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GOK #30: Parippu Vada


GOK #30:  Parippu Vada
This is a very popular crunchy tea-time snack of Kerala, quite easy to prepare.  A hot tea and a hot vada are just made for each other! A bliss to enjoy together!

Ingredients
Chana dal (split bengal gram/kadala parippu) – 2 cups
Onion – 1 big, finely chopped
Green chilli – 2-3, finely chopped
Ginger – 1-2 tsp, finely chopped
Fennel seeds – ¼ tsp (optional, refer notes)
Curry leaves – 3-4 stems, finely chopped
Kayam (asafetida) – ⅛ tsp
Salt
Oil

Instructions
Soak chana dal in water for 2 hours. Drain the water completely.

Make sure that the water is dried well, pat dry the dal with a clean kitchen towel.

Crush the soaked and drained dal, just run it in mixie for a few seconds.

Make sure you dont grind it to a smooth paste.

Add all ingredients except oil to the crushed dal and gently mix it together. Make small balls with the dal mix (gooseberry size).

Heat oil for deep frying pan on high flame. When oil is really hot, reduce the flame to low-medium and add the vada. Before adding to the oil, just flatten each ball in your palm. Wet your hands before flattening the dough.

It is better to flatten the dough just before adding to the oil, otherwise it may break.

Fry till the vadas (fritters) become golden brown or if you like it extra crispy, fry till you get a darker shade of brown. Drain excess oil on a tissue paper. Serve hot.

You will get around 20-25 parippu vadas of small-medium size, with the above quantity.

Notes
It is better to make small size vada, so that it gets cooked well. If you want the authentic taste, use coconut oil. The Key to a good Parippu Vada is the crunchiness. Though quite simple to make, getting the texture right can be quite daunting if you do not know the trick. If you add too much water, the batter will be too soft resulting in a vada that does not have that crunch and texture to it. If you add little and you do not shape it right, it will disintegrate the moment you drop it in oil.

Courtesy:  Rema Devi