Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, dal vada (parippu vada). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Parippu vada or Dal vada, to describe in three simple words - spicy, crunchy and yummy. A perfect snack for a Malayalee. It is one of the most favorite dishes It has its own position in the whole circle of status.
Dal vada (parippu vada) is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Dal vada (parippu vada) is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook dal vada (parippu vada) using 26 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Dal vada (parippu vada):
- Prepare 300 grams chana dal (gram dal)
- Get 5 small Onions
- Prepare 15-20 curry leaves
- Take 3-4 dry red chillies
- Take 3-4 Green chillies
- Make ready 1/2 Bowl fresh coriander leaves
- Take 2 Teaspoon salt
- Get 1/2 Teaspoon turmeric powder
- Take 1-2 Teaspoon red chilli powder
- Prepare 1 Teaspoon cumin seeds
- Take 2 Teaspoon ginger paste
- Make ready as required Coconut oil for deep frying
- Get For coconut chutney-
- Make ready 1 Brown coconut
- Get 2 green chillies
- Take 1 Teaspoon salt
- Prepare 2-3 Teaspoon soaked chana daal
- Prepare 2-3 Teaspoon peanuts
- Take For tempering-
- Make ready 1 Teaspoon mustard seeds
- Prepare 1 Teaspoon cumin seeds
- Take 1 pinch asoefotida
- Prepare 6-8 Curry leaves
- Make ready 1-2 dry red chillies
- Make ready 1/2 Teaspoon red chilli powder
- Get 2 Teaspoons oil
Parippu Vada or Masala Vada are similar fritters made with chana dal or other local variety of split peas or a combination of different kinds of split peas. The Vada use different pulses or ingredients depending on the region and are also called different names. To simplify the process, parippu vada are made. Dal vada also called as paruppu vadai or chana dal vada are spiced and crunchy fritters made with chana dal (bengal gram) and spices.
Steps to make Dal vada (parippu vada):
- Firstly wash thoroughly and soak the chana dal 5- 6 hours maximum.
- Now finely chop the onions/shallots if available. Chop the green chillies, red chillies and curry leaves finely. Keep all this in A big bowl.
- Now drain the excess water from soaked daal and keep it in A strainer for 15 -20 minutes so that it's completely drained.
- Meanwhile make the coconut chutney. Diced coconut pieces, green chilli, chana daal and roasted peanuts. (Dry Roast the peanuts for 1 minute and keep to cool down and then remove it's skin) put all these in A grinding jar with salt and 1/2 glass water to make A smooth fine chutney/paste.
- For taempering take A small pan heat oil add mustard seeds, cumin seeds, curry leaves, dry red chilli broken into halves, half teaspoon red chilli powder and A pinch of asafoetida. Immediately add it to the coconut chutney.
- Then take A grinding jar and make a rough paste of the soaked daal in batches. Not altogether. Keep aside 2-3 tablespoons soaked daal for chutney.
- Now add this mixture in the chopped items bowl and sprinkle turmeric powder red chilli powder and cumin seeds And mix well with your fingers so that everything blends together well.
- Now keep the oil for deep frying in A deep kadhai/pan. Using coconut oil gives the perfect authentic taste. If not available you can also use the regular oil you have.
- Add salt at the last moment before frying. Otherwise it will leave moisture and the mixture will become soft and difficult to fry crispy vadas. Apply some oil on your fingers and palm and take a small amount of the mix and make round balls then place the ball between your palms / on fingers and press to give A flat vada (not very thin nor very thick).
- Once the oil is hot Immediately put the vadas and flip and fry them from both sides on low to medium flame.
- Similarly, make vadas of similar size and shape and keep frying in different batches of 4-5 in one batch.
- Serve hot with coconut chutney for breakfast or enjoy as snacks with evening tea.
I love to have these vada with coconut chutney or tomato ketchup or red chilli garlic chutney. These are so good and addictive that you cannot stop at one. Drain the water completely from the dal with a colander. If any water is remaining the vada will break apart. You can use an absorbent paper for this.
So that is going to wrap it up with this special food dal vada (parippu vada) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
