Ingredients with Measurements:
- 1 cup chana dal (split Bengal gram)
- 1/2 cup roasted peanuts, coarsely ground
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/4 cup fresh coriander leaves, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- Salt to taste
- Oil for deep frying
Special equipment needed:
- Food processor or blender
- Deep frying pan or kadhai
Step-by-step instructions:
1. Soak the chana dal in water for 2-3 hours. Drain the water and grind the dal into a coarse paste in a food processor or blender.
2. Transfer the dal paste to a mixing bowl and add the ground peanuts, chopped onion, green chilies, coriander leaves, ginger paste, garlic paste, cumin seeds, turmeric powder, and salt. Mix well.
3. Heat oil in a deep frying pan or kadhai over medium heat.
4. Take a small portion of the mixture and shape it into a ball or patty. Flatten it slightly and drop it into the hot oil.
5. Fry the vadas until golden brown and crispy on both sides. Drain on paper towels to remove excess oil.
6. Serve hot with chutney or ketchup.
- Time:
Preparation time: 2-3 hours (for soaking the dal)
- Cooking time: 20-25 minutes
5. Temperature:
- Medium heat for frying
Serving size:
- Makes around 15-20 vadas
Nutritional information:
- Calories: 120 per vada
- Fat: 7g
- Carbohydrates: 10g
- Protein: 5g
Substitutions for ingredients:
- Roasted peanuts can be substituted with roasted cashews or almonds.
- Green chilies can be substituted with red chili powder or paprika.
Variations:
- Add grated carrots or beetroot to the mixture for extra nutrition and flavor.
- Replace the chana dal with urad dal (split black gram) for a different taste and texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the vadas to ensure they cook evenly and become crispy.
- If the mixture is too wet, add some besan (gram flour) or rice flour to thicken it.
Storage instructions:
- Peanut parippu vadas can be stored in an airtight container in the refrigerator for up to 2-3 days.
Reheating instructions:
- To reheat the vadas, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the vadas on a platter with a variety of chutneys and sauces for dipping.
Garnishes:
- Garnish the vadas with fresh coriander leaves or chopped peanuts for added texture and flavor.
Pairings:
- Peanut parippu vadas pair well with hot tea or coffee.
Suggested side dishes:
- Serve the vadas with coconut chutney, tomato chutney, or mint chutney for a delicious and authentic South Indian snack.
Troubleshooting advice:
- If the vadas are too dry, add a little water to the mixture to moisten it.
- If the vadas are too oily, reduce the heat of the oil and fry them in smaller batches.
Food safety advice:
- Make sure the oil is hot enough before frying the vadas to prevent them from becoming greasy and undercooked.
Food history:
- Peanut parippu vadas are a popular snack in South India, particularly in the state of Kerala.
Flavor profiles:
- Peanut parippu vadas have a crunchy exterior and a soft, savory interior with a nutty flavor from the peanuts.
Serving suggestions:
- Serve the vadas as a snack or appetizer at parties or gatherings.
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Region: Indian