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19794512 0878 4c1f be45 22ad4d2622c7  2016 04 15 01 45 31
Panfusine
Panfusine

1/2 cup pigeonpeas, 1/4 cup each chanadal and urad dal, soak for a couple of hours and then run it through a food processor with salt, red chiles and curry leaves ( what you season with is up to you) , using a cookie scoop, pat these down on your palm and make a hole in the center using your thumb. Deep fry. this is a classic South Indian paruppu vadai.

lem monade
lem monade
that sounds like an Indian cousin of falafel, in other words: amazing!
Panfusine
Panfusine
Yep I guess it is!