parippu vada or dal vada a common street food of Kerala

By • June 9, 2011 • 10 Comments



Author Notes: parippu vada in local Malayalam language - is tea time snack prepared from crushed pulses. The pulses are crushed to have a consistency to roll the shape for frying. Onions and chillies also added for flavorpauljoseph

Serves 15

  • 2 cups thuvar dal or yellow split peas
  • 3 or 4 hot green chilies, finely chopped
  • Salt to taste
  • 1 onion thinly chopped
  • 1 tablespoon grated fresh ginger
  • 1 sprigs of curry leaves
  • 5 cups vegetable, oil for deep-frying
  1. Soak thuvar dal in water for 3 hours and then drain
  2. In a food processor combine three tablespoons of the soaked thuvar dal with salt and grind to a thick purée.
  3. Add the remaining soaked thuvar dal and grind coarsely. Since the dal absorbs water during soaking, there is no need to add extra water when grinding .The ground mixture should be very thick so that it can be shaped into small discs.
  4. Remove from the processor, sprinkle chopped chilies, onion, grated ginger, and curry leaves and mix well.
  5. Heat the oil in a heavy bottomed wok
  6. When the oil is hot, wet the palms of your hand and shape about two tablespoons of the dal mixture into a 1 1/2 to 2 inch round disc.
  7. Slide the vada gently into the hot oil. Repeat with the remaining mix. Fry vadas for approximately 3 to5 minutes till they turn golden brown and crisp
Jump to Comments (10)

Tags: tea time

Comments (10) Questions (2)

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Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Pauljoseph, could I make this using urad dal?

Dsc_0122.nef-1

almost 3 years ago Panfusine

Urad dal tends to be pretty glutinous, if used by itself.. (of course there is another variety of vada, known as 'medu vada' which is made with only urad dal...)
soak 1 cup of split dehusked urad, process till smooth in a food processor with 1-2 chopped green chillies, a generous sprinkle of crushed black pepper & a sprigs worth off curry leaves & salt of course( the consistency should be almost that of soft whipped egg white). you can either deep fry them by dropping spoon fuls of it into hot oil & frying till its golden brown (ideally in a doughnut shape, but getting that right manually is pretty hard).
I've taken to liberally greasing a waffle pan with oil and dropping the batter in to make waffle medu vada. seldom resort to the deep frying anymore!
http://www.panfusine.com...

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you so much! Can't wait to try these.

52

almost 3 years ago pauljoseph

Thank you boulangere and Panfusine Better you use Pigeon pea or toor d?l http://en.wikipedia.org... or Chana dal we use only toor dal urad dal we use for making Iddly or dosa http://indiankeralafood...

52

about 3 years ago pauljoseph

In India you can find thousands varieties of street food

52

about 3 years ago pauljoseph

thank you for your comment boulangere

52

about 3 years ago pauljoseph

Thank you Panfusine

Dsc_0122.nef-1

about 3 years ago Panfusine

makes me want to fry up some right now!! I LOVE these masala vadais

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Beautiful, PaulJoseph. I've been wondering what you would submit.

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Seeing all the recipes submitted for street food so many are from India, this recipe sounds absolutey delicous and I am amazed at the variety and am learning so much about India's rich cultural heritage through this amazing food.