How to prepare Parippu Vada | Paruppu Vadai
Bengal Gram (Channa Dal/ Kadala Paruppu) – 2 cups
Onion – 1 big (chopped – optional)
Garlic – 2-3 cloves (optional)
Ginger – a small piece
Dry Red Chillies – 3-4
Fennel Seeds – 1/2 tbsp
Curry Leaves – 2 springs
Asafoetida – 1/8 tbsp
Salt – to taste
Oil – for deep frying
Wash and soak up the bengal gram in water for about half an hour. Its better to soak for about 2 hours.
Drain up the water completely. Take up the soaked dal, dry red chillies, garlic, ginger, salt , curry leaves and fennel seeds and blender or mixer it.
Blend it until the mixtire comes to a perfect ground. Need some texture in the batter. Dont add any water.
Heat oil for deep frying in a kadai.
Mix up the chopped onions into the vada batter
Take a small ball batter and flatten it to between your palm
Drop down the flattend vada into the hot oil and fry until it becomes golden brown.
Serve up these vadas with hot cup of ginger cardamom tea for perfect snack on cold rainy evening.
You can also serve it with rice side dish with some curry or with pongal or idli and more.