Lentil Fritters or Parippu Vada – South Indian Snack

Parippu Vada or Chana dal fritters along with a cup of tea on a rainy day, I would call this nothing but pure joy…

Why do I always get the craving for fried snacks the moment I see rain drizzling down? Sipping hot coffee or tea, crunching into the fried snacks, and gazing at the rain;  I love to multi-task when it rains. The warmth of summer is fading away quickly and I am not yet ready to change my wardrobe to winter clothes. It’s been raining heavily lately and my craving for fried snacks grew stronger and stronger. A few days ago, I succumbed to my craving for these fried lentil fritters or parippu vada.

Parippu Vada is one of the popular evening snacks in South India. After a tiring day at work, munching these fritters along with a cup of tea would uplift anyone’s mood. It’s crunchy, slightly spicy and did I say irresistible?

Well, this is the South Indian-style Falafel 🙂

Parippu Vada or Chana Dal (Lentil) Fritters

Makes: 12

Preparation time: 30 minutes

Ingredients:

• Chana dal or yellow split peas- 1 cup
• Onion, minced (red or yellow onions)-  1
• Green chilies, chopped small- 2
• Curry leaves, chopped- 2 sprigs
• Ginger, minced- 2-inch slice
• Asafoetida (optional)- 2 pinches
• Chili powder- 1/2 tsp (optional)
• Fennel seeds- 1/2 tsp
• Salt- 3/4 tsp
• Oil- for deep frying

Instruction

• Soak the chana dal in water overnight or for at least 3 hours.
• Drain the water from the chana dal through a strainer & rinse the dal under running water.
• Keep aside 1 tbsp of the soaked chana dal.
• In a blender, grind the soaked and drained chana dal to a coarse paste.
• Add only very little water while grinding- a few tablespoons and don’t make it into a smooth paste, it should be a coarse paste.
• To a large bowl, add the ground chana dal, 1 tbsp soaked chana dal, minced onion, minced ginger, chopped curry leaves, chopped green chilies, asafoetida, fennel seeds & salt.
• If you want the fritters to be spicy, add 1/2 tsp chili powder to the mixture.
• Combine the mixture well.
• Make small patties out of it and flatten it between the palm of your hands.
• If you find the mixture is not binding well, you can add 2 tbsp rice flour & mix well.
• Place a frying pan over medium heat, and add enough oil for deep frying.
• Gently slide the patties into the hot oil.
• Fry over medium heat till both sides turn golden brown in color.
• Don’t fry over high heat, the inside will not cook well.
• Transfer to a paper towel.
• You could serve the fritters on plantain leaves.
• Enjoy while it’s hot along with tea or coffee. Crunchy goodness.

Tips:

• If by any chance the ground chana dal mixture doesn’t hold well into balls, add 1 to 2 tbsp of rice flour.
• If you don’t have asafoetida you could skip it, however, adding it would give a nice aroma to the fritters.
• Adjust the spice level according to your needs.
• Any leftover fritters can be wrapped in plantain leaves and refrigerated. Microwave it before serving, the plantain leaf would give a nice aroma to the fritters.

Lentil Fritters or Parippu Vada - South Indian Snack

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Thasneen

Recipe type: Snack

Cuisine: Indian

Serves: 12

Ingredients

• Chana dal or yellow split peas- 1 cup
• Onion, minced (red or yellow onions)- 1
• Green chilies, chopped small- 2
• Curry leaves, chopped- 2 sprigs
• Ginger, minced- 2-inch slice
• Asafoetida (optional)- 2 pinches
• Chili powder- ½ tsp (optional)
• Fennel seeds- ½ tsp
• Salt- ¾ tsp
• Oil- for deep frying

Instructions

1. Soak the chana dal in water overnight or for at least 3 hours.
2. Drain the water from the chana dal through a strainer & rinse the dal under running water.
3. Keep aside 1 tbsp of the soaked chana dal.
4. In a blender, grind the soaked and drained chana dal to a coarse paste.
5. Add only very little water while grinding- a few tablespoons and don't make it into a smooth paste, it should be a coarse paste.
6. To a large bowl, add the ground chana dal, 1 tbsp soaked chana dal, minced onion, minced ginger, chopped curry leaves, chopped green chilies, asafoetida, fennel seeds & salt.
7. If you want the fritters to be spicy, add ½ tsp chili powder to the mixture.
8. Combine the mixture well.
9. Make small patties out of it and flatten it between the palm of your hands.
10. If you find the mixture is not binding well, you can add 2 tbsp rice flour & mix well.
11. Place a frying pan over medium heat, and add enough oil for deep frying.
12. Gently slide the patties into the hot oil.
13. Fry over medium heat till both sides turn golden brown in color.
14. Don't fry over high heat, the inside will not cook well.
15. Transfer to a paper towel.
16. You could serve the fritters on plantain leaves.
17. Enjoy while it's hot along with tea or coffee. Crunchy goodness.

Notes

•If by any chance the ground chana dal mixture doesn't hold well into patties, add 1 to 2 tbsp of rice flour.
•If you don't have asafoetida you can skip it, however adding it would give a nice aroma to the fritters.
•Adjust the spice level according to your needs by adding less green chilies & chilli powder.
•Any leftover fritters can be wrapped in a plantain leaf & refrigerated. Microwave it before serving, the plantain leaf would give a nice aroma to the fritters.

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