Parippu Vada
Coarsely ground chana dal fritters studded with shallots and curry leaves, deep-fried crisp — the quintessential Kerala tea-shop snack.
- Prep
- 90 min
- Cook
- 20 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Kadai for frying
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 6 g
- carbs
- 18 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 150 kcal
Instructions
- 1
Drain the soaked chana dal well. Grind it coarsely without water, leaving some whole grains for texture.
- 2
Mix in the chopped shallots, green chillies, ginger, curry leaves, crushed fennel, and asafoetida.
- 3
Season with salt and mix the batter well by hand until it easily holds together.
- 4
Wet your hands and shape small portions of the mixture into flat discs.
- 5
Heat oil in a kadai (deep frying pan) until it is medium-hot.
- 6
Slide the vadas in gently. Fry on medium heat until golden and crisp on both sides.
- 7
Drain on kitchen paper and serve hot.
Chef's tips
Do not add water while grinding the dal, or the vadas will absorb too much oil. Fry on medium heat so the inside cooks through before the outside browns.
Ingredient substitutions
- chana dal → toor dal for a softer texture
Storage
Best eaten fresh; can be kept at room temperature for a few hours.
Reheating
Reheat in a hot oven or air fryer to restore crispness.
Common mistakes to avoid
- •Grinding the dal into a smooth paste, which loses the classic crunchy texture.
Serving suggestions
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