Parippu Vada or Chana dal fritters along with a cup of tea on a rainy day, I would call this nothing but pure 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’s been raining heavily lately and my craving for fried snacks grew stronger and stronger. A few days ago, I succumbed to my craving for 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?
Well, this is the South Indian-style Falafel 🙂
Parippu Vada or Chana Dal (Lentil) Fritters
Makes: 12
Preparation time: 30 minutes
Ingredients:
- Chana dal or dried yellow split peas- 1 cup
- Small onions, chopped- 2
- Green chilies, chopped small- 1
- Curry leaves, chopped- 1 sprig
- Ginger, grated- 1 tsp
- Asafoetida (optional)- 2 pinches
- Chili powder- 1/2 tsp (optional)
- Fennel seeds- 1/2 tsp
- Salt- 1 tsp
- Rice flour- 1 tbsp
- Coconut Oil- for deep frying
Instruction
- Soak the chana dal in water for at least 3 hours.
- Strain the water from the chana dal through a strainer & rinse the dal under running water.
- Keep aside 1 tbsp of the soaked chana dal.
- In a blender, grind the soaked and drained chana dal to a coarse paste.
- Add only very little water while grinding- a few tablespoons and don’t make it into a smooth paste, it should be a coarse paste.
- To a large bowl, add the ground chana dal, 1 tbsp soaked chana dal, chopped small onion, grated ginger, chopped curry leaves, chopped green chilies, asafoetida, fennel seeds & salt.
- If you want the fritters to be spicy, add 1/2 tsp chili powder to the mixture.
- Add 1 tbsp rice flour, which will help to bind the mixture.
- Combine the mixture well.
- Make small patties out of it and flatten it between the palm of your hands.
- Place a frying pan over medium heat, and add enough coconut oil for deep frying.
- Gently drop the patties into the hot oil.
- Fry over medium heat till both sides turn golden brown in color.
- Don’t fry over high heat, the inside will not cook well.
- Transfer to a paper towel.
- You could serve the fritters on plantain leaves.
- Enjoy while it’s hot along with cardamom tea. Crunchy goodness.
Tips:
- If by any chance the ground chana dal mixture doesn’t hold well into balls, add 1 to 2 tbsp of rice flour.
- 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
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Snack
Cuisine: Indian
Serves: 12
Ingredients
- Chana dal or dried yellow split peas- 1 cup
- Small onions, chopped- 2
- Green chilies, chopped small- 1
- Curry leaves, chopped- 1 sprig
- Ginger, grated- 1 tsp
- Asafoetida (optional)- 2 pinches
- Chili powder- ½ tsp (optional)
- Fennel seeds- ½ tsp
- Salt- 1 tsp
- Rice flour- 1 tbsp
- Coconut Oil- for deep frying
Instructions
- Soak the chana dal in water for at least 3 hours.
- Strain the water from the chana dal through a strainer & rinse the dal under running water.
- Keep aside 1 tbsp of the soaked chana dal.
- In a blender, grind the soaked and drained chana dal to a coarse paste.
- Add only very little water while grinding- a few tablespoons and don't make it into a smooth paste, it should be a coarse paste.
- To a large bowl, add the ground chana dal, 1 tbsp soaked chana dal, chopped small onion, grated ginger, chopped curry leaves, chopped green chilies, asafoetida, fennel seeds & salt.
- If you want the fritters to be spicy, add ½ tsp chili powder to the mixture.
- Add 1 tbsp rice flour, which will help to bind the mixture.
- Combine the mixture well.
- Make small patties out of it and flatten it between the palm of your hands.
- Place a frying pan over medium heat, and add enough coconut oil for deep frying.
- Gently drop the patties into the hot oil.
- Fry over medium heat till both sides turn golden brown in color.
- Don't fry over high heat, the inside will not cook well.
- Transfer to a paper towel.
- You could serve the fritters on plantain leaves.
- Enjoy while it's hot along with cardamom tea. Crunchy goodness.
Notes
•If by any chance the ground chana dal mixture doesn't hold well into patties, add 1 to 2 tbsp of rice flour.
•If you don't have asafoetida you can skip it, however adding it would give a nice aroma to the fritters.
•Adjust the spice level according to your needs by adding less green chilies & chilli powder.
•Any leftover fritters can be wrapped in a plantain leaf & refrigerated. Microwave it before serving, the plantain leaf would give a nice aroma to the fritters.
•If you don't have asafoetida you can skip it, however adding it would give a nice aroma to the fritters.
•Adjust the spice level according to your needs by adding less green chilies & chilli powder.
•Any leftover fritters can be wrapped in a plantain leaf & refrigerated. Microwave it before serving, the plantain leaf would give a nice aroma to the fritters.
