This is just like any other vadas, but in this we use all the lentils in equal proportions. We usually make these during festivals and mostly deep-fry them. But I made these in appam pan to reduce the oil intake. They tasted equally delicious like the deep-fried ones.
Here is the recipe:
1 cup Pigeon Peas (Red Gram, Toor Dal, Kandi Pappu)
1 cup Green Gram (Moong Dal, Pesara Pappu)
1 cup Bengal Gram (Chana Dal, Pachi Senaga Pappu)
1 cup Black Gram (Urad Dal, Minapa Pappu)
5 to 6 dry Red Chilies (or as required)
½ tsp Cumin Seeds
all the dals separately in different bowls overnight in plenty of
water. Next morning grind all the dals one by one until soft. Also grind
the red chilies + cumin seeds along with the dals. The batter should be
thick. Adjust salt.
an appam pan and pour ½ tsp oil in each groove. When the oil is hot,
carefully drop spoonful of the batter (or just shape batches of batter
into small patties and drop by hand) in each groove. Cover the appam pan
with a lid and keep the flame on medium-low.
some time, remove the lid and check if they turned golden brown on one
side. If yes, carefully flip them to fry on the other side. Use a skewer
or a fork to flip the fritters. Add little more oil if desired.
When both sides turn golden brown, transfer them to a paper towel to remove any excess oil.
Enjoy these delicious, crunchy vadas with ketchup or any other desired chutney.
Please Note: If you like the deep-fried version, you can absolutely try deep-frying these vadas with the same batter.