Ingredients
Thuvar dal or Channa dal - 250 gram
Onion -1 small, finely chopped
Green chilli - 4, finely chopped
Ginger -1 tbsp, finely chopped
Curry leaves- 10, finely chopped
Salt to taste
Vegetable oil to deep fry
Green chilli - 4, finely chopped
Ginger -1 tbsp, finely chopped
Curry leaves- 10, finely chopped
Salt to taste
Vegetable oil to deep fry
Method
1) Soak dal for 2 - 3 hours. Drain well.
2) Grind the soaked dal little by little, using a grinder (or blender). The dal should be ground to a coarse paste - even if some dal remains not ground, its okay. As far as possible don't add any water.
3) Mix the chopped onion, green chili, ginger, curry leaves and mix well. Add salt to taste.
4) Wet your palms and take small amount of the dalmixture and make a ball. Place in the center of the palm and flatten to a round shape.
5) Pour oil in a kadai to deep fry. Heat oil on medium heat. When the oil is hot, slide the vada into the hot oil and fry on both sides to a golden brown colour. Remove from oil and drain.
3) Mix the chopped onion, green chili, ginger, curry leaves and mix well. Add salt to taste.
4) Wet your palms and take small amount of the dalmixture and make a ball. Place in the center of the palm and flatten to a round shape.
5) Pour oil in a kadai to deep fry. Heat oil on medium heat. When the oil is hot, slide the vada into the hot oil and fry on both sides to a golden brown colour. Remove from oil and drain.
Serve these parippu vada with tea or coffee.
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