Parippu Vada/ Masala Vada/ Kerala Parippu Vada
Parippu Vada / Dal Fritters is a favourite snack in Kerala, made with coarsely grounded Bengal gram or Chana dal and spices, which is very crispy on the outside and crunchy inside. Also known as Dal fritters, it is a popular street food snack in South India. India being a vast country with diverse cultures, you get different varieties of the same snack with slight variations. Masala Vada, Parippu Vada, Dal fritters, Savory fritters all are the names of the same crunchy snack that is everyones favorite!! You will find it in almost every street food shop and is very popular in Kerala like Thattu Dosas, Thattukada Chicken fry, Parotta, Veg. Samosas, Crispy Pakoras, Pazham Pori, samosa etc. Well, to be honest, Uzhunnu vada/ Medhu Vada is my favorite, but these crispy brown beauties are a close second.
Parippu Vada is also known as Masala Vada in other South Indian states and is very popular. This fried snack is great for evening snacks. Kids love fried snacks like Paneer cutlets, Chicken Samosa, Chicken cutlets, Fish cutlets, Fish Fingers etc. Moong dal fritters are another favourite snack. While regular consumption of fried snacks should be avoided, once in a while, especially during rainy season this is a must have! 🙂
There are a myriad number of recipes for Parippu Vada; the main ingredient is Chana Dal, in some places they make this crispy fritters with Toor dal also. Some are flavorful with added spices, some add rice powder or Rawa to make it crispier, some add mint and some add coriander leaves; there is surely a lot of variety. The best Parippu Vada I ever tasted was at my relative Suji’s home. Her mom is an expert and makes yummy Parippu Vada, so crispy and crunchy and the crispiness stays for long!! I have used a mix of Chana Dal and Toor Dal and it turned out really good. Here is the recipe for my crunchy Parippu Vada. Have it hot with some Bananas (poovan) and tea.
|Chana Dal/ Bengal Gram
|: 1 cup
|: 1 tbsp
|: 1 big
|: 2 – 3 nos
|Small Onion/ Shallots
|: 4-6 nos.
|: 1 “ piece
|Dry Red Chilies (Vathal Mulaku)
|: 2 nos.
|Garam Masala Powder
|: one pinch
|Fennel seed- Perumjeerah
|: ½ tsp (crushed)
|: as required
Wash and soak the Chana Dal and Toor Dal in water for an hour. Drain and grind them coarsely (preferably with some full) without any water. Chop the onions, green chili, curry leaves, ginger and coriander leaves finely and add to the ground paste. Add sliced shallots, broken Red Chilies, salt, Garam Masala and crushed Perumjeera.
Combine well. Make small balls of it, wet your left palm and press to flatten them and put it in hot oil. Fry till they are golden brown and drain to tissue paper. Yummy crispy Parippu vada is ready.
- Coriander leaves and Garam Masala add to the flavor.
- If the oil is not enough hot, the Parippu Vada will turn soggy. Always fry in medium flame.
- Don’t overcrowd the frying pan. Fry only two or three at a time.
Relish the crispy and crunchy Masala Vada/ Parippu Vada. God Bless!!