

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.

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
|
- 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.