Sunday, 17 June 2012

Parippu Vada


Rainy days and what comes running into your mind is the tea time, a cup of piping hot masala tea and crispy parippu vada, a favorite snack among keralites...slurp slurp!!

My personal favourite is uzhunu vada, but at home, my hubby and my father likes parippu vada more than uzhunu vada.

Come, let's get started...




Ingredients (Makes about 20 - 25 vadas)

Yellow split peas/Kadala parippu - 2 cups
Shallots - 6 - 8, chopped
Ginger - a small piece, finely chopped
Dry red chillies - 6 - 7, sliced to thin rounds
Curry leaves - 10-15
Asafoetida - 2 pinches
Salt - To taste

Fennel seeds - 1/2 tspOil 

Method
  • Soak the  parippu in water for at least 3 hrs. Drain well.
  • After draining, keep 2 - 3 tbsp of this soaked parippu aside. 
  • Put the remaining vada parippu in a mixer in 1 - 2 batches, grind to a coarse mixture without adding any water. 
  • Mix the parippu that was kept aside to this ground mixture along with chopped shallots, ginger,  dry red chillies, asafoetida, salt and curry leaves. 
  • Mix all the above well with your hands. 
  • Make small balls of this mixture and flatten them a bit as in the snap above.  
  • Deep fry in oil until brown on both sides, about 10 minutes. Initially cook in medium heat so that the vada is cooked well from within, then slowly increase the heat to get a brown colour outside.
  • Serve hot with ketchup or any chutney.

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