Parippu vada / Dal vada2012-09-02
- Yield : 8
- Servings : 3-4
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
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.
- 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)
Soak dal in water for 2 hours and drain it (make sure that it is drained well).
Chop ginger, dry red chillies, shallots and curry leaves finely.
Grind dal to a coarse paste without adding water. Do make sure not grind it to a smooth paste.
Add chopped ingredients and salt to the grounded dal and mix it well.
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)
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.
Serve parippu vada with “puvan pazham” :) and a cup of tea.
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.
Average Member Rating
(4.1 / 5)
20 people rated this recipe
Main nutritional contents are,
1 Table spoon = 3 Tea spoons
1 Dessert spoon = 2 Tea spoons
1 Tea spoon = 5 ml
1 Cup = 236.588 ml