PARIPPU VADA

I just love the taste of parippu vadas served in small shops(petti pedika as we call in malayalam).These are normally very crispy and mouth watering.Its taste can never be gained from any hotels/home recipes.They normally comes wrapped up on pieces of newspaper which gives it a very nadan/local touch.Mostly for the local small evening gatherings they serve parippu vada and tea.

Now let us have a quick look at the recipe.

• Bengal dal /kadala parippu              1cup
• Onion                                               1no (finely sliced)
• Ginger                                              1teaspn
• Green chillies                                     2nos
• Curry leaves                                     1/2cup
• Asafoetida                                       a pinch

METHOD:

1. Soak dal in water for about 2-3hrs .
2. Drain off the water completely from the dal.If possible pat them with a dry cloth untill the water has left off.Now grind them (do not add water) in a mixer slightly..Make sure that it doesnt become a paste.
3. Then transfer them to a bowl .and mix it with onions,ginger,green chillies,curry leaves,salt and asafoetida.These have to be mixed only at the time of cooking otherwise the water from the onions may start coming to the dal and it may become soggy.
4. Make small balls of the mixture and flatten them in your palms to a round shape.Heat oil in a wok and deep fry them.
5. This serves good for an eveing snack with a hot cup of tea.