Ingredients with Measurements:
- 1 cup chana dal (split Bengal gram)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger, grated
- 1 tsp garlic, minced
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Food processor or blender
- Deep-frying pan
Step-by-step instructions:
1. Rinse the chana dal in water and soak it for 2-3 hours.
2. Drain the water and grind the dal in a food processor or blender to a coarse paste.
3. Transfer the dal paste to a mixing bowl and add the chopped onion, green chilies, ginger, garlic, turmeric powder, red chili powder, and salt. Mix well.
4. Heat oil in a deep-frying pan over medium heat.
5. Take a small portion of the dal mixture and shape it into a ball. Flatten it slightly to form a vada.
6. Gently slide the vada into the hot oil and fry until golden brown on both sides.
7. Remove the vada from the oil using a slotted spoon and place it on a paper towel to remove excess oil.
8. Repeat the process with the remaining dal mixture.
9. Serve hot with chutney or ketchup.
- Time:
Preparation time: 2-3 hours (for soaking dal)
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes 12-15 vadas
Nutritional information:
- Calories: 120 per vada
- Fat: 6g
- Carbohydrates: 12g
- Protein: 4g
Substitutions for ingredients:
- Chana dal can be substituted with yellow split peas or moong dal.
- Red chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add chopped curry leaves or coriander leaves for extra flavor.
- Add grated coconut to the dal mixture for a different texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the vadas to prevent them from breaking apart.
- Do not overcrowd the frying pan as it can lower the temperature of the oil and affect the cooking time.
- If the dal mixture is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
Storage instructions:
- Store the leftover vadas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the vadas 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 side of chutney or ketchup.
Garnishes:
- Garnish the vadas with chopped coriander leaves or grated coconut.
Pairings:
- Serve the vadas with masala chai or coffee.
Suggested side dishes:
- Serve the vadas with sambar or rasam for a complete meal.
Troubleshooting advice:
- If the vadas are breaking apart while frying, add a tablespoon of rice flour to the dal mixture to bind it together.
Food safety advice:
- Make sure to wash your hands thoroughly before handling the ingredients.
- Use fresh oil for frying to prevent contamination.
Food history:
- Parippu vada is a popular snack in Kerala, India, and is usually served with tea or coffee.
Flavor profiles:
- Spicy, savory, and crunchy.
Serving suggestions:
- Serve the vadas as an appetizer or snack.
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Region: Indian