Santha’s Parrupu Vadai

STEP ONE

• Soak split peas dahl overnight in cold (?) water.

STEP TWO

• Grind the dahl in a blender, adding some whole dahl into the mixture at the end for added texture.
• Mix in a small amount of onion and a small amount of chilli.
• Press down well, cover it with cling film and store in a refrigerator overnight.

STEP THREE

• Finely chop one white onion, green chilli,ginger, curry leaf and corriander.
• Then add salt, kayam and chilli powder.

STEP FOUR

• Mix well together and “crush” the mixture by hand.
• Taste the mixture, to ensure adequate seasoning, add salt/chillii if required.
• Make into small discs (5cm in diameter) using the centre of your palms.
• Deep fry in hold vegetable oil for 3-5 mins until golden orange on the outside.