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Paruppu Vadai


Channa dal – ¾ cup

Tuar dal – ¼ cup

Rice flour – 1 teaspoon

Salt – 1 flat teaspoon

Curry leaves – 5 or 6 (chopped)

Red chillies – 2 or 3

Oil – for deep frying


  1. Soak channa dal & tuar dal for 3 to 4 hours (if in hurry soak in hot water for an hour).
  2. Drain excess water and take a handful of dal and keep aside and grind the remaining dal in mixer grinder without water coarsely.
  3. Chirp the handful of dal just once or twice in mixer grinder and add to the ground dal mixture.
  4. Add to this curry leaves, salt, rice four & mix well.
  5. Make lemon sized balls and flatten between palms – arrange these in a plate.
  6. Drop in hot oil and fry until golden brown.

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