{"id":8841,"date":"2011-08-26T18:15:58","date_gmt":"2011-08-26T22:15:58","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=8841"},"modified":"2024-02-12T12:34:58","modified_gmt":"2024-02-12T17:34:58","slug":"lentil-fritters-or-parippu-vada-south-indian-fried-snack","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/lentil-fritters-or-parippu-vada-south-indian-fried-snack\/","title":{"rendered":"Lentil Fritters or Parippu Vada &#8211; Popular Kerala Evening Snack"},"content":{"rendered":"<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-8859 size-full\" title=\"Chana Dal Fritters or Parippuvada\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/chana-dal-fritters-or-parippuvada.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/chana-dal-fritters-or-parippuvada.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/chana-dal-fritters-or-parippuvada-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p style=\"text-align: left;\">Parippu Vada or Chana dal fritters along with a cup of tea on a rainy day, I would call this nothing but pure joy&#8230;<\/p>\n<p style=\"text-align: left;\">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; \u00a0I 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&#8217;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.<\/p>\n<p style=\"text-align: left;\">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&#8217;s mood. It&#8217;s crunchy, slightly spicy and did I say\u00a0irresistible?<\/p>\n<p>Well, this is the South Indian-style Falafel \ud83d\ude42<\/p>\n<p><strong>Parippu Vada or Chana Dal (Lentil) Fritters<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/Lentil-fritters-or-Parippuvada.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8860\" title=\"Chana Dal-fritters or Parippuvada\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/Lentil-fritters-or-Parippuvada.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/Lentil-fritters-or-Parippuvada.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/Lentil-fritters-or-Parippuvada-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/Lentil-fritters-or-Parippuvada-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/strong><\/p>\n<p>Makes: 12<\/p>\n<p>Preparation time: 30 minutes<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Chana dal or dried yellow split peas- 1 cup<\/li>\n<li>Small onions, chopped- 2<\/li>\n<li>Green chilies, chopped small- 1<\/li>\n<li>Curry leaves, chopped- 1 sprig<\/li>\n<li>Ginger, grated- 1 tsp<\/li>\n<li>Asafoetida (optional)- 2 pinches<\/li>\n<li>Chili powder- 1\/2 tsp (optional)<\/li>\n<li>Fennel seeds- 1\/2 tsp<\/li>\n<li>Salt- 1 tsp<\/li>\n<li>Rice flour- 1 tbsp<\/li>\n<li>Coconut Oil- for deep frying<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>Soak the chana dal in water for at least 3 hours.<\/li>\n<li>Strain the water from the chana dal through a strainer &amp; rinse the dal under running water.<\/li>\n<li>Keep aside 1 tbsp of the soaked chana dal.<\/li>\n<li>In a blender, grind the soaked and drained chana dal to a coarse paste.<\/li>\n<li>Add only very little water while grinding- a few tablespoons and don&#8217;t make it into a smooth paste, it should be a coarse paste.<\/li>\n<li>To a large bowl, add the ground chana dal, 1 tbsp soaked chana dal, chopped small onion, grated ginger, chopped curry leaves, chopped green chilies, asafoetida, fennel seeds &amp; salt.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-8867 size-full\" title=\"batter for making chana dal fritters\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/batter-for-making-chana-dal-fritters.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/batter-for-making-chana-dal-fritters.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/batter-for-making-chana-dal-fritters-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/batter-for-making-chana-dal-fritters-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>If you want the fritters to be spicy, add 1\/2 tsp chili powder to the mixture.<\/li>\n<li>Add 1 tbsp rice flour, which will help to bind the mixture.<\/li>\n<li>Combine the mixture well.<\/li>\n<li>Make small patties out of it and flatten it between the palm of your hands.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-8869 size-full\" title=\"chana dal fritters made into patties\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/chana-dal-fritters-made-into-patties.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/chana-dal-fritters-made-into-patties.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/chana-dal-fritters-made-into-patties-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/chana-dal-fritters-made-into-patties-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Place a frying pan over medium heat, and add enough coconut oil for deep frying.<\/li>\n<li>Gently drop the patties into the hot oil.<\/li>\n<li>Fry over medium heat till both sides turn golden brown in color.<\/li>\n<li>Don&#8217;t fry over high heat, the inside will not cook well.<\/li>\n<li>Transfer to a paper towel.<\/li>\n<li>You could serve the fritters on plantain leaves.