No words to explain the taste of this lovely fried item. The aroma that fills your home while making parippu vada lets your neighbor tempting to taste. This is a deep fried item. The most popular vada you see in any Tea-shop in Tamilnadu/Kerala. With a cup of chai nothing tastes better than a parippu vada kadi :).
Ingredients:
Kadala parippu / Bengal gram(split) - 1-1/2 cups + 2 tablespoon
Onion(Finely chopped) - 1 cup
Green chilli(Our little finger size) - 2 to 3 no's(finely chopped)
Curry leaves - 10 to 12 leaves
Fennel seeds - 1 teaspoon
Ajwain - 1 pinch
Rava/sooji - 1 teaspoon
Oil - To deep fry
Salt - as needed
Method:
- Wash well and Soak the Bengal gram for 1-1/2 hours.
- Grind the gram without adding water. remember not to paste but coarse.add 2 tablespoon of bengal gram(kept separate).
- Heat oil in a kadai.
- Now add Onion,Green chilli,Curry leaves,Fennel seeds,Ajwain,Rava,Salt to the ground bengal and mix well.
- Now make the coarse gram mix to small round balls and press the middle part slightly to get the shape of vada.
- Now deep fry them until they are golden brown.
- Serve them hot with coriander chutney or sauce....simply YUM:)
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| Wash well and Soak the Bengal gram for 1-1/2 hours,separate 2 tablespoon bengal gram from this. |
 |
| Grind the gram without adding water. remember not to paste but coarse,add 2 tablespoon of bengal gram(kept separate). |
 |
| Now add Onion,Green chilli,Curry leaves,Fennel seeds,Ajwain,Rava,Salt to the ground bengal and mix well. |
 |
| Now make the coarse gram mix to small round balls and press the middle part slightly to get the shape of vada. |
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| Now deep fry them until they are golden brown. |
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| Hot and simply YUMMM... |
Note:
- Adding Dry red chilli with some smashed garlic enhances the taste.
- Add the salt in the last mixing process so that the mixture will not ooze water.
