Parippu Vada

This reminds me of the thattukada near Crown theatre, where Achan & Moothachan used to get us hot crispy parippu vadas packed in greasy newspaper. Super delicious ones. I'm not sure whether that thattukada still exists there. Have to include this in the To do list when I reach Calicut. Back home, mom grinds the soaked dal on an ammikkallu which gives a nice flavour to vadas.

Serve hot parippu vadas with a cup of steaming hot tea and enjoy a nice evening.

Recipe Source: Mom

Ingredients:

Channa dal - 1½ cups
Onion - 1 no, finely chopped
Ginger -  tbsp, finely chopped
Green chilli - 4 nos, chopped
Curry leave - a sprig, coarsely chopped
Asafoetida - ½ tsp
Salt
Oil - to deep fry

Instructions:

• Wash and soak the channa dal for 3-4 hours. On a kitchen towel, spread the channa dal and let it completely dry.
• Once dried, grind the channa dal into a coarse paste and transfer to a bowl.
• Add chopped onion, ginger, green chilli, curry leaves, asafoetida and salt to the coarse grounded channa dal and mix well.
• Make into small size balls and lightly flatten each ball.
• Heat the oil in a high flame at first. Then reduce the flame to medium hot and fry the vadas.
• Place the fried parippu vadas on a kitchen tissue to soak the excess oil.
• Serve hot.