Parippu Vada - Deep Fried Spicy Thuvar
is one of the recipes which we have been given permission
to reproduce by a fascinating site about India, Peppertrail.com.
The site is the work of Ammini Ramachandran who grew
up in the part of India known as Kerala and the site
tells you about its history and its traditions and cuisine.
This is a sample of one of the recipes you will find
on the site where there are also many interesting articles.
you would like to know more about its creator, Ammini
Ramachandran, take a look at her Biography page <click
here> or by visiting her web site <click
parippu vada is a favorite accompaniment with a cup
of hot tea in Kerala. Traditionally it is made with
thuvar dal. Both Channa dal and dried yellow split peas
make a good substitute for thuvar dal.
cups thuvar dal or yellow split peas
3 or 4 hot green chilies, finely chopped (less for
Salt to taste
1/2 onion thinly chopped
1 tablespoon grated fresh ginger
1 tablespoon chopped fresh cilantro leaves
A few sprigs of curry leaves
6 cups vegetable, canola or corn oil for deep-frying
thuvar dal in water for 3 to 4 hours and then drain
in a colander.
a food processor combine three tablespoons of the
soaked thuvar dal with salt and process to a thick
the remaining soaked thuvar dal and grind coarsely.
Since the dal absorbs water during soaking, there
is no need to add extra water when processing.The
ground mixture should be very thick so that it can
be shaped into small discs.
from the processor, sprinkle chopped green chilies,
onion, grated ginger, cilantro leaves and curry leaves
and mix well.
the oil in a heavy bottomed pan or wok to 350° F.
the oil is hot, wet the palms of your hand and shape
about two tablespoons of the dal mixture into a 1
1/2 to 2 inch round disc. Slide the vada gently into
the hot oil. Repeat with the remaining mix. Fry vadas
for approximately 4 to 6 minutes till they turn golden
brown and crisp.
from the oil and drain.
vada tastes great by itself or it may be served with
coconut chutney and / or sambar.