parippu vada / masala vada/masala vadai is a tasty evening snack of Kerala. It is made with chana dal / kadala parippu. Chaya parippu vada (tea with lentil fritters) is a famous combination throughout Kerala and is considered to be one of the best nadan palaharam. Not only Kerala, I would say, parippu vada is a tasty snack which is famous throughout South India. It is called as masala vadai or paruppu vadai in Tamil.
though I don’t like tea, but I love to munch on hot hot parippu vada along with a cup of coffee.
the method of making parippu vada is very easy. But there are a few steps you have to take care of. First, drain the entire water from dal. This is a very important step in masala vada preparation. Otherwise, you won’t be able to shape the vadas. The next step is not to grind the dal too much.
You can also use either red chili or green chili to make parippu vada. I prefer adding green chilies, but when I prepare for my mother-in-law, I use red chili. Addition of fennel seeds is optional. But it definitely enhances the taste and flavor. But if you don’t prefer fennel seed, avoid using it. You can also add chopped coriander leaves while making vada.
You can also add shallots while making parippu vada. My mom always use shallots for making vada. Adding shallots make vada more tasty.
Serve parippu vada with evening tea or coffee.
Other snack recipes :
Step by step pictures on how to make parippu vada recipe
1. Wash and soak chana dal or bengal gram dal in water for 2 hours. Drain the water completely from chana dal. Put it in a colander for 10 minutes so that the entire water gets drained off. This is a very important step. If water remains in the dal, you won’t be able to shape it.
2. Add the soaked and drained chana dal to a mixer jar and grind it coarsely. Just give one or two pulse. Don’t grind it till smooth. There should be chana dal bits in the vada.
3. Finely chop onion, green chili, ginger and curry leaves.
4. In a bowl, add the coarsely ground chana dal and onion, green chili, ginger, curry leaves, hing, fennel seeds and salt. Mix well.
5. Take small portions of the mixture, shape it into balls.
6. Heat oil in a pan. When oil is hot enough, reduce the flame to medium. Take each ball, gently press it between your palms to get vada shape. Gently, slide the vada into hot oil. Fry on medium heat till the vada becomes golden brown.
7. Remove it using a slotted spoon to a kitchen towl or an absorbent paper. Serve hot.
Parippu vada recipe given below
- Chana dal / split gram / kadala parippu - ½ cup
- Onion - ½ (finely chopped)
- Green chili - 1 (finely chopped)
- red chili powder - ¼ teaspoon
- curry leaves - few
- ginger - ½ teaspoon (finely chopped)
- fennel seeds - ¼ teaspoon
- asafoetida powder / hing - a pinch
- salt - to taste
- oil - for deep frying
- Wash and soak chana dal in water for 2 hours.
- Drain the water completely.
- Add the soaked chana dal to mixer jar and just give one or two pulse so that it gets crushed. Transfer to a bowl.
- Finely chop onion, green chili, curry leaves and ginger.
- Add all the ingredients to the crushed chana dal and mix gently.
- Take small portions of the dough, and make small balls.
- Heat oil in a pan. When hot enough, reduce the flame.
- Take each ball and gently press it between your palms.
- Slowly slide the vada into hot oil and fry till the vada becomes golden brown.
- Drain excess oil into a kitchen towel or absorbent paper.
- Serve hot.
Addition of fennel seed is optional.
Soak chana dal well. Otherwise, parippu vada will turn hard.
You can replace green chilies with red chilies.
Mint leaves can also be added for a variation.