Parippu Vada
How to make homemade Parippu Vada. The easy healthy vegan South Indian snacks are deep fried and served with coconut chutney in Kerala.
Servings: 25
Calories: 63kcal
Equipment
- Wok or Dutch Oven
- Metal slotted spoon
- measuring cups
- measuring spoons
- Food processor
Ingredients
- 2 cups Chana Dal or Yellow Split Peas rinsed
- 1 Spanish Onion finely chopped
- 15 Curry Leaves chopped
- 4 Green Chiles halved lengthwise
- 1/2 inch Ginger chopped
- 1 1/2 tsp Salt
- 1/2 tsp Ground Turmeric
- Vegetable Oil for deep frying
Coconut Chutney
- 1 cup Grated Coconut
- 1/2 inch Ginger chopped
- 2 Green Chiles
- 1/4 Spanish Onion chopped
- 10 Curry Leaves
- 1 tsp Kosher Salt
Instructions
- In a large bowl, combine the chana dal and 6 cups of water and soak for 2 hours.
- Drain well, then transfer lentils to a food processor and process into a course paste. Transfer paste to a clean bowl.
- Add onions, curry leaves, chiles, ginger, salt 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 parippu vada to a plate lined with paper towels. Repeat until all vadas have been made.
Coconut Chutney
- In a bowl, combine coconut, ginger, green chiles, onion, 5 curry leaves and salt. Transfer mixture to a food processor, add 1/2 cup warm water and process until smooth. Transfer to a small bowl and serve with hot Parippu Vada.
Nutrition
Calories: 63kcal | Carbohydrates: 11.5g | Protein: 4.3g | Fat: 1.3g | Saturated Fat: 1g | Sodium: 145mg | Potassium: 179mg | Fiber: 4.5g | Sugar: 2.1g | Calcium: 10mg | Iron: 1mg
