Parippu Vadas

“This is an addictive little snack!” says Joe Thottungal, author of 2020 Gold Winning Cookbook, Coconut Lagoon: Recipes from a South Indian Kitchen. “Crispy, spicy, and protein-packed, parippu vadas are typically sold in coffee shops in south India and are traditionally served with a nice coffee or steaming cup of chai. Prepare a batch the next time you gather to watch the game—just be sure you leave a couple of hours for soaking the chana dal.”

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Dietary: DF, GF, Veg

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Parippu Vadas

Course Appetizer

Servings 25 portions

Author Joe Thottungal, author of Coconut Lagoon: Recipes from a South Indian Kitchen

Ingredients

• 2 cups chana dal or yellow split peas rinsed
• 1 onion finely chopped
• 10-12 curry leaves chopped
• 4 Indian or Thai green chiles halved lengthwise
• 1 1/2-inch piece ginger, peeled and chopped
• 1 1/2 tsp salt
• 1/2 tsp asafetida powder
• 1/2 tsp ground turmeric
• 2 cups vegetable oil for deep-frying
• Coconut Chutney or Tomato Chutney to serve
• Cardamom Chai to serve

Instructions

• In a large bowl, combine chana dal and 6 cups water and soak for 2 hours.
• Drain well, then transfer lentils to a food processor and process into a coarse paste. Transfer paste to a clean bowl.
• Add onions, curry leaves, chiles, ginger, salt, asafetida, and turmeric and mix well. Shape a spoon of the mixture into a 1-inch-diameter ball and, using the palm of your hand, slightly flatten. Repeat with the remaining mixture.
• Heat the oil in a large frying pan over medium-high heat. Add patties (avoid overcrowding) and fry for 2 minutes. Flip over and fry for another 2 minutes, until golden brown. Transfer the vadas to a plate lined with paper towels. Repeat until all the vadas have been made.
• Serve immediately with coconut or tomato chutney and cardamom chai.

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