Parippu Vada (Lentil Fritters / Pakora - Kerala style)

 

          Parippu Vada is a very popular Kerala style deep fried fritters made of chana dal and tuvar dal. They are absolutely easy to make and are an ideal tea-time snack / party snack. Few basic ingredients like onion, ginger, green chilies and curry leaves are needed to dish out these yummy vadas. You can also enjoy these fritters as an appetizer with any chutney. They tastes real yum. So check out the step by step pictorial recipe to prepare it.

• 1 cup chana dal (Bengal Gram lentil)
• 1/3 cup tuvar dal (Pigeon Pea lentil)
• 1 onion, chopped 
• 1 tsp. ginger, grated
• 2 sprigs curry leaves, chopped
• 2 green chilies, chopped
• 1/2 tsp. red chili flakes
• salt to taste
• oil to deep fry

          Soak the lentils overnight or for a minimum of 4-5 hours. Then blend it coarsely without adding any water. 

          Now mix together with all the remaining ingredients (except oil) and keep aside. 

          Meanwhile, heat oil in a pan. Take a small portion of the mix and give it a round flat shape. 

          Gently drop it in the hot oil and fry on both sides till golden in colour. Drain on a kitchen towel and serve as a tea-time snack. 

                                  Blend the soaked lentils coarsely without adding any water. 

                                 Mix together with all the remaining ingredients (except oil).

                     Make round shaped flat balls out of the mix & drop them in the hot oil. 

    

                                 Fry on both sides till golden in colour.

                                  Drain on a kitchen towel.

                                   Enjoy as a tea-time snack. 

Mixed Dal Vada (Mixed Lentil Fritters)

          These are simple and tasty homemade style vadas made out of mixed lentils (chana, moong, urad and masoor dal). They can be served as a great tea-time snack or as appetizers along with some green chutney or ketchup. I added some kalonji (nigella seeds) for some great flavour along with other ingredients. 

          They can also be had as a side dish along with dal-chawal (rice-lentil combo) which is my personal favourite. Any leftover vadas can be crumbled and served along with beaten yoghurt, red & green chutney, sev, etc as an excellent chaat snack. 

• 2 tbsp. moong dal (split green gram)
• 2 tbsp. chana dal (Bengal gram)
• 2 tbsp. urad dal (split black gram)
• 2 tbsp. masoor dal (red lentil)
• salt to taste
• 2 fresh red chilies, chopped
• 1/2 tsp. amchur powder (dry mango powder)
• 1 onion, finely chopped
• 1 tsp. ginger, grated
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. kalonji (nigella seeds)
• oil to deep fry

          Soak the lentils for two hours. Drain and grind without any water to a slightly coarse paste. Mix with all the other ingredients, except oil and keep aside.

          Heat oil in a pan and drop spoonful of the batter. Deep fry them few at a time on a low flame till golden in colour. 

           Drain on a kitchen towel and serve them hot with green chutney or ketchup.