Paruppu Vada

[Shoba]

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