Crispy Parippu Vada: The Ultimate Vegan Snack

wellhealthorganic.com Parippu Vada: Dal Vada, also known as Parippu Vada or Chana Dal Vada or Masala Vada, represents a delectable street food delicacy in South India, renowned for its savory, spiced, and crunchy texture. This gluten-free and vegan snack is a favorite among many.

Parippu Vada

• Preparation Time: 2 hours 15 minutes
• Cooking Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Cuisine: Kerala, South Indian, Tamil Nadu
• Course: Snacks
• Diet: Gluten Free, Vegan
• Difficulty Level: Moderate

Ingredients:

• For Soaking Chana Dal
• ½ cup chana dal 
• 1 cup water for soaking

Also Read: Katori Chaat

Additional Ingredients:

1. ⅓ to ½ cup chopped onions - 60 grams (approximately 1 medium-sized onion)
2. 1 teaspoon finely chopped ginger or 1-inch ginger (optional)
3. ½ to 1 teaspoon chopped green chilies or 1 to 2 green chilies
4. 10 curry leaves 
5. 2 tablespoons chopped coriander leaves
6. ½ teaspoon rock salt (edible and food grade) or white salt (to taste)
7. Oil for deep frying, as required

Instructions:

Soaking Chana Dal

1. Rinse chana dal thoroughly in water.
2. Soak the lentils in 1 cup of water for 2 hours.
3. Drain the soaked lentils well, ensuring there's no water left in the dal.

Making Dal Vada Mixture

1. Transfer the soaked lentils to a mixer-grinder or blender.
2. Grind the lentils to a coarse mixture without adding any water. Some whole chana dal should remain.
3. If grinding is difficult, add 1 to 2 tablespoons of water sparingly.
4. Transfer the coarsely ground chana dal to a bowl.
5. Add chopped onions, green chilies, curry leaves, and chopped coriander leaves. Optionally, add chopped ginger.
6. Season with salt and mix thoroughly. Adjust salt to taste.
7. Shape the mixture into small or medium-sized balls and flatten them.

Also Read: Karela Recipe

Frying Parippu Vada

1. Heat oil for deep frying in a kadai or pan over medium heat.
2. Check the oil temperature by adding a small amount of batter to the oil. If it rises steadily and quickly, the oil is ready for frying.
3. Carefully slide the prepared dal vada into the hot oil.
4. Fry them for a couple of minutes, then flip them over using a slotted spoon and fry the other side until golden and crisp.
5. Adjust the flame if the oil becomes too hot during frying.
6. Once done, transfer the fried vadas onto kitchen paper towels to remove excess oil.
7. Fry the remaining dal vada in batches.

Serving

• Serve the hot dal vadas with coconut chutney or tomato ketchup.