parippu vada or dal vada a common street food of Kerala

June  9, 2011
0 Ratings
  • Serves 15
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 flavor —pauljoseph

What You'll Need
  • 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
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  • Tiki Tembo
    Tiki Tembo
  • boulangere
  • pauljoseph
  • Panfusine

10 Reviews

Tiki T. March 24, 2016
Could this be baked?
boulangere October 1, 2011
Pauljoseph, could I make this using urad dal?
Panfusine October 1, 2011
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!
boulangere October 1, 2011
Thank you so much! Can't wait to try these.
pauljoseph October 1, 2011
Thank you boulangere and Panfusine Better you use Pigeon pea or toor d?l or Chana dal we use only toor dal urad dal we use for making Iddly or dosa
pauljoseph June 9, 2011
In India you can find thousands varieties of street food
pauljoseph June 9, 2011
thank you for your comment boulangere
pauljoseph June 9, 2011
Thank you Panfusine
Panfusine June 9, 2011
makes me want to fry up some right now!! I LOVE these masala vadais
boulangere June 9, 2011
Beautiful, PaulJoseph. I've been wondering what you would submit.