CHANA DAL VADA or PARIPUVADA

Name: CHANA DAL VADA or PARIPUVADA
Yield: 15 nos
Cuisine: Indian
Ingredients: 2 cups Chana dal (split bengal gram/kadala parippu); 8-10 Shallots finely chopped; 2-3 Green chilli finely chopped; 2 tsp Ginger finely chopped; 1/4 tsp Fennel seeds (optional, refer notes); 3-4 Curry leaves finely chopped; 1/8 tsp Asafetida; To taste Salt; Pinch turmeric powder; as needed Oil

Inish Issac @InishKitchen

The combination of ParipuVada and Black tea marries well.

Inish Issac @InishKitchen

The combination of ParipuVada and Black tea marries well.

Saved

Ingredients

15 nos

2 cupsChana dal (split bengal gram/kadala parippu)
8-10Shallots finely chopped
2-3Green chilli finely chopped
2 tspGinger finely chopped
1/4 tspFennel seeds (optional, refer notes)
3-4Curry leaves finely chopped
1/8 tspAsafetida
To tasteSalt
Pinchturmeric powder
as neededOil

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Steps

1

Soak Chana Dal / in water for 2 hours. Drain the water completely.
2

Crush the soaked and drained dal, along with all other ingredients, just run it in grinder for a few seconds. Make sure you don’t grind it to a smooth paste. Make small balls with the dal mix (gooseberry size) and then slightly flatten it.
3

Heat oil for deep frying pan on high flame. When oil is really hot, reduce the flame to low-medium and add the vada. Before adding to the oil, just flatten each ball in your palm. Wet your hands before flattening the dough. It is better to flatten the dough just before adding to the oil, otherwise it may break.
4

Fry till the vadas (fritters) become golden brown or if you like it extra crispy, fry till you get a darker shade of brown. Drain excess oil on a tissue paper. Serve hot with chutney and a glass of black tea.