Parippu Vada

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

1. 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.
2. Remove stems, wash and chop green chillies. Wash and pat dry curry leaves. Clean, wash and chop coriander leaves.
3. Grind the soaked dals coarsely along with whole red chillies, curry leaves, chopped ginger, salt and a little water.
4. Transfer the batter into a bowl, add chopped onion, green chillies, asafoetida, coriander leaves and mix well. Adjust salt.
5. 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.
6. Drain onto an absorbent paper and serve hot with any chutney of your choice.

Nutrition Info