Vadas are a traditional South Indian snack made with lentils, potato, or gram flour, shaped into doughtnuts or flat discs, and deep fried. Parippu vadas are made with tuvar dal (split pigeon peas), but I have made these with chana dal (split chickpeas) - kind of like an Indian-version of a falafel.
You will need:
3/4 cup of bengal gram dal - wash and soak for 3 hours.
Drain the soaked dal, grind to a coarse paste with barely any water. This should be a coarse paste with bits of dal seen in it. (A better way to do it - take about 1/4 of the soaked dal and grind to a thickish puree with little bit of water. Then add the remaining dal, no water, and make a coarse drier paste. I haven't yet tried this, though.)
Fry and leave to drain on paper to remove any excess oil. Serve hot - best served with coconut chutney, ideally. I did say ideally, because..tomato sauce is much faster :P
Related Posts:
You will need:
3/4 cup of bengal gram dal - wash and soak for 3 hours.
Drain the soaked dal, grind to a coarse paste with barely any water. This should be a coarse paste with bits of dal seen in it. (A better way to do it - take about 1/4 of the soaked dal and grind to a thickish puree with little bit of water. Then add the remaining dal, no water, and make a coarse drier paste. I haven't yet tried this, though.)
Grind to a coarse paste. |
Chopped Additions:
5-6 tablespoons finely chopped shallots (can substitute with red onions)
2 green chilies finely chopped (serrano/thai chilies)
About 10-12 curry leaves finely choped - that would be about 2 sprigs (can substitute with corriander leaves if you don't have curry leaves)
1-inch piece of ginger - finely chopped
Mix everything together with salt to taste (add salt either while grinding or now).
Mix, shape into flat...umm..flat shapes...:P I keep them on a grease-proof paper so it's easier to take it off and fry.
5-6 tablespoons finely chopped shallots (can substitute with red onions)
2 green chilies finely chopped (serrano/thai chilies)
About 10-12 curry leaves finely choped - that would be about 2 sprigs (can substitute with corriander leaves if you don't have curry leaves)
1-inch piece of ginger - finely chopped
Mix everything together with salt to taste (add salt either while grinding or now).
Mix, shape into flat...umm..flat shapes...:P I keep them on a grease-proof paper so it's easier to take it off and fry.
Fry and leave to drain on paper to remove any excess oil. Serve hot - best served with coconut chutney, ideally. I did say ideally, because..tomato sauce is much faster :P
Related Posts:
Food/Recipes |