How To Make Parippu Vada – Lentil Fritters

Parippu Vada also known as Lentil Fritters is a tasty South Indian traditional snack made with ground yellow split peas.

This snack is perfect to enjoy during rainy cold weather with a hot cup of tea. This snack is very popular and widely available in all tea shops in south India.

Lentils are rich in protein and other vital nutrients required for the body. These Hot and crispy Parippu Vadas recipes make the best of evening snacks with a coffee that is healthy, delicious, and on a budget 🙂

What goes in Parippu vada Recipe

Here is what you need:

• Lentils: You can make parippu vada using different lentils. In this recipe, we are using Yellow split peas/Peas Dal. If you don’t have Yellow split peas, you can replace it with 1 cup Chana dal and 1/2 cup Toor dal or 1 cup of Mutter/Peas dal and 1/2 cup of Chana dal
• Onion, cut onion into thin pieces.
• shallots, ginger, green chili (crush)
• red chili (we recommend the seeds to be removed)
• Asafoetida, If you don’t have Asafoetida you can skip it, however adding it would give a nice aroma to the parippu vada.

How to Make Parippu Vada Step by Step

And here is how to make it. Soak yellow split peas at least for 2-3 hours, long enough for them to soak up water and soft.

Drain all water from the soaked Yellow Spit Peas,

Grind Soaked Split Peas Coarsely

Ground yellow split peas coarsely without adding any additional water, small batches at a time. We do not want to make this a smooth batter, so make sure not to over-grind the mixture.

If your blender has a whipping button use that instead of the speed button. If you use the speed button it may ground to a fine paste. Just whip few times until you get the right consistency.

When we say coarsely it means, you could see a few whole peas and varying sizes in the ground mix. 1/3 of the soaked dal is ground well, not smooth for a paste but enough that all pieces are broken down into small pieces.

After grinding the first batch check if you can make a ball easily without it falling apart. Is it glued together? If you’re having trouble making a ball, grind a little finer. You should be able to make the dal into the desired shape without it falling apart.

Prepare Spices

Crush ginger, shallots, green chilies, dried red chilies, and curry leaves. If you don’t have a blender/chopper to crush them you can cut them into small pieces. As you can see below the crushed spice mixture has coarse consistency.

Combine All Together

Transfer it to a bowl and add salt, asafoetida, thinly sliced onion, curry leaves, crushed ingredients and combine the mixture really very well. Only a little bit of asafoetida otherwise it will overtake the flavor. Use hand to mix all together very well otherwise the salt and spices may not mix evenly. Taste a small piece to make sure it has enough salt and desired spiciness. Adjust as needed.

Deep Fry Parippu Vada

In a big pan, add enough oil to immerse the Parippu vadas over medium heat.

Wet your hand before taking a small portion of the dal mixture. Put the mixture in the middle of your palm and then press with the other palms. Press gently, if the dal mixture consistency is correct then it shouldn’t fall apart.

Take a small lemon-sized portion of dal mixture in your palm and carefully flatten to make it flat round-shaped, and slowly add to hot oil and deep fry it. Cook over medium heat. Do not shape them very thick as they will turn fluffy in the middle and take longer to get crispy.

After adding the dal vada, do not disturb them immediately otherwise they will break. Wait for 2 to 3 mins before turning them over to fry the other side. One side should be firm before turning over. You can flip few times to evenly cook until both sides become a golden color. Transfer this to a strainer then to a kitchen paper towel to absorb any extra oil.

You can adjust how crispy that you want your parippuvada. Both sides should have a golden color. Taste one and check whether the middle part of the vada is cooked well.

Deep fry the rest of them in batches by following the same procedure.

The Secret to an Amazing Parippu Vada Recipe

You need to make sure you soak the lentil for 2-3 hrs otherwise it might disintegrate in the oil instead of holding it together.

You need a good food processor to coarsely grind the lentil. 1/3 of the lentil mixture is ground well and the remaining is ground coarsely. You can also add a handful of uncrushed soaked dal for a crunchy feel.

Getting the right consistency is important for perfect vada. Do not shape them very thick as they will turn fluffy in the center and may not get crispy.

It is important to fry on medium flame to get a crispy bite and golden rich color. If you cook on high flame, the outside will be brown but the inside won’t get cooked.

What to serve with Parippu Vada?

It tastes best when served hot and crisp. parippu vada is often served with banana (puvan pazham/palayamkodan pazham) and a cup of tea, a great combination snack in Kerala.

Now, enjoy the crispy crunchy Parippu Vada!!!

Step by Step Guide To Make Amazing Parippu Vada

Watch How to Make It?

Can you Freeze the Lentil Fritters?

Any leftover fritters can be stored in the freezer for months. When you take out, simply heat up in an oven under low heat (200F) or even microwave it. before serving.

parippu vada with detailed photo and video recipe| dal vada recipe | mix dal vada recipe | dalwada recipe |

OTHER POPULAR DISHES

• Whole Wheat Pizza (The Best Pizza recipe, 6000+ views)
• Tasty Healthy Carrot Cake
• Zucchini Carrot Thoran