Parippu Vada or Bengal Gram Fritters or Channa Dal Vada.

Pakoras

 

PARIPPU VADA


This is one of my favourite things to make when the sky is overcast and big fat droplets of rain are soaking the earth, spreading the pure fragrance of mother earth everywhere.

The world becomes pure and new all over again and in life, it seems anything is possible. Simple enough to make and calorie-laden enough to be sinful, crunchy on the outside, soft on the inside and a little healthy too;)

So here goes…..

Ingredients:

300 gms – channa dal

2 – green chillies

3 – medium-sized onions (finely chopped)

1 ½ tsp – ginger garlic paste

6-8 –  curry leaves ( finely chopped)

3 tbsp – coriander leaves (finely chopped)

1 ½ tsp – roasted cumin seeds

1 tsp –   saunf

1 tsp –  coarsely ground black pepper

1 tsp –  red chilli powder

oil for deep frying

salt to taste

 

Parriapu Wada

Method:

1. Soak the channa dal in water for 2-3 hours. Drain well. There should not be any water.

2. In a food processor or blender, add little at a time some soaked dal and grind. The dal should be ground to a coarse paste – even if some dal remains not ground, its okay. As far as possible don’t add any water.

3. Mix into it the green chillies, onions, ginger-garlic paste, coriander leaves, curry leaves, cumin seeds, red chilli powder and salt to taste.

4. Wet your palms and take a small amount of the dal mixture and make a ball. Place in the centre of the palm and flatten to a round shape.

5. Pour oil in a wok or kadai to deep fry. Heat oil on medium flame. When the oil is hot, slide the vada’s with a wet spoon into the hot oil and fry on both sides to a golden brown colour. Remove from oil and drain on paper towels.

6. Serve hot crisp parippu vada with green chutney or coconut chutney. I prefer the latter 😀 

Tell me about your favourite ‘comfort food‘?

 

 

 

 

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