Name: Parippu Vada/ Dal Fritters recipe by Vidya Lohith at BetterButter
Prep time: 180 min
Cook time: 15 min
Total time: 195 min
Yield: 4
Ingredients: Toor Dal - 100 gms; Chana Dal - 150 gms; Shallots finely sliced - 10 to 15 nos; Ginger thinly sliced - 3-4 tsps; Curry Leaves crushed - a sprig or two; Fennel Seeds - 2 tsps; Peppercorns crushed - 3-4 tsps (depending on spice level); Asafoetida - pinch; Salt - as per taste; Oil - to fry

ABOUT Parippu Vada/ Dal Fritters RECIPE

Chaya in those cutting glass( aka chai aka tea )without parippu vada, you tell that and you could be looked upon as an alien. This combination of vada and chai can never go wrong in any corner of the state. This common chaya kada palahaaram (snacks at any tea shop) from Kerala once ruled all households during evenings when children were back from school for snacks. The trend slowly disappeared with conscious eating and now is termed a junk food. That reminds me of mom, making them way back in the 80's and 90's whenever she could find some time.Nevertheless my love for these fritters would never cease how ever health conscious I tend to be. There's nothing that can replace them. And now that we have a simply south contest , felt this was the perfect snack recipe to go along with the theme.

Ingredients Serving: 4

Toor Dal - 100 gms
Chana Dal - 150 gms
Shallots finely sliced - 10 to 15 nos
Ginger thinly sliced - 3-4 tsps
Curry Leaves crushed - a sprig or two
Fennel Seeds - 2 tsps
Peppercorns crushed - 3-4 tsps (depending on spice level)
Asafoetida - pinch
Salt - as per taste
Oil - to fry

Instructions

1. Wash, clean and soak the dals for about 2-3 hours.
2. Drain the water and dry them so that they are just enough moist.
3.Grind the Dals without water, if you are not very sure just pulse them together for about 4-5 times.
4.Combine together rest of the ingredients. This is how they should like when put together.
5.Make small balls of the mix and press them between the palms of your hand.
6. Heat a wok, pour in the oil and when the oil is hot, drop in the vadas one by one. Reduce the flame and turn them around when one side browns.
7. Drain them over paper towel.
8. Hot crispy fritters are ready to be served with tea.

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