Parippu Vada

When I think of tea time in Kerala, parippu vada always comes to mind! Spicy, crunchy, and delicious, these little dal fritters are addictive and packed with flavor. They go very well with black tea on the side and are sure to lift your spirits with every bite 🙂

Time: 

  • Prep time – 4 hours
  • Cook time – 10 minutes

Ingredients:

  • Toor Dal – 3/4 cup
  • Chenna Dal – 1/4 cup
  • Dry Red Chillies – 4 pieces
  • Pearl Onions – 4 OR use half an onion (Finely chopped)
  • Asafoetida – a pinch
  • Fennel seeds – 1/2 tsp
  • Ginger (Finely chopped) – 2 tbsp
  • Green Chillies (Chopped) – 2
  • Curry Leaves (Chopped) – 7
  • Salt to taste
  • Oil for frying

Method: 

  1. Rinse and soak the dal for at least 3 to 4 hours
  2. Once soaked, drain the water completely and then grind the soaked dal with dry red chillies and fennel seeds. Ensure that you grind only little because it should be a coarse mixture and not smooth (Some of the dal smooth and some can be as it is). No water is added while grinding
  3. Add the shallots, ginger, and curry leaves to the ground dal mixture and mix everything together. Set aside for 10 minutes
  4. Heat oil in a deep dish pan. Ensure the oil is not too hot as it might burn the vada on the outside
  5. Wet palms and take a small amount of the dal mixture and shape in small flat disc shapes (as in pictures). Drop in the hot oil and let each side cook till they turn golden brown
  6. Once cooked, drain the vada on paper towels to take out any excess oil
  7. Serve hot as a snack for tea 🙂

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