Parippu Vada Kerala Style | Split Bengal Gram Flitters
Kerala Paruppu Vada / Chana Dal Fritters tops in the list of Kerala snacks. If you ask any local guy in Kerala, ‘What would you like to have with chai’? no other answer but Paruppa Vada. Of course, Pazham Puri also has its own place, but it only appears if Vada is not in the option.
Paruppa Vada as known in Kerala is traditionally made mainly using chana dal and other spices. But, you might find, few making with pigeon peas too. Let that be anything, but the recipe remains the same.
Try this spicy, crispy outside and soft inside vada, hot from the stove and I bet, you won’t stop yourself with just 3 or 4. So, make it for a coming weekend and enjoy with a hot cup of tea. And please let me know how it came out for you.
How To Make Parippu Vada with step-by-step photos:
1. Wash once and soak chana dal for 3-4 hrs.
2. After soaking, drain the water completely in which the dal was soak.
3. Pulse together chana dal, dry red chilly, ginger, fennel seeds and 1/4 of chopped onion to a coarse paste. Add the remaining chopped onion to the ground paste.
Note: Put ginger first, then add rest of the ingredients to get it crushed fully. Leave 1/4 th of the dal as a whole, rest to a coarse paste.
4. Take out the ground mixture into a mixing bowl. Add all the remaining ingredients and mix well.
Chop curry leaves before adding.
5. Let this sit for 1-2 hrs before we start making vadas. This step is optional.
6. Take big lemon size ball. Make balls out of it and flatten it with your fingers.
7. Drop it in hot oil. Add 3-4 vadas in a batch. Let it cook on low flame till it turns dark golden brown.