Parippu Vada

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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

How To

  • 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.

Cooking Tips

  • 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.

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