Prawn Dal Vada / Iral Paruppu Vada is a delightful snack and a nice variant of the regular dal vada.
Prep Time10 minutesmins
Cook Time30 minutesmins
Soaking Time4 hourshrs
Total Time4 hourshrs40 minutesmins
Course: Snack
Cuisine: Indian
Keyword: Prawns, vada,
Servings: 10
Ingredients
½CupChanna Dal
1TeaspoonFennel Seeds
2Dry Red Chillis
2SpringCurry Leaves
Mint LeavesFistful
8Small OnionChopped
Saltto taste
10Prawns
½TeaspoonChilli Powder
¼TeaspoonTurmeric Powder
OilFor Deep Frying
Instructions
Soak Channa Dal for atleast 4 hours. After 4 hours drain the excess water and add it into a blender.
Add in Fennel Seeds and Dry red chillis and blend them into a coarse paste.
Add them into a mixing bowl. Add in Salt to taste, Onion, Curry leaves and Mint leaves.
Mix them gently and set aside.
Add in Prawns, Chilli Powder, Turmeric Powder, and salt and mix them and set aside.
Heat oil and get it ready. Wet your hands. Take a lemon sized batter and flatten it in your palm. Place a prawn in the center and press it in the center. Set the vada.
Place it into the hot oil. Deep fry until 2 sides are done. Transfer the vada into an absorbent paper for the excess oil to be removed.
Enjoy prawn vada with a hot cup of chai.
Notes
For Regular dal vada we need to simply pulse the soaked dal for few times as there must be one or two whole dals remaining in the vada.
In case of this Prawn dal vada the dal must be ground little more coarse as the vada is going to be Flatten them and place a prawn over it.
Regular Dal vada is a bit thicker.
This prawn vada has to be patted thin as we cannot deep fry more than 3 minutes and the prawn would get rubbery.
Do not add water while blending the dal or it would absorb more oil while deep frying.
If the Dal mixture is very dry sprinkle some water.
If the dal mixture gets too watery add in some rice flour.