Parippu Vada –

When it comes to South Indian snacks, Parippu Vada holds a special place in every food lover’s heart. These golden-brown lentil fritters are a quintessential part of Kerala’s culinary landscape and are often enjoyed with a steaming cup of tea or coffee. Crispy on the outside and flavorful on the inside, it is famous snack that you see on “thattukada” (street shops)

Parippu Vada is made from chana dal (split Bengal gram) mixed with shallots, ginger, green chilies, and curry leaves. The coarsely ground lentils give it a delightful crunch, while the aromatics add layers of flavor. This snack isn’t just popular for its taste but also for its simplicity. With a handful of pantry staples and minimal prep time, you can recreate this South Indian favorite right in your kitchen.

What makes Parippu Vada even more appealing is its versatility. While it’s a staple in Kerala, variations like Masala Vada from other South Indian states add their unique twist by using different lentils and spices. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guarantees excellent results.

Tips for Perfect Parippu Vada

• Coarse Texture is Key: Avoid grinding the dal too finely; the coarse texture adds crunch.
• Oil Temperature: Keep the oil medium-hot. Too hot will burn the vadas; too cool will make them oily.

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Parippu Vada

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour 5 minutes

Let's see how to make this beloved snack from the South Indian state of Kerala.

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Ingredients

• 1.5 cups chana dal (split Bengal gram)
• 10-15 small shallots or 5 large shallots, crushed
• 2 green chilies, finely chopped
• 2 sprigs curry leaves, finely chopped
• 1-inch piece of ginger, crushed
• ½ tsp turmeric powder
• Salt, to taste
• Oil, for deep frying

Instructions

1. Soak the Lentils: Wash and soak chana dal (split chickpeas lentils) in water for 30 minutes.
2. Grind the Dal: Drain and coarsely grind the dal without adding water.
3. Prepare the aromatics and spices: Using a mortar and pestle crush shallots, green chilies, curry leaves, ginger and dry red chilies. Adjust the number of chilies based on your level of spice tolerance.
4. Mix the Ingredients: Combine the ground lentils with crushed aromatics
5. Shape the Vadas: Take small portions of the mixture, shape into flat patties, and set aside.
6. Heat the Oil: Heat oil in a deep pan. Test by dropping a small piece of mixture into the oil; it should sizzle immediately.
7. Fry the Vadas: Fry in batches until golden brown and crispy. Drain on paper towels.
   Serve: Enjoy with hot tea or coffee.

Nutrition Information:

Yield: 5 Serving Size: 3 vadas
Amount Per Serving: Calories: 233Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 254mgCarbohydrates: 43gFiber: 9gSugar: 17gProtein: 9g

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