Parippu vada / Dal vada

2012-09-02
parippu vada
  • Yield : 8
  • Servings : 3-4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Parippu vada / Dal vada / Lentil fritters


Parippu vada or Dal vada, to describe in three simple words – spicy, crunchy and yummy. A perfect snack for a Malayalee. It is one of the most favorite dishes of all kerala food lovers. It has its own position in the whole circle of status. Be it in a simple tea stall or a hi-fi restaurant. Parippu vada, “puvan pazham” :) and a cup of tea is the famous combination in Kerala through ages. It is true that liking of parippu vada runs through malayali’s blood.

Ingredients

  • Chana dal or Toor dal (കടല / തുവര പരിപ്പ്) - 1 Cup
  • Ginger (ഇഞ്ചി) - 1 inch piece
  • Dry red chillies (വറ്റല്‍ മുളക്) - 3 Nos
  • Shallot (ചെറിയ ഉള്ളി) - 12 Nos
  • Curry leaves (കറിവേപ്പില) - 1 Sprig
  • Salt (ഉപ്പ്) – to taste
  • Cooking oil (എണ്ണ) - for deep frying (1 cup)

Method

Step 1

Soak dal in water for 2 hours and drain it (make sure that it is drained well).

Step 2

Chop ginger, dry red chillies, shallots and curry leaves finely.

Step 3

Grind dal to a coarse paste without adding water. Do make sure not grind it to a smooth paste.

Step 4

Add chopped ingredients and salt to the grounded dal and mix it well.

Step 5

Wet your hands and make 8 equal size balls with the mixture. Make the balls as a round shape by pressing it with your palm. (If it is too sticky try dipping your hand in water while making the balls)

Step 6

Pour enough oil into a deep bottom pan and heat it. When the oil is hot reduce the flame to medium and deep fry the vadas by turning both sides till golden brown color.

Step 7

Serve parippu vada with “puvan pazham” :) and a cup of tea.

Tips

1) Mix both chana dal and toor dal can also be used.

2) Shallots and dry red chillies can be replaced by onion and green chillies.

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Nutritional Profile

Main nutritional contents are,

  • Carbohydrates

  • Proteins

  • Calcium

  • Iron

  • Sodium


Measurements

1 Table spoon = 3 Tea spoons
1 Dessert spoon = 2 Tea spoons
1 Tea spoon = 5 ml
1 Cup = 236.588 ml

Author

Myself, Shaan Geo basically a Software Engineer started my career in IT Industry. I have had a passion for food and cooking from an early age. This habit made me keep an eye out for the new variants of food and the different cuisines where ever I go. According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.

Comments on Parippu vada / Dal vada

Comments (34)

  1. posted by Dhanila on December 3, 2012

    Perfect recipes. Keep it up.

      Reply
    • posted by Shaan Geo on December 3, 2012

      awww… I am honoured! Thanks a lot Dhanila :)

        Reply
  2. posted by Sumam Thomas on December 6, 2012

    Super recipe .thank u. keep it up

      Reply
    • posted by Shaan Geo on December 6, 2012

      You are welcome Sumam. Thank you very much for the nice words. :)

        Reply
  3. posted by Bhavish on December 13, 2012

    Thanks Shaan, i will try this.

      Reply
    • posted by Shaan Geo on December 14, 2012

      Your welcome dear friend. Please do share your feedback if you happen to try this recipe. Thank you.

        Reply
  4. posted by Sherin on December 16, 2012

    I tried this recipe.. it was superb

      Reply
    • posted by Shaan Geo on December 16, 2012

      Hi Sherin, happy to know that Parppu Vada came out well for you. Hope you will try other recipes too. Thanks a lot for the feedback.

        Reply
  5. posted by Sherin on December 22, 2012

    plz add some pudding recipes

      Reply
    • posted by Shaan Geo on December 22, 2012

      Hi Sherin, Thank you very much for your valuable suggestion, appreciate it very much. I will try to add pudding recipes in the near future.

        Reply
  6. posted by Sharon Mary Thomas on February 16, 2013

    Hi Shaan, I had been going through your recipes for the past 2 days. I really appreciate your hardwork. It is a real blessing for all beginners. I had already made parippuvada earlier for which I had soaked dhal only for half an hour and it was good. And one more, I think it would be good if you make ginger garlic paste instead of simply chopping for fish curry. I’ll be making vellayappam for tmr’s brkfast. and will be trying vattayappams soon. Once again thank you so much for all these recipes, i’ll definetly share this with my friends.

