder
- 1/4 tsp asafoetida
- to taste salt
- 1 sprig curry leaves
- a few coriander leaves
Ingredients
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|
- Soak all the dals in water with red chilles for half an hour.
- Once soaked strain water and place it in a blender with ginger.
- Grind coarsely.
- Transfer it to a vessel.Add salt,asafoetida and turmeric powder.
- Mix well and add chopped curry and coriander leaves.
- Mix well.
- Make small balls.
- Flatten it with your hand in a plastic sheet or zip lock.
- Heat oil and add in the vadas one by one.
- Fry till golden brown.
- Repeat the rest of the batter and make vadas.
- Serve hot.
Notes
Make sure the batter is coarsely ground.
Adding turmeric powder gives colour to the vadas.
You can add green chillies also.
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