Delicous parippu vada/ Lentil fritters made with both dals, yes toor dal and chana dal , onion ginger and spices. Goes well with cup of tea or coffee.
After adding all the ingrdients
Batter ready for shape and fry
vada getting ready for frying
fried golden parippu vada
Parippu Vada/ lentil fritters
- 1 ½ cup Toor dal / spilt pigeon pea
- ⅓ cup Chana dal/Split chick peas:
- 1 cup Red onion chopped finely
- 1 Serrano pepper chopped finely
- 2 tablespoon Ginger chopped
- ¼ teaspoon Asafetodia
- 4 Red chilies
- 1 teaspoon Salt or to taste
- 4 cup Oil I used peanut oil
- Soak Toor dal and chana dal along with red chilies separately for about 3 hours. Wash and drain the dals /lentils in a colander and keep aside for 5 minutes.
- Grind half of the mixture of dal with red chilies into a fine paste where as there ½ of rest into coarse paste and remaining ½ into slightly broken pieces or just two pulses in a food processor or grinder.
- Add finely chopped onions and ginger, curry leaves (if using) along with salt, asafetodia into the ground mixture of dal and mix until everything incorporated well.
- Heat oil in a thick bottomed pan until it becomes smoking hot or around 360 F.
- Make small dal patties similar to large oatmeal cookie (about 2 ½ inch round) using your palm or plastic film (I found using palm is more comfortable) with rubbing you palm with water. Gradually slide the patties into the hot oil. Fry about 4-5 patties at a time. Flip in between so that all sides get browned evenly. About 8 minutes is required to get one batch done in medium flame.
- Remove them using slotted spoon and drain excess oil using paper towel.
- Enjoy with warm tea or coffee.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.