Hey Folks,
Parippu Vada is one of the favorite tea-time snacks for Keralites all over the world. On a rainy day, every Malayali will crave this parippu vada regardless of where ever they are. I thought making parippu vada at home is too hard, but to my utter surprise I tried it out last day and it is so simple. So, I thought I will share this tasty and crispy Parippu Vada recipe with my family out here!
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| Parippu Vada - The Perfect Cook Book |
INGREDIENTS:
- Peas Dal - 1 cup
- Green Chilli - 2
- Garlic - 2 - 3 pods
- Ginger - 1 small piece
- Shallots - 10 - 15
- Dried Red chilli - 2
- Fennel Seeds - 2 tsp
- Curry Leaves - as needed
- Salt - to taste
- Asafoetida Powder - 1/8 tsp
- Coconut Oil
PREPARATION:
You need to soak the peas dal in hot water for 1 to 2 hours. If you are soaking it in normal water, soak it for at least 2 - 3 hours. Soaking it in hot water helps in making the vada crispier.
After soaking it drain the dal.
Keep a handful of parippu / dal apart. This whole dal gives and crunchy effect to the vada. Crush the remaining dal in a mixer for about 2 seconds each. In the last batch, add the shallots, ginger, garlic, green chillies, fennel seeds, and dried red chilli. Don't make it a paste, just crush all the ingredients well. You should be able to form a ball out of the crushed dal, that is the consistency required for vada. Now tear some curry leaves to the crushed dal, add the whole dal kept apart, and mix everything well.
One tip is if you are not planning to make the entire mixture, store it in a refrigerator at this point. Once you add salt to this mix, the shallots will release water and the vada won't retain its shape. So refrigerate before adding salt.
Now add the asafoetida powder and salt to this mixture and combine well.
Heat oil in a Cheenachatty. I prefer using coconut oil for the traditional flavor of Kerala. Make a ball out of the mixture and press them flat in the shape of vada between your palms. I like small vadas, you can shape them small or big of your preference.
Make sure the oil is hot enough, or else it will absorb so much oil. Turn the flame high, and drop in the vada mixtures one by one. Now reduce the flame to medium. If you cook it on high flame, the outer portion may get dark but it will be uncooked inside. So fry them in medium flame until brown on both sides and it's done.
Have you tried the Pazhampori ?
Serve hot with some chai and enjoy your crispy and tasty Parippu Vada. Try it out at home and comment below with your suggestion. I would love to hear from you!
See you all in my next cooking blog!
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