      Reply
    • posted by Shaan Geo on February 17, 2013

      Hi Sharon Mary, Thanks a ton for such a great feedback, appreciate it very much :) As you suggest, definitely we can use ginger-garlic paste for fish curry, but while preparing traditional Kerala fish curry we usually use chopped or crushed ginger & garlic. Regarding parippu vada, the socking time of Dal is always depends on which Dal you used. If it is Toor Dal, it will be ready in less time while comparing with Chana Dal. You can easily grind Dal if you sock it more time and also the Vada will be more soft. Please do share your feedback on Vellayappam and Vattayappam. Once again thank you very much for your your kind words of encouragement and hope to see you here often.

        Reply
  7. posted by Jayalakshmi on March 14, 2013

    Hi…. Perfect recipe.. tried and it came well :) :D

      Reply
    • posted by Shaan Geo on March 14, 2013

      Hi Jayalakshmi, Nice to know that this recipe worked out well for you. Thank you very much for taking time to share your feedback. Have fun in the kitchen :)

        Reply
  8. posted by Roshan on April 2, 2013

    My mother tried that pinapple pachady. Its really tasty, thanks uncle.

      Reply
    • posted by Shaan Geo on April 2, 2013

      Hi Roshan, Thanks for the feedback. Great to know that the recipe came out well for you. Convey my regards to your mother.

        Reply
  9. posted by chandni on April 28, 2013

    waw! delicious, thanks a lot.

      Reply
    • posted by Shaan Geo on April 28, 2013

      Thanks Chandni :)

        Reply
  10. posted by Soumya on May 30, 2013

    Perfect recipe. Expecting more items.

      Reply
    • posted by Shaan Geo on May 30, 2013

      Hi Soumya, Thanks a lot for your nice words of encouragement. Will definitely post more recipes soon.

        Reply
  11. posted by Manju Sharma on July 27, 2013

    Will try making the parippu vada… always missed it after moving to north India…

      Reply
    • posted by Shaan Geo on July 28, 2013

      Hi Manju, Thanks for visit and also for the comment. Please do share your feedback, after trying this recipe.

        Reply
  12. posted by Sneha Georgy on July 30, 2013

    Going to try it today :)

      Reply
    • posted by Shaan Geo on August 1, 2013

      Thanks Sneha, please do share your feedback.

        Reply
  13. posted by Ambili on August 16, 2013

    Thanks for the recipe… it was very simple… I tried it out today and it turned out well… your recipe’s are really very simple and easy to follow… keep posting such interesting recipes…

      Reply
    • posted by Shaan Geo on August 17, 2013

      Hi Ambili, Thanks a lot for your kind words. Great to know that the parippu vada recipe came out well for you. I will be posting more recipes in the future. Hope to see you here often.

        Reply
  14. posted by Divin Machukattu on September 4, 2013

    നല്ലൊരു പാചക കുറിപ് പറഞ്ഞു തന്നതിന് നന്ദി ചേട്ടാ…..

      Reply
    • posted by Shaan Geo on September 4, 2013

      You are welcome Divin. അഭിപ്രായം രേഖപ്പെടുത്തിയതിനു ഒത്തിരി നന്ദി :)

        Reply
  15. posted by Beena Raju on October 3, 2013

    Thanks a lot for your wonderful recipe…

      Reply
    • posted by Shaan Geo on October 3, 2013

      You are welcome Beena :)

        Reply
  16. posted by Shameer Khan A on November 30, 2013

    Thanks a lot Chetta…….

      Reply
    • posted by Shaan Geo on December 3, 2013

      You are welcome Shameer.

        Reply
  17. posted by Jeaneth on December 25, 2013

    Hi… thnx for sharing ur recipe… I leaned a lot… I’m a Filipina married to an Indian guy from Kerala… I really feels great when he appreciate the foods I prepare… thnx to u… more power and God bless :)

      Reply
    • posted by Shaan Geo on December 30, 2013

      Jeaneth, Thanks a lot for sharing your feedback. Great to know that you got appreciation. Convey my regards to your hubby. Have fun in the kitchen :)

        Reply

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