<\/li>\n<li>Enjoy while it&#8217;s hot along with cardamom tea. Crunchy goodness.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>If by any chance the ground chana dal mixture doesn&#8217;t hold well into balls, add 1 to 2 tbsp of rice flour.<\/li>\n<li>If you don&#8217;t have asafoetida you could skip it, however, adding it would give a nice aroma to the fritters.<\/li>\n<li>Adjust the spice level according to your needs.<\/li>\n<li>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.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/08\/Lentil-Fritters-or-Parippuvada.jpg\" \/>\n<div class=\"item ERName\">Lentil Fritters or Parippu Vada &#8211; South Indian Snack<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Snack<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">12<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Chana dal or dried yellow split peas- 1 cup<\/li>\n<li class=\"ingredient\">Small onions, chopped- 2<\/li>\n<li class=\"ingredient\">Green chilies, chopped small- 1<\/li>\n<li class=\"ingredient\">Curry leaves, chopped- 1 sprig<\/li>\n<li class=\"ingredient\">Ginger, grated- 1 tsp<\/li>\n<li class=\"ingredient\">Asafoetida (optional)- 2 pinches<\/li>\n<li class=\"ingredient\">Chili powder- 1\/2 tsp (optional)<\/li>\n<li class=\"ingredient\">Fennel seeds- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Rice flour- 1 tbsp<\/li>\n<li class=\"ingredient\">Coconut Oil- for deep frying<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Soak the chana dal in water for at least 3 hours.<\/li>\n<li class=\"instruction\">Strain the water from the chana dal through a strainer &amp; rinse the dal under running water.<\/li>\n<li class=\"instruction\">Keep aside 1 tbsp of the soaked chana dal.<\/li>\n<li class=\"instruction\">In a blender, grind the soaked and drained chana dal to a coarse paste.<\/li>\n<li class=\"instruction\">Add only very little water while grinding- a few tablespoons and don&#8217;t make it into a smooth paste, it should be a coarse paste.<\/li>\n<li class=\"instruction\">To a large bowl, add the ground chana dal, 1 tbsp soaked chana dal, chopped small onion, grated ginger, chopped curry leaves, chopped green chilies, asafoetida, fennel seeds &amp; salt.<\/li>\n<li class=\"instruction\">If you want the fritters to be spicy, add 1\/2 tsp chili powder to the mixture.<\/li>\n<li class=\"instruction\">Add 1 tbsp rice flour, which will help to bind the mixture.<\/li>\n<li class=\"instruction\">Combine the mixture well.<\/li>\n<li class=\"instruction\">Make small patties out of it and flatten it between the palm of your hands.<\/li>\n<li class=\"instruction\">Place a frying pan over medium heat, and add enough coconut oil for deep frying.<\/li>\n<li class=\"instruction\">Gently drop the patties into the hot oil.<\/li>\n<li class=\"instruction\">Fry over medium heat till both sides turn golden brown in color.<\/li>\n<li class=\"instruction\">Don&#8217;t fry over high heat, the inside will not cook well.<\/li>\n<li class=\"instruction\">Transfer to a paper towel.<\/li>\n<li class=\"instruction\">You could serve the fritters on plantain leaves.<\/li>\n<li class=\"instruction\">Enjoy while it&#8217;s hot along with cardamom tea. Crunchy goodness.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">\u2022If by any chance the ground chana dal mixture doesn&#8217;t hold well into patties, add 1 to 2 tbsp of rice flour.[br]\u2022If you don&#8217;t have asafoetida you can skip it, however adding it would give a nice aroma to the fritters. [br]\u2022Adjust the spice level according to your needs by adding less green chilies &amp; chilli powder. [br]\u2022Any leftover fritters can be wrapped in a plantain leaf &amp; refrigerated. Microwave it before serving, the plantain leaf would give a nice aroma to the fritters.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Parippu Vada or Chana dal fritters along with a cup of tea on a rainy day, I would call this nothing but pure joy&#8230; 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 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":8859,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[563,474,27,22,939,84,18],"tags":[1036,564],"class_list":["post-8841","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chana-dal","category-fritters","category-indian-cuisine","category-kerala-cuisine","category-pongal-recipes","category-snacks","category-vegetarian","tag-fritters","tag-kerala-snacks","course-snack","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/8841","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=8841"}],"version-history":[{"count":4,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/8841\/revisions"}],"predecessor-version":[{"id":32082,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/8841\/revisions\/32082"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/8859"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=8841"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=8841"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=8841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}