This is a simple South Indian style recipe by one of our Guest Chefs, Sheba Promod founder of Absolute Indian.
Sheba is on a journey to share the many different flavours of South Indian food with others.
Parippu vada is a savoury snack, which can be enjoyed at any time of the day and goes really well with a hot cuppa! These lentil fritters are crunchy, mildly spicy and somewhat meaty in their texture. This quick and easy recipe is made from a combination of sweet and spicy flavours.
1 cup channa dal (soaked for at least 4 hours beforehand)
2 green chillies, finely chopped
3 shallots finely chopped
1 ½ tsp minced ginger
½ tsp asafoetida
1 tsp salt
10-12 curry leaves, roughly chopped
oil for deep frying
Using a food processor, grind the soaked and drained channa dal until it resembles a coarse crumb like texture (NOT a paste)
In a large bowl, add all the ingredients including the ground dal and combine. Leave this aside for 15-20 mins (to allow the moisture from all the ingrediants to blend, making it easier to form the vada patties)
To make the vadas, make a ball (slightly smaller than a golf ball) from the mixture and then flatten using the palms of your hand
Heat the oil in a deep pan until at boiling temperature
Now carefully drop the balls in the pan which should turn golden brown within 2-3 minutes (these can be fried in batches of three to four depending on the size of your pan)
Then serve immediately with a choice of your favourite sauce
These tasty little snacks can be served with a range of different dips like all the old time favourite tomato ketchup, chilli or mint sauce.
Which sauce do you prefer your food with? Or what is your all time favourite sauce? Let us know here at Curry Culture!