Monday, February 17, 2014

Aama Vadai / Paruppu Vadai / Bengal Gram Fritters

            Aama Vadai / Paruppu Vadai is a simple yummy recipe and quite popular street food snack of Tamilnadu. We can find this vadai usually made in the tea shops, and also in most of the streets a person making this vada with a big iruppu chatti ( Big Kadai) and big laddle. 

          We usually make this vada on Diwali mornings. The challenge for us is to make the vadas similar to those made in shops. It can be achieved by course grinding of the soaked dal.

          I usually make these vadas when I make the Paruppu Urundai Kuzhambu, because I store the remaining stuff (for making urundais/ balls) in the refrigrator and then in the evening make vadas out of them and serve with hot tea.

Prep time  2 hours ( For soaking the bengal gram)
Cooking time 15-20 mins


3/4 cup Bengal Gram
7-8 Small Onion chopped
3 Chilly chopped
1 inch sized Ginger chopped
2 tbsp Curry leaves chopped

2 tbsp Rice Flour
A pinch Hing
As per taste Salt

For deep frying Oil


1. First soak the bengal gram for two hours. Then drain the water and take some bengal gram and keep aside before grinding.

2. Now grind the remaining soaked gram into a course paste. Add all the above ingredients except the oil.

3. Now add the soaked bengal gram( kept aside) along with the above mixture and mix it well. Check for salt. You can make round balls out of the mixture and pat them for making vadas. 

4.In a kadai pour the oil and deep fry the vadas for golden brown colour. Simply made vadas are ready.

 When served with coconut chutney along with hot tea is a great evening combo.


  • I did not add fennel seeds to them. Fennel Seeds is optional. Adding them it becomes Masala vadai
  • If in case you forgot to soak the dal, then no matter soak them in hot water in a closed container so that soaking time of half an hour is enough.

1 comment:

  1. These vadas remind me of the small small crispy vadas we used to have in our grandma's place.
    Nostalgic !
    When I try to make one, it never came out so well. Thanks for your recipe will follow this and see how it comes out.