A spicy lentil mixture deep fried to golden goodness.MASALA PARPPU VADEIngredients2 cups Bengal gram (chana dal/parppu), soaked for 2 hours2 medium onion, finely chopped8-10 curry leaves, shredded1½ tsps red chilli powder1-2 green chillies, chopped1 inch ginger, crushedSalt to tasteOil for deep fryingCoconut chutney to serveMethod1. Put soaked Bengal gram in a stone grinder along with the soaked water and grind to a coarse paste. Scraping the sides in between. 2. Heat sufficient oil in a kadai, 3. Transfer the paste into a bowl, add onion, curry leaves, red chilli powder, green chillies, ginger and salt and mix well.4. Take small portions of the mixture, shape them into balls and slightly flatten them, gently slide into the hot oil and deep fry till golden brown and crisp. Drain on absorbent paper. 5. Arrange the masala parppu vade on a serving plate and serve hot with coconut chutney. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #MasalaParppuVade
