Parippu Vada
Kerala style chana dal / split bengal gram fritters
Ingredients
- Chana dal / Kadalaparippu - 3/4 cup
- Toor dal / Thuvaraparippu - 1/4 cup
- Whole dry red chillies - 4 to 5
- Green chillies - 3 to 4
- Shallots / Small onion - 1/2 cup finely chopped
- Curry leaves - 2 sprigs finely chopped
- Asafoetida / Hing - 1/4 tsp
- Salt - to taste
- Oil - to deep fry
Instructions
- Wash the dals and soak together for 2 1/2 hours. Drain the water and transfer to a colander and let it rest until water is completely drained.
- Soak the red chillies in hot water for 15-20 minutes.
- Grind together the dals, red chillies to a coarse mixture without adding any water.
- To the dal mixture add shallots, green chillies, curry leaves, hing, salt and mix well.
- Now divide the mixture into small balls and flatten them gently with your palms.
- Heat oil for deep frying. When oil is hot, reduce heat to low-medium and gently add the vada. Fry until crispy and golden brown. Drain excess oil in tissue paper.
Notes
- Make sure the water is drained well, otherwise it will be difficult to shape the vada and it will break while frying.
- Make the vada small and thin to ensure even cooking.
- After adding onions immediately make vadas. If its set aside, water in onions will make the dal mixture runny.
- Do not crowd while deep frying and fry in low-medium flame to get crispy vadas.