Parippu Vada or lentil fritter is a famous deep fried snack. Usually channa dal is used for making this. But I tried out using tur dal and that too came out well. Channa dal vada is more crunchier than tur dal vada. Grinding dal is an important part as it should be ground as coarse and not as a paste. In mixer just do pulse and do not go for actual grind option. Some of the lentils will be left as it is. That would be the perfect dough.
- Kadala Parippu/Channa Dal/Bengal Gram Lentils : 1 Cup
- Big Onion (Chopped) : 1
- Curry Leaves : 10 leaves
- Kayam : a pinch
- Ginger : 2 teaspoons
- Red Chilli Powder : 2 teaspoons [Can be replaced by some more green chillies]
- Green Chillies (Cut into small pieces) : 2 Nos.
- Salt : 1/2 teaspoon (to taste)
Step 1: Soak lentils (dal) in plenty of water for 2-3 hours. Grind coarsely, just as I mentioned before, just do couple of pulses and not use actual grind option in the mixer. Some of the lentils will be left as it is. Now take it out.
Add chopped onions, curry leaves (cut into small pieces), ginger, red chilli powder, green chillies and salt and mix well using your hand.
In a frying pan, add oil and keep on medium flame/heat. Take a small portion of the mix (lemon size) and make a ball. Keep the ball on your palm and press and make it flatten. Put this into hot oil and allow it cook on one side for few minutes. Turn it and again cook. Once the colour changes to brown take out from the oil and keep it on kitchen paper for some time.
You can cook a few vadas at the same time.
Enjoy crispy Vadas with a hot cup of tea!