Crunchy, Lip Smacking Masala Parippu Vada
A traditional evening snack eaten with tea, the Masala Parippu Vada or the Dal Vada is a beloved throughout Kerala. It is deliciously crunchy, flavourful and super satisfying!!
Yields: 6-10 Vadas | Prep Time: 10 minutes | Soaking Time: 5 hours | Cooking Time: 45 minutes approx.
- Chana Dal (Bengal Gram Lentils) - ¼ kg
- Urad Dal (Black Gram) - 1 tsp
- Small onions/shallots - 5 finely chopped
- Ginger - 1 inch, grated or ground roughly
- Garlic - 8-10 cloves, grated or ground roughly
- Green Chillies - 5-6 ground roughly or finely chopped
- Curry Leaves - 3-4 sprigs, chopped fine
- A small cup of Mint or Dill leaves chopped fine
- Coriander Seed Powder - 1 tsp
- Salt - 1.5 tsp or to taste
- Soak the chana dal and urad dal for at least 5 hours or overnight.
- Drain excess water from the soaked dals and using your mixer grinder, grind the two dals into a coarse paste. You can add some water if needed to help the grinding process.
- Remove this paste to a bowl or surface and start by adding some salt.
- Follow that with ground coriander seeds, green chillies, chopped curry leaves and mix them in. You can use a spoon or your hands for this.
- Add the grated ginger, chopped garlic, chopped dill leaves and give the mixture a stir.
- Now add in the chopped shallots and incorporate.
- Bring the whole mixture together and make lime sized balls. You can use your hands or even an ice-cream scoop to portion the mixture out exactly.
- Flatten the balls slightly to make patties. Repeat this with your entire mixture.
- Heat a generous portion of oil in a saucepan or kadai for deep frying.
- Deep fry them in hot oil until they are a nice roasty golden-brown.
- Now you’re ready to serve these up with your preferred chutney and a hot cup of chai.
If you are not planning to make the entire batch of vadas immediately, don’t mix the dal mixture in with the onions and masala mixture. It will make the vada batter too wet. You can store the ground up dal mixture for up to 24 hours in the fridge to make the next day. But storing in this manner does compromise the taste and we recommend that these be prepared fresh.