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Kara Vadai | Pattani Paruppu (Yellow Split Peas) Bonda

Kara Vadai - simple evening snack for your weekend and party appetizer too. This Kara Vadai is very easy to make using very few ingredients. It is made with pattani paruppu (yellow split peas), urid dal and rice flour. The vadais are flavoured with green chillies, coriander leaves, mint leaves and onions. Kara Vadais with crispy outer layer and tender texture make this as a special one. I learnt this recipe from our relatives at Nanguneri. They are experts in cooking a variety of meals, tiffin varieties, evening snacks and cater for small family functions too.

Kara Vadai | Tea Kadai Kara Vadai - Pattani paruppu bonda - Evening Snacks - Kara Vadai - simple evening snack for your weekend and party appetizer too. This Kara Vadai is very easy to make using very few ingredients. It is made with pattani paruppu (yellow split peas), urid dal and rice flour. The vadais are flavoured with green chillies, coriander leaves, mint leaves and onions. Kara Vadais with crispy outer layer and tender texture make this as a special one.

Now let's see some important tips for perfect Kara Vadai.
  • We have to use both pattani paruppu and urid dal for this vadai. The ratio for this vada is for 5 measures of pattani paruppu we have to add 1measure of urid dal. We have to soak the dals for 3 to 5 hours. I strongly recommend to grind the batter in a wet grinder. 
  • Grinding the batter in the wet grinder makes the vada fluffy and soft. Just sprinkle a tbsp of water while grinding. We have to grind it well as we grind for medu vada batter. Adjust grinding time to 10 to 15 minutes, depending on the fluffiness of the batter or if you drop a tbsp of batter in a cup of water it must float on the top.
  • After transferring the batter into the mixing bowl, add all the remaining ingredients. Rice flour is added to reduce the oil absorption. Once you have mixed all the ingredients, you can start frying the vadas. When preparing this for a small family get together or special occasions, you can freeze the batter. For deep frying, my personal preference is groundnut oil and you can use your favourite one.
Check out my other simple evening snacks recipes



Kara Vadai | Pattani Paruppu (Yellow Split Peas) Bonda Recipe



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Prep time : 20 minutes
Soaking time : 3 hours
Cook time : 20 minutes
Yields : 30 to 35 vadai
Category : appetizer
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1.25 cups pattani paruppu (yellow split peas)
  • 1/4 cup split urid dal
  • 2 tbsp rice flour
  • 2 onion, finely chopped
  • 3 green chillies, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • 2 tbsp mint leaves, finely chopped
  • few curry leaves, finely chopped
  • salt to taste
  • 400 ml groundnut oil
Cooking Directions
  1. Measure both the dals using a measuring cup and add it in a wide bowl. Pour 2 to 3 cups of water and soak the dals for 3 to 5 hours.After 3 hours wash the dal for 2 to 3 times and drain the water completely.
  2. Clean the wet grinder with water and add the soaked and drained dals. Grind the dals.
  3. Sprinkle a handful of water and grind it smoothly. Using a spatula, scrape the sides and grind it well.
  4. Grind it for 10 minutes. When the batter starts to fluff, once again scrape the sides and grind it.
  5. First, add the rice flour, followed by chopped green chillies, coriander leaves, mint leaves, onions, and required salt.
  6. Mix them well with your palm and taste the batter for salt. If the batter appears watery, add some rice flour.
  7. Heat the groundnut oil in a deep frying pan on medium heat. When the oil is heated, wet your palm with water and take a small lemon sized balls and roll it with your palm twice to get a ball shaped vada. Gently drop the vadas in the hot oil. After a few minutes, gently turn the vadas and fry them till golden brown.

Kara Vadai | Pattani Paruppu (Yellow Split Peas) Bonda with step by step photos 


Measure both the dals using a measuring cup and add it in a wide bowl. The yellow split peas look same as chana dal, but it tastes different.


Pour 2 to 3 cups of water and soak the dals for 3 to 5 hours.


After 3 hours wash the dal for 2 to 3 times in water and drain the water completely.


Clean the wet grinder with water and add the soaked and drained dals. Grind the dals.


Sprinkle a handful of water and grind it smoothly. Using a spatula, scrape the sides and grind it well.
Grind it for 10 minutes. When the batter starts to fluff, once again scrape the sides and grind it.


Check the batter with your wet palm and just drop it a bowl of water. If the batter floats, it's time to transfer the batter. Transfer the batter to the mixing bowl.


Keep all the remaining ingredients ready to add it to the ground batter. First, add the rice flour followed by chopped green chillies, coriander leaves, mint leaves, onions, and required salt.


Mix them well with your palm and taste the batter for salt. If the batter appears watery, add some rice flour.


Heat the groundnut oil in a deep frying pan on medium heat. When the oil is heated, wet your palm with water and take a small lemon sized balls and roll it with your palm twice to get a ball shaped vada. Gently drop the vadas in the hot oil.


After few minutes, gently turn the vadas and fry them till golden brown.


Transfer the vadas to the serving plate and serve it hot.

Click here to view the recipe in Tamil 

கார வடை


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