Kara Vada is a tasty fritter which you can commonly find in Nagercoil / Trivandrum city. It’s made using the dough prepared from split yellow peas / Pattani Paruppu and aromatic spices. An excellent evening snacks and can be served with hot coffee / tea. The key to the restaurant style crunchy Paruppu vada is the use of the split yellow peas / Pattani Paruppu. it is look like kadala Paruppu/ chana dal but this is different. I can prepare this in two ways, one is combination of chana dal and split yellow peas, and the second one is split yellow peas alone. The main key factor to make vada crispy are soak correct time and not too so long and while grinding do not add much water it’ll make vada soggy. I prepare this simple easy vada with more chopped onion for crunchiness, green chillies, ginger, and no anymore spices. here I add rice flour to make desired consistency you can use any rice flour, do nor soak rice with peas for grinding it’ll make vada soggier and different in taste. Usually we prefer chana dal vada / aama vada / masala vada for evening time snack but it’ll gets soft easily. But this kara vada using split yellow peas it’ll crispy for long time.
Watch Kara vadai / Crispy vada recipe in Tamil.
Kara Vadai Recipe | Karavadai Recipe
Ingredients
To prepare Kara vadai
To prepare getti chutney
Instructions
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Take yellow spilt peas for tea stall taste.
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Add white urad dal.
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Wash twice and soak for about 2-3 hrs.
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After 3 hrs. wash twice the soaked dals.
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To grind, firstly add little water then start add soaked dals.
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Grind in to little coarse batter, it’ll take 5-6 minutes.
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Batter should be in rava consistency and not too watery.
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Transfer batter in to wide bowel and add rice flour. Mix well.
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Add rice flour and mix.
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Again, add rice flour little by little to reach desired consistency.
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Add chopped ginger.
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Add chopped onion, green chillies and curry leaves.
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Add chopped coriander leaves.
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Mix thoroughly.
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Add salt to the batter.
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Vada batter consistency is not too thick also not too watery.
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Take small portion, make ball shape and it should retain its shape.
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To fry vada, heat deep pan with oil.
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Drop one by one and do it in batches.
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Fry them in medium flame until turn golden brown.
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Remove from pan without any oil.
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Keep them in tissue paper to remove extra oil.
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Outside crispy and inside super soft tasty kara vada is ready to serve with chutney.
To prepare getti chutney
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To prepare thick coconut chutney, in a mixie jar add grated coconut and small onions.
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Add green chillies, roasted chana dal and salt.
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Grind to make little coarse paste with little water.
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Tempering with mustard seeds, split urad dal, red chilli and curry leaves.
Note
- Always coarse grind-soaked peas to get crispy vadas.
- Drain water completely from soaking peas before grinding. Grind with little fresh water or during frying it’ll end up in drinking oil.
