Parupu Vadai (Lentil Fritters)

On the occasion of Vinayaka Chaturthi, I made Parupu Vadai and Moong Dal payasam. This was my first attempt with the vadai(s) and I prayed steadfastly that they may turn  out good and it sure did. Ganesh, my man heard me loud and clear. It was a tad low on salt, but otherwise came out perfectly crunchy.



Ingredients
Channa Dal 1 cup
Tuvar Dal 1 cup
Moong Dal 1 cup
Cumin 1 tbsp
Red chillies 3-4
Ginger julienne 
Curry leaves
Mint leaves
Coriander
Salt to taste
Oil for frying

Method
1. Wash the lentils (dal) and soak them for 2 hours along with cumin, ginger and red chillies with just enough water to cover them.
2. Grind the mixture to a coarse, smooth consistency. 
Note: If you had soaked the lentils with too much water, then drain the water and take the mixture, otherwise the batter will become runny.
3. Let them sit in the fridge for 30 minutes.
4. Heat the oil for frying.
Note: To check the temperature of the oil, try a small piece of the batter. If it fries right away and rises to the top, then you are good to go.
5. Add the salt, coriander, mint and curry leaves to the batter.
6. Make small balls and pat them just a little bit like a cutlet and deep fry. Turn both sides so that the lentils are fried evenly.
Note: Traditionally, they are made a little flatter. I wanted it a little rounded for presentation.

Serve hot with coriander-mint chutney or hot sauce.