A favourite Kerala tea-time snack. Hot dal fritters are crunchy and deliciously flavourful
Parippu Vada (Lentil Fritters)
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♦Prep time:15min ♦Cook time:15min ♦Soaking time: 2hours & Draining time: 30min (Before cooking). ♦Yield:14-16 vadas.
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Parippu Vada (Lentil Fritters)
Description
Parippu Vada is primarily made from lentils, which are soaked, coarsely ground along with other ingredients. The coarsely ground mixture is shaped into small, flattened discs or patties and then deep-fried until they are golden brown. It is generally crispy and crunchy on the outside and can be soft on the inside.
Ingredients:
Instructions
Video
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Rinse both the dals together in a large bowl. Cover with plenty of freshwater and leave to soak for 2 hours.
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After soaking for 2 hours, drain using a wide colander. Leave the dal in the colander for 30 minutes, tossing occasionally to remove all the water. I often use kitchen paper to pat dry the dals as I toss.
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Now, remove 3 large spoonfuls of this mixed dal mixture and transfer to a small bowl for later.
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Finely chop the shallots, ginger, dried red chilli, green chilli, curry leaves and coriander leaves. Using a chopper helps. Use a dry chopper and chop in batches without any liquid. A hand-chopped texture is required. (Refer Video). Add the freshly chopped ingredients to a dry bowl.
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Separately add the larger bowl of soaked dal, again in batches, and process till you get a coarse grainy texture. Scrape down the sides of the chopper once or twice. You should end up with a soaked 'couscous' kinda texture. RESERVE 3 HANDFULS of the dal for the end, and grind this either in the same chopper or using a small grinder jar. This time, we add 2 spoons of water to make this into a paste. This paste is MY TIP to you to help you get the perfect texture. Often, people have trouble shaping the Parippu vadas due to a lack of starch in the dal. With this paste, we solve the problem.
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Add the coarse-grain dal, the dal paste, as well as the whole soaked dal that was set aside at the beginning to the bowl of chopped ingredients.
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Add salt to taste. Using your hands, combine all the ingredients, pressing the mixture lightly as you mix.
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Heat oil in a wok for deep frying. Start on medium heat and bring it up to a high temperature slowly. It should not be smoky hot, but nice and hot to get the fritters fried correctly.
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You must make the fritters quickly once the mixture is made.
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Take small amounts of the mix between your palms, wetting your hands first. Press between your palms, firmly but not too hard.
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Drop straight into the oil. A few at a time till a lovely golden brown colour is achieved.
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Drain in a colander and serve hot. These stay crunchy even after cooling off but there's nothing better at tea time that HOT Parippu Vadas.
Note
- Onions may be used instead of the shallots, but shallots are definitely the tastier option.
- Don't use more than the specified amount of ginger. Too much ginger can cause the vada to burn around the edges while frying.
- Some like to add some fennel seeds to the Parippu vadas. I prefer not to use this.
- It is best to add fresh ingredients and dal separately to the chopper. Together, you run the risk of getting a pasty texture.
- Never press the patties first before frying together; they will break apart. They should be pressed and fried one by one. You can add 3-4 vadas at a time, according to the size of the wok.
- See the video for a tip on shaping the vadas.
- helpful TIP: Towards the end, you will find that the parippu vadas become harder to shape. simple add 1 Tbsp rice flour per cup of dal mixture and mix through. Continue to shape and fry. They will hold easily together, although it is not recommended to add rice flour to the entire mixture. There will be a slight change in the taste once they are fried.
- Key Ingredients: Key Ingredients: Peas Dal, Chana Dal, Shallots, Ginger, Dried chilli, Green chilli, Curry leaves, Coriander leaves, Salt, Coconut Oil.
