wellhealthorganic.com Parippu Vada: Dal Vada, also known as Parippu Vada or Chana Dal Vada or Masala Vada, represents a delectable street food delicacy in South India, renowned for its savory, spiced, and crunchy texture. This gluten-free and vegan snack is a favorite among many.
Parippu Vada
- Preparation Time: 2 hours 15 minutes
- Cooking Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Cuisine: Kerala, South Indian, Tamil Nadu
- Course: Snacks
- Diet: Gluten Free, Vegan
- Difficulty Level: Moderate
Ingredients:
- For Soaking Chana Dal
- ½ cup chana dal
- 1 cup water for soaking
Also Read: Katori Chaat
Additional Ingredients:
- ⅓ to ½ cup chopped onions – 60 grams (approximately 1 medium-sized onion)
- 1 teaspoon finely chopped ginger or 1-inch ginger (optional)
- ½ to 1 teaspoon chopped green chilies or 1 to 2 green chilies
- 10 curry leaves
- 2 tablespoons chopped coriander leaves
- ½ teaspoon rock salt (edible and food grade) or white salt (to taste)
- Oil for deep frying, as required
Instructions:
Soaking Chana Dal
- Rinse chana dal thoroughly in water.
- Soak the lentils in 1 cup of water for 2 hours.
- Drain the soaked lentils well, ensuring there’s no water left in the dal.
Making Dal Vada Mixture
- Transfer the soaked lentils to a mixer-grinder or blender.
- Grind the lentils to a coarse mixture without adding any water. Some whole chana dal should remain.
- If grinding is difficult, add 1 to 2 tablespoons of water sparingly.
- Transfer the coarsely ground chana dal to a bowl.
- Add chopped onions, green chilies, curry leaves, and chopped coriander leaves. Optionally, add chopped ginger.
- Season with salt and mix thoroughly. Adjust salt to taste.
- Shape the mixture into small or medium-sized balls and flatten them.
Also Read: Karela Recipe
Frying Parippu Vada
- Heat oil for deep frying in a kadai or pan over medium heat.
- Check the oil temperature by adding a small amount of batter to the oil. If it rises steadily and quickly, the oil is ready for frying.
- Carefully slide the prepared dal vada into the hot oil.
- Fry them for a couple of minutes, then flip them over using a slotted spoon and fry the other side until golden and crisp.
- Adjust the flame if the oil becomes too hot during frying.
- Once done, transfer the fried vadas onto kitchen paper towels to remove excess oil.
- Fry the remaining dal vada in batches.
Serving
- Serve the hot dal vadas with coconut chutney or tomato ketchup.