I have made Masala Vadai using chana dal and it’s crisp and delicious, no doubt, but nothing compares to making Paruppu Vadai with peas dal (or vada paruppu as it’s called in Tamil Nadu). They smell and taste quite different from channa dal and toor dal and are definitely worth an extra trip to the supermarket, trust me.
PARIPPU VADA Recipe
Preparation time: 2 hours
Cooking time: 20 minutes
Makes 12 paruppu vadai
Recipe source: Amma
Ingredients for Parippu Vada:
1 cup of split peas dal (pattani paruppu, peas parippu, vadai paruppu)
2-3 dry red chillies, crushed (or 1 tsp red chilli flakes, or use green chillies)
1″ piece of ginger, minced
6 of shallots, sliced
1 strand of curry leaves, torn into small pieces
1/4 tsp of hing (asafoetida, perungaayam)
1 tsp of salt (adjust to taste)
2 cups of oil, for deep frying
How to Make Parippu Vada:
1. Wash and soak the dal for 2 hours and drain in a colander for a few mins.
2. Reserve 2-3 tbsp of the dal and grind the rest into an almost smooth paste without adding any water. Add the reserved whole soaked dal to this.
3. Add the rest of the ingredients to this (except oil) and mix well uniformly.
4. Take a lime-sized ball of the mixture and make into a smooth ball (or as smooth as you can, because some of the shallots will stick out a bit and we don’t want to have a fight with the shallots at this time, really).
5. Pat the dal ball into a flat disc of about 1/4″ thickness. Repeat with the rest of the dal mixture and lay these discs on a plate.
6. Heat oil to almost-smoking point and gently add 2-3 of the vadai to it (depending on the size of your kadai, taking care not to overcrowd the vadai).
7. Fry until both sides turn golden brown.
8. Drain and set aside on a plate lined with a kitchen towel. Repeat with the rest of the shaped vada mixture.
The street vendors in Kerala generally sell paruppu vadai with a thick coconut chutney which is delicious so I made the same. This is totally optional but highly recommended.
Coconut Chutney for Parippu Vada (or Medhu Vadai, for that matter)
Grind together: 1/2 cup coconut, 2 shallots, some ginger, 1 clove of garlic and one green chilly (ignore my shrivelled green chilly piece, that’s all I had) with some salt and little sprinkling of water to a coarse chutney. You can also add a tiny piece of tamarind to this if you want.
I know that seemed like a lot of work but apart from soaking the dal for the vadai, there’s really no hard work needed to make parippu vadai. Otherwise, I wouldn’t be making them, would I?
Serve the Parippu Vada hot with some equally steaming hot Cardamom Tea and the spicy coconut chutney on a rainy day. I made these on a very rainy afternoon which explains the tone of my pictures. That worked out well, eh?
Susan says
October 27, 2015 at 7:49 pmgood recipe..but take care not to place it on newspapers as the carbon from the ink is poisonous
Sharp Hawk says
March 25, 2013 at 2:19 pmMouth Watering!!
We make the same Vada with a few Dill leaves and mint leaves (Tamil – ventayam and putiแนฤ ilaikaแธท). The flavor these add to the vada make it even better!!
merin poul says
December 28, 2012 at 8:37 amMy favorite!!!!
Simona says
December 3, 2012 at 6:15 amVery interesting post, full of information, besides great recipes. I am learning a fair amount about street food in India and I like that. Thank you so much for contributing to My Legume Love Affair!
Anonymous says
December 1, 2012 at 8:53 amhi nags,
i jus love Paruppu Vada… the pic reminds me of our chaya kada if d chaya was poured in a glass like they do in kerala it would hv been even more lovely.. but love it any way
Sharmila says
November 29, 2012 at 11:14 pmI love these! Great pics.
Vidhya says
November 29, 2012 at 10:38 amHi Nags,
I am fan of yours ๐ Awesome blog ๐ All the best ๐
After being inspired by people like you, I wanted to start a cooking blog. I have recently purchased an SLR, it is not come home yet. I want a load of advice from you, if you are ok to give ๐
Regards,
Vidhya
Charul @ Tadka Masala says
November 28, 2012 at 8:20 amThses would make such a great tea-time snack. And mouth-watering pics.
Janani says
November 27, 2012 at 2:02 pmPerfect road side look vadai. I make ot pretty much once in 2 week my hubbys fav.
Premalatha Aravindhan says
November 27, 2012 at 12:51 pmWe used to have this for break time from the college canteen. An all time favorite…
Reva says
November 27, 2012 at 12:08 pmAwesome combo and the pics are lovely… yummy yum..:)
Reva
RAKS KITCHEN says
November 27, 2012 at 7:27 amLooks crispy! With hot tea, its really tempting ๐ Have to try with pattani paruppu!
Lavanya says
November 26, 2012 at 4:40 pmI am sitting at my office and drooling over your pic of the paruppu vadai… *Sigh! If only the "Coffee and Toast" downstairs sold these paruppu vadai…! By the way, did you get this pattani paruppu here in SG?
Nagalakshmi V says
November 27, 2012 at 1:28 amYeah paruppu vadai is quite a tempting thought in Singapore, eh? I brought back the pattani paruppu from India but I'd be surprised if Mustafa doesn't have it. They generally stock everything.
divya says
November 26, 2012 at 3:30 pmI am just drooling over it ๐
Priya says
November 26, 2012 at 12:13 pmThick chutney,tea with paruppu vadai, wish i love to have some rite now.
Rajani says
November 26, 2012 at 12:05 pmI posted parippu vada only two days back :)! Chayayum vadayum is such a great combination
jeyashrisuresh says
November 26, 2012 at 10:41 amGreat clicks and perfectly done Vadais. Would love to have with chaai right now
anuvind r nair says
November 26, 2012 at 7:40 amChayayum parippuvadayum.. kollam.i was in confusion with your name..Nags.n now realising that it is actually Nagalakshmy,nice name like your recipes & Photos….
WeR SAHM says
November 26, 2012 at 5:15 amwonderful clicks Nags… lov the combo even my mother use to do the similar way without masala for festivals…
APARNARAJESHKUMAR says
November 26, 2012 at 5:01 ami like the tea shot ๐ gr8