Parippu Vada (lentil fritters) was one of the most popular snacks available in all the tea stalls (chayakada) in Kerala. The aroma of parippuvada with a tall glass of tea – just Wow. No wonder the kerala communist party used to thrive on them so much. This snack can be made anytime or anyday. But if it is a cold windy or a rainy day, parippu vada is a must evening snack. I was reminiscing those days where my mom used to make them hot and we just used keep hogging them until it was over.
Well, this scene was recreated a day back in my house. I decided to make parippuvada. And this snack dominated everyother dish I had made that night. Try them out in your kitchen and let me know how it went.
Parippu Vada / Lentil Fritters
Soak the Channa dal/ lentils for about 4 hours. You can also soak overnight.
Coursely grind the channa dal with very less or no water. Make sure it is not made into a fine paste.
Add the chopped onions, curry leaves, green chillies, salt and pepper powder to this coursely ground paste.
Make small balls (gooseberry size) out of the paste and gently flatten them.
Heat the pan and pour about 4 tbsp of oil. Yes! this is a deep fried snack.
Once the oil is heated up, add the vada mixture into it.
Let it get cooked into a nicely brown and cripy vada.
Serve them to a bed of tissues to extract the oil.
It is important that the water is drained well, otherwise the batter may become runny and you will not be able to shape it well.
You may use coconut oil to get the authentic taste.
If you do not get hold of channa dal, you make use of peas as well.