Parippu vada

parippu vada

Deep-fried chana dal
Similar to Ulundu Vadai, this disc-shaped short eat gets a crunchy, nutty texture from the chana dal. Serve with Pachai Sambal.

• 300g (101/2oz/11/3 cups) chana dal (split chick peas)
• 150ml (5 fl oz/scant 2/3 cup) water
• 1 medium red onion, finely chopped
• 5cm (2-inch) piece of ginger, peeled and finely chopped
• 3 green chillies, finely chopped
• 1 tsp cumin seeds, crushed
• 4 fresh curry leaves, finely chopped
• 1/2 tsp salt
• 500ml (17 fl oz/generous 2 cups) oil, for deep-frying
  

1. Wash the chana dal well and put it in a bowl. Cover with water and soak for at least 1 hour. Drain and reserve 2 teaspoons of the chick peas, then put the rest in a blender. Liquidise, adding the water little by little, until you have a thick, smooth paste. Mix in the onion, ginger, chillies, cumin seeds, curry leaves and salt.
2. Stir in the reserved chick peas and mix well. Grease your palms with a little oil and shape the mixture into 12 large lemon-sized balls. Set them aside.
3. Bring the oil to boiling point in a deep saucepan, then reduce the heat to medium. Take one ball at a time and flatten it between your palms into a 1.5cm (1/2-inch) thick disc, then slide it into the hot oil. Deep-fry in batches of four or five.
4. Turn the vadai from time to time so they cook evenly, and keep an eye on the heat. You want the outside to turn golden brown on both sides and the inside to be cooked through. This should take about 7–8 minutes.
5. Remove the vadai with a slotted spoon and lay them on kitchen towel to absorb the excess oil. Eat while still hot and crispy.