Parippu vada (masala vada) – Lentil patties deep fried until crunchy on the outside and soft on the inside. Soaked lentils are lightly mashed and then shaped into patties with onions, ginger, chilies and curry leaves. Perfect to enjoy as a light snack.
The name of this recipe literally translates to lentil cakes or lentil patties. The simplest way to enjoy a very traditional South Indian snack in its authentic form. I know, it’s a very basic and simple recipe. But so delicious you won’t be able to resist them.
The key to this recipe are the lentils. Although chana dal (split chickpeas) is my preferred choice, toor dal (split pigeon peas) also works really well in this parippuvada. You’ll need to soak the lentils for about 3-4 hours so they will become soft. Then we’ll grind them lightly. The idea is to make small patties out of the mixture without any extra addition of binding agents.
Once you grind lentils, add in all the other ingredients like onions, ginger, chilies and curry leaves. Chop them finely so it’ll be easier to shape the patties. Add more or less chilies depending on your taste. If you’re not a fan of chilies, feel free to leave them out. Curry leaves add that authentic taste to parippuvada. So I highly recommend adding a few chopped leaves to the patties.
Now all you need to do is deep fry them until golden perfection. So simple. So perfect. Incredibly delicious. I love them with a hot cup of tea.
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- Chicken Cutlet