Parippu Vada
Parippu vada lentil fritters are spicy and delicious appetizer based on Indian cuisine and perfect for parties and potlucks.
Servings: 10 people
Calories: 727kcal
Ingredients
- 2 cups Bengal gram Chana Dal (Split Bengal Gram)
- ½ cup Split pigeon lentil optional
- ½ Onion finely chopped (or 5 shallots )
- 2-3 Green Chilies Thai
- 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
Instructions
- 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!
Video
Notes
- Do not soak the chana dal lentils for more than 3 to 4 hours if you want crispy vadas.
- Add salt and onions just before deep-frying the vadas, else it will leave out water and make the batter runny and difficult to shape the vadas.
- Keep some soaked whole chana dal without grinding and add them to the batter.
- If the batter gets runny, add rice flour or gram flour to make a thicker consistency to hold its shape.
- Deep-fry on medium heat and cook thoroughly.
Nutrition
Serving: 35g | Calories: 727kcal | Carbohydrates: 23g | Protein: 6g | Fat: 69g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 43g | Trans Fat: 0.3g | Sodium: 43mg | Potassium: 296mg | Fiber: 2g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 2mg
