Nov 6, 2013

Parippuvada (Lentil Patties)

Parippuvada is very traditional snack in Kerala (in fact you cannot get more traditional). It's an inevitable item on the menu of any local tea stall or canteen in Kerala. I doubt if it ever made it to the Taj's :-).

It's crispy and delicious. The recipe that I am sharing is my wife's recipe. She makes these deliciously and surprises me when I get back from office (although the vada is super delicious, it’s probably the “surprise” part makes me happier… he... he...)

Try it out... njoi...

Spice Level - Mild
Makes - 20 Pieces


1. Lentil/Chana dal (split bengal gram/kadala parippu) – 2 cups
2. Onion – 1 (Big, finely chopped)
3. Green Chillies – 2-3 (Finely chopped)
4. Ginger – 1-2 Tsp. (Finely chopped)
5. Fennel Seeds – ¼ Tsp. 
6. Curry Leaves – 8 (Finely chopped)
7. Kayam (Asafoetida) – ⅛ Tsp.
8. Salt - to taste
9. Veg. Oil - to fry 


1. Soak dal for about 2 hours or until its soft. Make sure not to over soak so that it becomes crumbly. Drain dal and pat dry using a paper towel.
2. Lightly crush the dal for a few seconds in a blender. Again do not over-grind into a paste. We need atleast half of the dal whole (not crushed).
3. Into a mixing bowl add the crushed dal, chopped onion, green chilles, ginger, fennel seeds, curry leaves, asafetida along with salt. Mix well for a couple of minutes.
4. Heat the oil in a deep frying pan (or kadai) on high flame until the oil is hot. Reduce the flame to medium.
5. Make circular patties of about 2 inch diameter; make small balls of lime size and flatten the ball in your palm.Tip: Slightly wet your palm so that mix doesn't stick to your palm.
6. Deep fry the vadas/patties over medium flame until evenly cooked and golden brown.
7. Remove the vada off the oil using a slotted spoon and place it on a paper towel to remove excess oil. Serve warm with hot tea.

1 comment :

  1. i love parippuvadas... please pass on some... haven't had it since long... :)