‘Parippu Vada’ also called ‘Dal Vada’ which translates to Lentil fritters in English is a popular south Indian snack and appetizer. For those who have never had it before, it is similar to ‘falafel’ but with a little different texture and a little more spice and flavor.
How to make Parippu Vada (Lentil Fritters)
It is traditionally made with split Bengal gram which is a type of lentil . A variation is to add ‘Toor Dal’ or split pigeon lentils to the split Bengal gram in the ratio 11/2 to 1/2. The process starts with soaking the dal in water for about 3 to 4 hours. The soaked dal is then ground into a coarse paste preferably in a grinder to which onions, chilies, curry leaves, and spices are added. The dough is shaped into small patties that are flattened and then deep-fried. It tastes best when it is hot and crisp.
Coconut chutney is a good accompaniment with it, although it tastes best by itself. This is a very common snack in many hotels and restaurants. It goes perfectly well as an appetizer at parties, potluck, and also a delicious afternoon snack with a cup of tea!
Parippu vada lentil fritters are spicy and delicious appetizer based on Indian cuisine and perfect for parties and potlucks.
- 2 cups Chana Dal (Split Bengal Gram)
- 1/2 Onion (or 5 shallots ) finely chopped
- 2-3 Thai green Chilies
- 5-6 Curry leaves chopped
- 3-4 Red Chilly Flakes
- 1 inch Ginger finely chopped
- 1 pinch Asafoetida
- 3-4 cups Oil to deep fry
Soak the chana dal in water for 3 to 4 hours.
Drain the soaked dal using a colander and make sure there is no water left.
Grind the soaked chana dal coarsely with red chilies.
It is okay to have a couple of lentils uncrushed.
Add the onions, chilies, ginger, curry leaves, and asafoetida.
Add salt to taste.
Take a small ball of the dough and shape it into a patty by flattening with your palm.
These patties can be deep-fried till you get a golden brown color
.Enjoy the spicy dal fritters with coconut chutney and with a hot cup of tea!