Ingredients with Measurements:
- 1 cup chana dal (split Bengal gram)
- 1/2 cup grated carrot
- 1/4 cup chopped onion
- 2-3 green chilies, finely chopped
- 1/4 cup chopped coriander leaves
- 1 tsp ginger paste
- 1 tsp cumin seeds
- Salt to taste
- Oil for deep frying
Special Equipment Needed:
- Food processor or blender
- Deep fryer or heavy-bottomed pan
Step-by-Step Instructions:
1. Soak chana dal in water for 2-3 hours. Drain the water and grind the dal coarsely in a food processor or blender.
2. In a mixing bowl, add the ground dal, grated carrot, chopped onion, green chilies, coriander leaves, ginger paste, cumin seeds, and salt. Mix well.
3. Heat oil in a deep fryer or heavy-bottomed pan.
4. Take a small portion of the mixture and shape it into a ball. Flatten it slightly to form a vada.
5. Gently drop the vada into the hot oil and fry until golden brown on both sides.
6. Remove the vada from the oil and place it on a paper towel to remove excess oil.
7. Repeat the process with the remaining mixture.
- Time:
Preparation time: 2-3 hours (for soaking dal)
- Cooking time: 20-25 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- 4-5 people
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 20g
- Protein: 8g
Substitutions for ingredients:
- Instead of chana dal, you can use moong dal (split green gram).
- Instead of grated carrot, you can use grated beetroot or cabbage.
Variations:
- You can add chopped spinach or fenugreek leaves to the mixture.
- You can add grated coconut to the mixture for a sweeter taste.
Tips and Tricks:
- Make sure the dal is ground coarsely, not finely.
- Do not add water to the mixture, as the moisture from the vegetables is enough to bind the vada.
- Fry the vada on medium heat to ensure they are cooked through.
Storage Instructions:
- Store the vada in an airtight container in the refrigerator for up to 2-3 days.
Reheating Instructions:
- Heat the vada in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
- Serve the vada with coconut chutney or tomato ketchup.
Garnishes:
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- Serve with masala chai or coffee.
Suggested Side Dishes:
- Serve with sambar or rasam.
Troubleshooting Advice:
- If the vada is breaking apart while frying, add a tablespoon of rice flour to the mixture to bind it better.
Food Safety Advice:
- Make sure the oil is hot enough before frying to prevent the vada from absorbing too much oil.
Food History:
- Parippu vada is a popular snack in Kerala, India, and is often served during tea time.
Flavor Profiles:
- The vada is crispy on the outside and soft on the inside, with a spicy and savory flavor.
Serving Suggestions:
- Serve the vada as a snack or appetizer.
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Region: Indian