Parippu vada/Masala dal vada

Parippu Vada

Parippu Vada is one of Malayalee's favourite tea time snacks, readily available in every  restaurant, street side shops in Kerala  and we love to have it with hot sipping tea. 
Some people prefer making it with Channa dal, but I like the way my mom prepare it using Toor dal/Bengal Gram/Sambhar parippu, which renders the Vada a crunchy feel after its fried.

Its a very simple snack and can be prepared in very less time if the Dal is pre soaked.

 

Ingredients                                                          Quantity                                         

Tur dal/Bengal gram/Sambhar parippu               : 1 cup
Red dry Chillies                                                           : 2
Saunf/Fennel seeds /Sombu                                    : 1 tsp
Curry leaves                                                                  A few
Asafoetida/Hing/Kayam                                          : 1/2 tsp
Onion chopped                                                           : 1 Medium sized
Cooking Soda                                                             : a pinch [sodium bi carbonate]
Salt to taste
Oil – To deep fry

Preparation Method:                                                                                                  

• Wash Tur dal properly.
• Soak the washed dal for 4 hrs or overnight.
• Drain the water completely and keep aside.everything well.
• In a mixer,grind the dal,red chillies and fennel seeds to a coarse paste.Do not add water while grinding.Take care not to grind it very fine.Set aside the paste.
• Transfer the coarse mixture into a bowl, add finely chopped onion,chopped ginger,salt, green chillies, asafoetida and curry leaves and mix very well.
• Heat oil in a frying pan, make equallemon sized small balls out of the mixture, and pat them on your palm to form a circle to as seen in the picture.
• Skid the vafas into the oil and deep fry them till they turn golden brown on both sides.
• Drain it on a tissue paper.
  
  

  

Serve it hot with tea.