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Main Ingredients | Split pigeon pea (toor dal/arhar dal), Split Bengal gram (chana dal) |
Cuisine | Kerala |
Course | Snacks and Starters |
Prep Time | 1-1.30 hour |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Parippu Vada
- 1/2 cup Split pigeon pea (toor dal/arhar dal)
- 1/2 cup Split Bengal gram (chana dal)
- 1/2 cup Split black gram skinless (dhuli urad dal)
- 4 Whole dry red chilli
- 10-12 Curry leaves
- 1/2 inch piece Ginger chopped
- to taste Salt
- 1 large Onion chopped
- 4 Green chillies chopped
- 1/4 teaspoon Asafoetida
- 2 tablespoons Fresh coriander leaves chopped
- to deep fry Oil
Method
- Wash and soak all the dals together for half an hour. Drain the water completely by keeping in a collander. Peel, wash and chop onion and ginger.
- Remove stems, wash and chop green chillies. Wash and pat dry curry leaves. Clean, wash and chop coriander leaves.
- Grind the soaked dals coarsely along with whole red chillies, curry leaves, chopped ginger, salt and a little water.
- Transfer the batter into a bowl, add chopped onion, green chillies, asafoetida, coriander leaves and mix well. Adjust salt.
- Heat sufficient oil in a kadai. Shape the batter into one and a half-inch diametre balls, press slightly and deep fry over medium heat till golden brown and crisp.
- Drain onto an absorbent paper and serve hot with any chutney of your choice.
Nutrition Info
Calories | 1444 |
Carbohydrates | 193.6 |
Protein | 68.9 |
Fat | 43.8 |
Other Fiber | Fiber- 39.8gm |
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