The minute you say parippu vada, my mind pictures the roadside chayakkada (tea stall) with people sitting on wooden benches and eating the vada, holding tea in the other hand and sharing the day’s gossip.
We were never the vada making kind of family (no deep fried items in general), but amma used to buy this from her office canteen now and then. I used to prefer the soft Uzhundu vada over this one, but then taste changes with time and now I love this version too. Or in fact any version, if someone else makes them for me ;-)
Last week of Blogging Marathon 22 and here I am with a set of Chana-based recipes. Kicking off with parippu vada, two more recipes to follow. Check out the Blogging Marathon page to see posts from other participating bloggers.
I have no idea what is wrong with the pictures here, but then sometimes you just have to let it go when things go wrong!
Enjoy the vadas!
- Chana dal (Gram dal) : 2 cups
- Onion : 1
- Ginger : 1″ piece
- Green chilies : 2-3
- Curry leaves : 1 sprig
- Asafoetida : a pinch
- Oil for frying
- Wash and soak chana dal for 2-3 hours. Once its soaked, drain off water completely. I let the dal sit in a wide bowl for sometime so that the moisture will be gone.
- Meanwhile, chop the onions, chilies, ginger and the curry leaves fine .
- Pulse the dal in a mixer couple of times, without adding any water. Do not make a paste out of it, it should be just crushed.
- Transfer the crushed dal into a bowl or plate and add the chopped items. Add salt, a pinch of asafoetida and mix. Take about a heaped tablespoon of the dal mix, roll it into a ball and then shape it into a patty. Repeat with the rest of the batter.
- Heat oil and deep fry the parippu vadas in batches. Serve with hot tea/chaya.
- Blogging Marathon, under Cooking with Chana Dal theme
- Susan’s MLLA, hosted this month by Simone of Briciole
- Dish name starts with ‘P’
- Gayathri’s Walk Through the Memory Lane, hosted by Preeti of Preeti’s Kitchen Life
14 thoughts on “Parippu Vada”
I am learning about Indian street food by reading November’s contributions to My Legume Love Affair: that is so interesting. Thank you so much for adding to my knowledge with a lovely story and dish.
Tea kadai masal vadai have a specai taste and we often associate vadai to tea stalls na!! Nice presentation Rajani :)
I like to have any type of vada my favorite:) and that your second picture remainds me Keralas tattakada chaya parippu vada Iam going in to my flashback…….. vada hummm perfectly fried nice color..
looks so yummy
Love paruppu vada.. Looks delicious.
Beautiful capture, cant stop drooling here..Never mind to have some rite now.
Yummy vadas. perfect tea time snack.
Love these vadais!!! so perfect for a rainy day with coffee or tea!!
Ongoing Event – CWF – Whole Wheat Flour
Ongoing Event – Let’s Party – Eggless Bakes and Treats
I have always wondered how these crispy threats would turn out at home. :) They are super filling as a tea time snack. Glad to read the recipe.
I guess I am one of the few who prefer this vada to the uzhunnu vada. I think that has something to do with the fact that this is so much easier to make.
Hi first time here… you having such a lovely space here… when u get time visit mine… betn ur vada looks so crispy n yummy…
I too, preferred ullundu vada a a kid, but love these for their texture and taste now. These are welcome any time!
even i tasted them in my office canteen when i was in chennai and exactly the way you have put it…with a cutting (thats what we call chai in glasses here)….not sure whether the wada you mentioned here is different from the dal wada that we use but i like the recipe and the pictures
Love your set up Rajani, that paper gives a great comfort feeling..:)..and I can’t decide which one I like better..maybe masala vada a bit more than the meddu vada..:)