Parippu Vada / Dal Vada | How to make Parippu Vada / Dal Vada

By Sharanya Raghuraman  |  17th May 2016  |  
4 from 1 review Rate It!
  • Parippu Vada / Dal Vada, How to make Parippu Vada / Dal Vada
Parippu Vada / Dal Vadaby Sharanya Raghuraman
  • Prep Time

    4

    Hours
  • Cook Time

    30

    mins
  • Serves

    15

    People

329

1

About Parippu Vada / Dal Vada Recipe

This is a famous snack of South India which is made using the combination of 2 lentils, channa dal and toor dal, to which few more ingredients are added to give it an awesome taste. This snacks are very special in teashops of South India. My grandmother who had a canteen in Tamilnadu makes this really good and I got this entire recipe from her.

Parippu Vada / Dal Vada

Ingredients to make Parippu Vada / Dal Vada

  • Toor dal / pigeon peas - 3/4 cup
  • Channa dal - 1/4 cup
  • Red Chillies - 4 numbers
  • shallots - 5 to 5, finely chopped
  • asafoetida - A Pinch
  • fennel seeds - 1 teaspoon
  • ginger - 2 tablespoon, finely chopped
  • green chillies - 2 to 3 numbers, chopped
  • curry leaves - 10 leaves, finely chopped
  • mint Leaves - 5 numbers, finely chopped
  • salt to taste
  • oil for Deep frying

How to make Parippu Vada / Dal Vada

  1. Wash and soak Channa dal and toor dal together for about 4 hours
  2. After 4 hours, drain the water completely from the dal. Coarsely grind the soaked dal along with red chillies, fennel seeds and Mint leaves without adding any water. Make sure it is not made in to fine paste. Whole dals here and there is ok
  3. Now add the finely chopped ginger, curry leaves, shallots, asafoetida and salt. Mix well.
  4. Heat enough oil in a frying pan in a medium low flame.
  5. Wet your palm. Take a lemon sized ball from the dal mixture. Place them in the centre of the palm and make patties. Drop them in hot oil.
  6. Fry until it becomes glden brown from all the sides and crispy.
  7. Transfer this fried vada in to a kitchen towel to drain the excess oil. Serve hot with tea or coffee

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Girisha Sewak2 years ago

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