Ingredients with Measurements:
- 1 cup of chana dal (split Bengal gram)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 inch ginger, grated
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- Oil for deep frying
Special equipment needed:
- Food processor or blender
- Deep frying pan
Step-by-step instructions:
1. Soak the chana dal in water for 2-3 hours.
2. Drain the water and grind the dal in a food processor or blender to a coarse paste.
3. Add the chopped onion, green chilies, grated ginger, turmeric powder, red chili powder, and salt to the dal paste. Mix well.
4. Heat oil in a deep frying pan.
5. Take a small portion of the dal mixture and shape it into a small ball or patty.
6. Gently drop the ball or patty into the hot oil and fry until golden brown.
7. Remove the vada from the oil and place them on a paper towel to absorb 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 the dal)
- Cooking time: 20-25 minutes
5. Temperature:
- Oil temperature for deep frying: 350-375°F
Serving size:
- Makes approximately 12-15 vadas
Nutritional information:
- Calories per serving: 80
- Total fat: 4g
- Total carbohydrates: 9g
- Protein: 3g
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 cilantro or curry leaves to the dal mixture for added flavor.
- Add grated coconut or chopped cashews for a crunchy texture.
Tips and tricks:
- Make sure the dal mixture is not too wet or too dry. Adjust the consistency by adding a little water or dal flour if needed.
- Fry the vadas on medium heat to ensure they are cooked evenly.
Storage instructions:
- Store the vadas in an airtight container in the refrigerator for up to 2-3 days.
Reheating instructions:
- Reheat the vadas in a preheated oven at 350°F for 5-7 minutes or microwave for 30 seconds.
Presentation ideas:
- Serve the vadas on a platter with chutney or ketchup on the side.
- Garnish with chopped cilantro or grated coconut.
Garnishes:
- Chopped cilantro
- Grated coconut
Pairings:
- Mint chutney
- Tamarind chutney
- Tomato ketchup
Suggested side dishes:
- Sambar
- Rasam
- Curd rice
Troubleshooting advice:
- If the vadas are too oily, reduce the heat of the oil and fry them for a longer time.
- If the vadas are too dry, add a little water to the dal mixture.
Food safety advice:
- Make sure the oil is hot enough before frying the vadas to prevent them from absorbing excess oil.
Food history:
- Parippu vada is a popular snack in Kerala, a state in southern India. It is usually served with tea or coffee.
Flavor profiles:
- Spicy, savory, crunchy
Serving suggestions:
- Serve the vadas as a snack or appetizer.
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Region: Indian