Parippu vada is nothing but deep fried lentil fritters. They are crispy from outside with a really flavorful inside. Drooling?? 🙂 I just love munching them with hot tea. And it is Mr Husband’s favorite snack too. Just like uzhunnu vada (urad dal vadas), we love having parippu vada too, from tea stalls during our road trips (earlier during train journeys). But nothing could beat hot and crispy, fresh homemade parippu vada. Hot vada with hot kadak chai… Perrrrfect!!
So here I have used a mix of toor dal (or split pigeon peas or sambar parippu) and masoor dal (split orange lentils) for making parippu vada. You may try with only toor dal or even chana dal (split chickpeas). I have added a little bit of rice flour to make the vada crispy. Chopped onions, ginger, green chilies, curry leaves and the spices make these vada flavorful and delicious. I have come across masala vada recipes which closely resemble parippu vada, but have never got a chance to have it. It has more ingredients going in like fennel seeds, coriander etc.
Lets have a quick look at how to make this aromatic and tasty traditional snack. First wash toor dal and masoor dal well and soak them in water for about 2 hours. Next grind the soaked dal mixture without adding any water into a coarse paste. Please do not grind the mix to a fine consistency. Transfer the ground dal mix into a bowl.
Next add all the other ingredients. That is, the chopped onions, ginger, green chilies, curry leaves, rice flour, red chili powder, turmeric powder, salt and asafoetida. Mix everything very well. Now the dough for making parippu vada is ready. So next heat enough oil in a kadai to deep fry parippu vada. Meanwhile grease your palms to press the vada shape. Then make small balls from the dough and flatten them between your palms. Press the edges to make the shape of parippu vada. Similarly prepare enough vadas for the first batch of frying.
Once the oil is hot enough, drop the vadas carefully in to the hot oil. Deep fry them by flipping the sides once in between. Fry until they turn golden brown in color. Hot and crispy parippu vadas are ready. They taste best when served hot. Crispy on the outside with a flavorsome inside. Take a couple of bites and sip on hot chai. Wow!! What an amazing experience it is!! You have to try it to understand it.
So wait not. Check the ingredients and quickly make these tasty tea time snack. They do not need any accompaniment. You can have them as they are, soon after you prepare it. But I like to have them even if they are not very hot. The taste and aroma are truly inarticulate. So please bookmark this recipe and try on the coming weekend, may be. And surprise your family with this traditional snack of Kerala, or of South India, as you may like to call it! 🙂