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