Parippu vada or chana dal vada is a spicy, crunchy and yummy tea-time snack. Perfect one for a Malayali. It is one of the favourite snacks of Keralites, or maybe I should say South Indians. It has its own position in South Indian snacks. Be it in a simple tea stall or a hi-fi restaurant. Parippu vada and a cup of hot steaming tea is the famous combination in Kerala since time immemorable.
You will love to munch these parippu vadas on a rainy day sitting idle in the balcony. I hope you all will try this and send me your feedback.
Ingredients
- 1 Cup Chana dal or Toor dal
- An inch Ginger piece
- 2 Nos. Chillies
- 12 Nos. Shallot
- A Sprig Curry leaves
- Salt, to taste
- Cooking oil, for deep frying (1 cup)
Method
- Soak dal in water for 2 hours and drain it (make sure that it is drained well).
- Chop ginger, chillies, shallots and curry leaves nicely. Shallots and chillies can be replaced by onion and dry red chillies, if you want.
- Grind dal to a coarse paste without adding water. Do make sure NOT to 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 it turns golden brown in colour. Make sure that the oil is hot enough while frying the parippu vada. Otherwise, it will break and spread on the oil.
- Serve parippu vada with a cup of hot tea.
