Fry

parippu vada or dal vada a common street food of Kerala

June  9, 2011
0 Ratings
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

  • Serves 15
Ingredients
  • 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
In This Recipe
Directions
  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
    boulangere
  • pauljoseph
    pauljoseph
  • Panfusine
    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!
    http://www.panfusine.com/2010/05/waffling-around-pictorial.html
     
    boulangere October 1, 2011
    Thank you so much! Can't wait to try these.
     
    Author Comment
    pauljoseph October 1, 2011
    Thank you boulangere and Panfusine Better you use Pigeon pea or toor d?l http://en.wikipedia.org/wiki/Pigeon_pea or Chana dal we use only toor dal urad dal we use for making Iddly or dosa http://indiankeralafood.blogspot.com/2010/01/blog-post.html
     
    Author Comment
    pauljoseph June 9, 2011
    In India you can find thousands varieties of street food
     
    Author Comment
    pauljoseph June 9, 2011
    thank you for your comment boulangere
     
    Author Comment
    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.