Results 1 to 2 of 2

Thread: Paruppu Vada

  1. #1
    Senior Member Devoted Hubber
    Join Date
    Dec 2004
    Location
    singapore
    Posts
    251
    Post Thanks / Like

    Paruppu Vada

    Hi All!

    Forum Food's new home looks really nice!

    I have a question regarding making paruppu vada, without onions and any masala:

    How long is it adviseable to soak all the various lentils? I have a Sumeet mixie at home, and most of the time the lentils dont get ground to the right consistency. The result is that the vadas end up with a smooth outer coat and the dough doesnt get properly cooked inside. Paruppu vadas should be somewhat coarse and porous, to enable the heat and oil to cook the insides, no? I have a feeling that I'm soaking the lentils too long.

    Any tips/advice would be greatly appreciated!

    Thanks....

    Shoba

  2. # ADS
    Circuit advertisement
    Join Date
    Always
    Location
    Advertising world
    Posts
    Many
     

  3. #2
    Administrator Platinum Hubber NOV's Avatar
    Join Date
    Oct 2004
    Location
    Malaysia
    Posts
    27,092
    Post Thanks / Like
    Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!

Similar Threads

  1. KADALAI PARUPPU AND WHITE PUMPKIN CURRY RECIPE PLS
    By Noodles in forum Indian Food
    Replies: 4
    Last Post: 12th August 2006, 11:44 AM
  2. kollu paruppu (horse gram) recipes pls
    By sonumickey in forum Indian Food
    Replies: 8
    Last Post: 12th January 2005, 06:06 AM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •