By Devi Poojari
November 1, 2024
A traditional lentil fritter loaded with onions, curry leaves and spices – the parippu vada is a quintessential tea time preparation in local tea stalls across Kerala. Made with chana dal, the vadas have a crunchy, moreish texture to complement its savoury flavours.
¾ cup chana dal ¼ cup toor dal 10-15 baby shallots, chopped 8-10 curry leaves, torn 2-3 green chillies, chopped 1 tablespoon grated ginger 2 dried red chillies Coconut oil, for frying Salt, to taste
Soak the lentils for 2-3 hours before straining and rinsing them thoroughly.
Combine the shallots, green chillies, ginger and curry leaves in a bowl while you grind the lentils and red chillies coarsely until sticky but not fine.
Transfer the lentil mixture to the shallots and season with salt.
Make lemon-sized portions of the dough and flatten between your palms before deep-frying in hot oil for 4-5 minutes or golden-brown.
Serve hot with coconut chutney.