Lentil Fritters or Parippu Vada – South Indian Snack

Parippu Vada or Lentil Fritters along with a cup of tea on a rainy day, I would call this nothing but utter joy…

Why do I always get the craving for fried snacks the moment I see rain drizzling down? Sipping hot coffee or tea, crunching into the fried snacks and gazing at the rain;  I love to multi task when it rains. The warmth of summer is fading away quickly and I am not yet ready to change my wardrobe to winter clothes. It has been raining heavily lately and my craving for fried snacks grew stronger and stronger. A few days ago, I succumbed to my craving with these fried lentil fritters or parippu vada.

Parippu Vada is one of the popular evening snacks in South India. After a tiring day at work, munching these fritters along with a cup of tea would uplift anyone’s mood. It’s crunchy, slightly spicy and did I say irresistible?

Parippu Vada or Chana Dal (Lentil) Fritters:

Makes: 12 no’s

Preparation time: 15 minutes

Ingredients:

  • Chana Dal or Yellow split peas- 1 cup
  • Onion, minced (red or yellow onions)-  1
  • Green chilies, chopped- 2 no’s
  • Curry leaves, chopped- 2 sprigs
  • Ginger, minced- 2 inch slice
  • Salt- to taste
  • Asafoetida (optional)- 2 pinches
  • Oil- for deep frying

Instruction

  • Soak the chana dal in water overnight or for at least 2 hours.
  • Drain the water from the chana dal.
  • In a blender, grind the soaked and drained chana dal to a coarse paste.
  • Use only very little water while grinding and don’t make it into a smooth paste.
  • It’s good to have a few whole chana dals in the mixture.
  • In a large bowl, combine the ground chana dal with minced onion, minced ginger, chopped curry leaves, chopped green chilies, salt and asafoetida.
  • If you prefer the fritters to be spicy, you could add 1/2 tsp chili powder to the mixture.
  • Combine the mixture well.
  • Make small balls out of it and flatten it between your palms.
  • Heat oil in a frying pan.
  • Fry the balls in medium heat till both the sides turn golden brown in color.
  • Transfer to a paper towel, let it absorb the oil.
  • You could serve the fritters on plantain leaves.
  • Serve hot as an evening snack along with tea or coffee.

Tips:

  • If by any chance the ground chana dal mixture doesn’t hold well into balls, add 1-2 tbsp of gram flour or besan to thicken it.
  • If you don’t have Asafoetida you could skip it, however adding it would give a nice aroma to the fritters.
  • Adjust the spice level according to your needs.
  • Any leftover fritters can be wrapped in plantain leaves and refrigerated. Microwave it before serving, the plantain leaf would give a nice aroma to the fritters.

 

Lentil Fritters or Parippu Vada - South Indian Snack
Serves: 12 no's
 
Ingredients
  • Chana Dal or Yellow split peas- 1 cup
  • Onion, minced (red or yellow onions)- 1
  • Green chilies, chopped- 2 no's
  • Curry leaves, chopped- 2 sprigs
  • Ginger, minced- 2 inch slice
  • Salt- to taste
  • Asafoetida (optional)- 2 pinches
  • Oil- for deep frying
Instructions
  1. Soak the chana dal in water overnight or for at least 2 hours.
  2. Drain the water from the chana dal.
  3. In a blender, grind the soaked and drained chana dal to a coarse paste.
  4. Use only very little water while grinding and don't make it into a smooth paste.
  5. It's good to have a few whole chana dals in the mixture.
  6. In a large bowl, combine the ground chana dal with minced onion, minced ginger, chopped curry leaves, chopped green chilies, salt and asafoetida.
  7. If you prefer the fritters to be spicy, you could add ½ tsp chili powder to the mixture.
  8. Combine the mixture well.
  9. Make small balls out of it and flatten it between your palms.
  10. Heat oil in a frying pan.
  11. Fry the balls in medium heat till both the sides turn golden brown in color.
  12. Transfer to a paper towel, let it absorb the oil.
  13. You could serve the fritters on plantain leaves.
  14. Serve hot as an evening snack along with tea or coffee.
Notes
•If by any chance the ground chana dal mixture doesn't hold well into balls, add 1-2 tbsp of gram flour or besan to thicken it.
•If you don't have Asafoetida you could skip it, however adding it would give a nice aroma to the fritters.
•Adjust the spice level according to your needs.
•Any leftover fritters can be wrapped in plantain leaves and refrigerated. Microwave it before serving, the plantain leaf would give a nice aroma to the fritters.

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