Parippu vada
Parippu vada, from above
VegVeganKerala

Parippu vada

Crunchy lentil fritters with shallots and curry leaves. Kerala's tea shop heartbeat.

40 minTime
9 gProtein each
mediumSpice
2hPlan ahead. Soak for 2 hours first; the 40 minutes come after.
The chayakada vada2 chapters · 1 min read

Make it your way

Grandma's wayKerala tea shop parippu vada.
The original
275kcalsame
9 gproteinsame
7 gfibresame
40minutessame

Parippu vada.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Toor dal (split pigeon peas)1 cup, soaked 2 hours
Shallots8, finely chopped
Green chilli2, chopped
Ginger2.5 cm, finely chopped
Curry leaves2 sprigs, chopped
Dried red chilli1, crushed
Asafoetidaa pinch
Saltto taste
Coconut oilfor frying, about 5 tbsp absorbed

Method

4 steps
  1. 1Drain dal well; keep 2 tablespoons aside and grind the rest coarsely without water.
  2. 2Mix in the whole dal, shallots, chillies, ginger, curry leaves, asafoetida and salt.
  3. 3Shape into flat, rough discs with damp palms.
  4. 4Fry in hot coconut oil on medium until deep golden.
Serve it like this

Pile vadas in a newspaper lined basket, Kerala tea shop style, and serve hot with strong chai.

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Make it a meal

What goes with Parippu vada: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Avial35 min
A little snack Pazham pori30 min
To drink Masala chai10 min
To drink Sulaimani chai10 min
Something sweet Ari unda40 min
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