Multidals Vadai(No onion No garlic):

Usually traditional paruppu vadai is prepared using channa dhal,I tried this vadai by using 9 types of dhal and its a huge hit. Hence posting the recipe in my blog.And replaced onion with cabbage,outcome is also much similar to traditional vadai,which makes vadai more crispier. You can also use sprouted dhals to prepare this,to make more healthy.Lets see how to prepare this healthy vadai easily at home.

Servings:6(appx 30 vadais)
1 cup = 250 ml

Ingredients:
To Soak:

• 1 tablespoon horsegram
• 1 tablespoon cow pea (thatta payuru\karamani)
• 1 tablespoon black channa dhal
• 1 tablespoon white channa dhal
• 1 tablespoon green peas
• 1 tablespoon green gram
• 1 cup toor dhal
• 1/2 cup channa dhal
• 1/4 cup white urad dhal

To Grind:

• 5 red chillies
• rock salt as required
• 1/4 inch piece of ginger
• 1 sprig curry leaves
• soaked dhals

To make vadai:

• 1/2 cup finely chopped cabbage
• 2 tablespoon finely chopped coriander leaves
• 1 1/2 tablespoon grated coconut
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon asafoetida powder
• grinded dhal mixture
• oil to deep fry

Method:

• Soak green peas,white channa dhal, black channa dhal , horsegram, green gram,cow pea (karamani)for atleast 8 hours.
• Soak toor dhal, channa dhal, urad dhal for atleast 2 hours.
• In a mixie jar,add red chillies,ginger,curry leaves,rock salt and soaked dals (without water) and grind to a coarse mixture.(if needed add a tablespoon of water and channa dhals should be visible here and there after grinding).
• In a bowl,add cabbage,coriander leaves,grated coconut,asafoetida powder and turmeric powder and mix well.
• Heat oil in a pan,meanwhile make a equal round sized balls from the mixture and flatten it using a palm.Once the oil is hot,deep fry the vadai to a golden brown colour in a medium high flame.
• Serve hot with chutney as per your choice.