Parippu Vada /Dal Vada/Lentil fritters

 Parippuvada or dal fritters is a south Indian snack. It is a staple in thattukada or chayakkada (Kerala tea stalls). In my hometown, Toor dal (sambar parippu) parrippu vada was the popular item. Although my mom never prepared this parippu vada, my elder brother was a snack lover (like me) and was always on the lookout for new restaurants that offered it. Since my husband and children enjoy snacks too, evening tea became a family routine. But this was my first attempt at homemade parippu vada. I had used several types of dal (red lentil, chana dal, split peas, etc.) but split green peas was my favourite. Most of the ingredients in this recipe would already be in your pantry. So I do recommend you try this recipe, the sheer nostalgia is worth it! 

Ingredients

1 cup =250ml

Dal, ¾ cup

Green chili (finely chopped), 2 nos.

Onion or shallots (finely chopped), 5 tbs

Kashmiri Chili flakes*, 1 tsp

Ginger (minced), 1 tsp

[Optional] Garlic (minced), ½ tsp 

Salt, ½ tsp  or to taste

Curry leaves, 1 sprig

Asafoetida, a pinch

Turmeric powder, ¼ tsp

Vegetable oil**, for deep frying

Notes:

*If you do not have chili flakes, use chopped red chilis. Adjust the quantity for a spicier/milder vada.

** For years I have been using sunflower/canola oil for deep frying. You can use organic coconut/any other oil of preference for deep frying.

Preparation

• Rinse and soak the dal for 3 to 4 hours.
• Drain the water and leave it in a colander for up to 15 minutes to drain the water completely. Leaving aside 1 tablespoon of dal, coarsely grind the remaining in two or three batches in pulse mode without adding water.                             

•  It is important to not blend the dal into a paste. Try to roll the ground dal into a ball - it should hold. If it falls apart, grind a small portion again and add to the remaining dal.
• Lightly crush the other ingredients along with salt.
• Add this masala, and reserved dal, to the ground dal. Mix well and set aside.
• Heat enough oil in a pan over a medium flame.
• Make a lemon sized ball and gently flatten between your palms (the edges should be thinner). 
• Drop a little batter into the oil. If it sizzles and rises to the top, the oil is sufficiently hot. Carefully drop the vada into the oil and fry both sides until golden (approximate three minutes on each side).
• Remove using a slotted ladle and transfer to a napkin lined dish. Break the first vada to check if the vada is evenly cooked on the inside. Adjust cooking time accordingly. 
• Your crispy vada is ready. Enjoy with Tea.

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