Crispy fritters made with three different lentils. This is a must during most of the Tamil Hindu festivals.
Soak the lentils in water for about 3 hours.
Rinse and drain the water completely. Add the dal, red and green chillies, curry leaves, and asafoetida. Pulse this mixture in a mixer 3-4 times. It should be a coarse paste. It is okay if one or two lentils remain whole.
Store the ground mixture in the refrigerator if you are not using it immediately.
When ready to fry, add salt and a tablespoon ghee to this mixture and mix well. Check for salt and adjust. Add ghee only before frying. This gives you a very crispy vada.
Divide the mixture into 12-13 balls equally.
Meanwhile, heat oil in a kadai for deep frying. Once it is hot, keep in medium flame.
Shape each ball into small discs like a patty, slightly less than 1/2 inch thickness.
Deep fry in a medium-high flame until it is golden brown on both sides. You can add more than two in a pan taking care not to overcrowd the pan. Leave enough space for the vadai to cook completely.
Serve them immediately. These are perfect tea time snacks.
Aama Vadai | Paruppu Vadai https://www.themagicsaucepan.com/appetizers-snacks/paniyaram-vadai/aama-vadai-paruppu-vadai-festival-special