Parippu vada, also called chana dal vada or masala vada, are scrumptious, spiced fritters that are popular around the street corners of South India. They’re crispy on the outside and wonderfully soft on the inside. They’re made from lentils and a mix of spices that make it hard to stop at just one. Whether you dip them in chutney, sip tea with them, or just munch on them plain, parippu vada is a cosy way to start your morning.
First, give the chana dal a good rinse in water a couple of times. Next, let it soak in 1 cup of water for 2 hours. After soaking, be sure to drain the dal completely.
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Grind dal
Toss the soaked dal into a mixer-grinder. Give it a coarse grind without adding any water. Make sure to leave some whole chana dal pieces in the mix for texture.
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Mix ingredients
Transfer the coarsely ground mixture into a bowl. Next, add in the onions, curry leaves, green chillies, coriander leaves, and ginger, and don’t forget to season it with salt. Mix everything together until it’s nicely blended.
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Shape the patties
Take portions of the mixture that is about the size of a lemon. Flatten them gently into little patties, and arrange them on a plate or tray.
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Fry the vadas
Heat some oil in a kadai or pan over medium heat for deep frying. Gently slide in the patties and fry them until they turn a beautiful golden brown and get nice and crispy. It’s best to fry the vadas in batches. Once they're done, drain them on a paper towel to soak up any excess oil.
Description - Step 6
Serve hot
Serve the vada hot with coconut chutney or tomato chutney.
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Indian
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