The most Nostalgic Kerala Snack. I am sure all Keralites will have some memories associated with Parippu vada.
Preparation time: 30 minutes | Difficulty Level: Easy | Makes around 15 Vadas
- Bengal gram/chana dal – 2 cup
- Shallots – 15-20 pods (finely chopped)
- Green chillies – 5 (finely chopped)
- Ginger – ¾ tablespoon (finely chopped)
- Chilly flakes – ½ tablespoon
- Curry leaves – 2 stem
- Asafoetida – a pinch
- Salt – As needed
- Oil – As needed
- Soak chana dal in water for 2.5 hours. Drain the water completely and pat dry with a clean kitchen towel.
- Coarsely grind soaked dal in a mixer grinder without adding water. Make sure not to grind it to a fine paste. I use the whip mode in mixer for doing this. Move it to a mixing bowl.
- Grind the chopped green chillies, shallots and ginger coarsely. Add this to the ground dal.
- Add chilly flakes, asafoetida and salt for taste.
- Gently mix it together.
- Heat oil in a deep bottom pan on high flame. Bring the oil to boil.
- Make small balls with the dal mix. Flatten each ball in your palm. Wet your hands before flattening the dough.
- Lower the flame and slowly add to hot oil. Deep fry on both sides on medium flame. Remove from oil and drain on kitchen tissue. Serve with steaming hot tea.
- Make sure the water is drained well. If not it will be difficult to shape it.
- Make small sized vadas so that it will get cooked properly. Also flat vadas are more tastier than the thicker ones.
- Use coconut oil for authentic taste.
- Wait till the oil is really hot before you drop the vadas for frying.