Pattaani Paruppu Vadai
- 02
- November
- 2009
Pattaani Paruppu Vadai:
Yellow Peas Vada. Yellow Peas Masal Vadai. Street Vendor’s Special Vada. Coimbatore Pattu Paruppu Vadai. Kovai Pattani Paruppu Vadai. Kovai Paruppu Vadai. Coimbatore Paruppu Vadai.
You all know that I am basically from Chennai (but still prefer to call it as Madras). We(Chennaiittes/ Madras vaasi) uniquely distinguish ‘two different vadas’ into ‘Medhu Vada’ and ‘Masal Vada’! Each has Urad dal and Chana dal respectively. Medhu Vada is kind of soft and devoid of strong spices, whereas masal vadai is very crisp and incorporatd with lot of spices. Like in one movie Nagesh says ‘medu vada will come away from spoon and masal vada will come along with spoon, when you cut it. (It would be lot more funnier, when he says)
Why am I doing this research, yeah…I challenged my Coimbatore friends, to trace the etymology of ‘vadai’, why they still call the ‘Masal vadai’ as ‘Paruppu Vadai’, he he. Oh comeon, all the vadais are made out of dal except for few(like maddur vada, sago vada etc)!
Generally the vadai taste better from street vendors, have you wondered ‘why is it?’. Hmmm, they don’t use any dal…pretty much use ‘dry split yellow peas’. Which is also called as ‘pattani paruppu’ in Tamil, the word ‘Pattani Paruppu’ got anglicized to ‘Pattu Paruppu’ in Coimbatore and slowly they started mentioning it as simply ‘Paruppu Vadai’! Well, which is very different from Chennai Masal vadai! They taste better, unique, crisp and very aromatic…makes your next door neighbour hungry.
Ingredients:
Oil for deep frying
Split yellow peas (super dry) 1 cup
Onions finely chopped
Green chilies finely chopped
Salt
Cilantro leaves
Curry leaves
Ginger 2″ grated
Garlic paste 1/2 spoon
Dry red chili flakes
Fennel seeds – powdered 1 spoon
Fennel seeds 1/2 spoon
Cloves 2 crushed
Cinnamon 1 small stick crushed
If you are not so much into spices…skip the last 3 mentioned items.
Method:
Soak the peas for about 20 minutes and coarsely grind them, by adding very less water.
Now throw in all the spices and stuff mentioned…bring it to vadai consistency batter.
Heat oil in a shallow frying pan, shape them and shallow fry till crisp and nice.
Serve warm to go with you tea.
Mmmm…Looks delicious!
crispy tea time snack…..
Just pass that plate of vadas to me dear, will finish all in 2mins..! Wonderful!;)
Vadas look yummy and crispy!!
I am great admirer of parippuvadai myself.we had a famous shop in our village which used to serve hot hot parippuvadais in the evening.Oh my people used to clog there for long hours you know..I still can feel the smell.jus dont know why I dont get that aroma when i make them..!!..your recipe is somewhat different from what i use..I would like to see the real taste that brings !
Love this vada’s so much… definitely the yellow spilt dhal gives a very good taste… even in my home town B’lore they use this dhal for vadas along with some dill leaves… which is really aromatic… yours look so crispy and delicious… perfect evening snack
Lovely snacks item. Vadas looks yummy,crispy and tasty.
Vadas are my all time fav..looks crispy and yummy da..
I love this and yours look so crispy delicous.
Crunchy crunchy vadas….Delicious.
Vada looks crispy and yummy.
perfect vadas crispy and lovely
Sounds good,I hav never tried adding fennel powder in masala vadaes..will try
even my mom makes masala vadai using pattani parrupu,when we were in madurai.surely it will give a very nice taste.
Vadais look yummy.makes me hungry
பட்டாணி பருப்பு வடை மிகவும் சூப்பராயிருக்கு!!
The Vadas look so yum! Great job on the stories behind it too… I didn’t know it was made from dried split yellow peas…
Vada looks so perfect and yummy!!!
This is one thing about India I really miss….street food…your’s look yummy…I caneat whole plate.
Enakku ippovey saappidanum pola irukku Malar… didn’t know that these are different from the masal vadais…
We too make it the same way dear. Pattani paruppu vadai has come out so crispy and I am sure it will taste perfect with a cup of tea:)
I actually still prefer calling it Madras too! Now back to these vada .. this is so perfect on cloudy, rainy days .. dipped into chutney .. perfect crowd AND hungry-hubby pleaser!
Wow!!! Malar.. thanx for the bio oN paruppu vadai..should definetly try vadai with patani paruppu..can’t wait..AND Madras is the most prefered name..luv the memories of it..when I lived there for more than 4 years..
crunchy and yummy vadai
This is definitely making me hungry now
Looks so yummy! Great post.
yummmmy! awesome snack. I usually make it with tea…it tastes heavenly
Perfect snack for this rainy season
too gasy
but love the taste…super yummy..Malar epudee????two days aga,me n my friend were talking abt this coconut opittu n i am now making paruppu vadai,and thinking abt this pattani paruppu…u tempt people so much with ur posts……
Thanks for the interesting info. We called this Masala Vadai in Malaysia – it’s my favourite type! Yum.
That looks so yummy. It also sounds like my kind of food. I’d love to give this a try, thanks for the recipe:)