Kerala Thattukada style Parippu Vada

Initial Preparation:

1. Thoroughly wash the dal 3-4 times and soak for about 3-4 hours.
2. Drain the water, keep the dal in colander until the water drains completely for about 15-25 minutes.
3. Soak the dried red chillies in warm water for 10 minutes, then chop to small pieces.
4. Coarsely grind the red chilli pieces, fennel seeds, soaked dal in a food processor without adding water.
5. In a bowl, take the chopped onion, ginger, green chillies, curry leaves and squeeze well using you hands OR slightly crush everything together.
6. Add this into the ground dal mixture and mix well. Cover and set aside for about 10-15 minutes. Then start making the patties.

Frying:

1. Heat oil in a heavy bottomed deep pan on medium heat.
2. Take small amount of the dal mixture and make a medium sized ball by holding it tightly.
3. Then flatten the ball slightly using the center of your palm and make patties.
4. Put the prepared patties into the hot oil as batches.
5. Flip to both sides occasionally and fry on medium heat until golden brown and crisp on both sides.
6. Transfer to kitchen paper towel to remove the excess oil.
7. Serve hot and enjoy with tea 🙂

Yields: Makes 10-12 medium sized vada’s.

Notes :

• Grind the soaked dal as a coarse mixture; Don’t make it a fine paste.
• Grinding the soaked dal in 2 to 3 batches helps to get the perfect texture.
• Don’t grind the dal in a single stretch. Make it in 3-5 pulses.
• You can add 1-2 tablespoons of soaked dal as such in the mixture. It will give a nice texture like thattukada parippu vada. It’s optional.
• Shape the patties into medium thick, don’t make it too thick or too thin.