Recipe from: Sheba Promod
Parippu vada is essentially a savoury snack that many Keralans enjoy along with their piping hot, afternoon chai. These lentil fritters are crunchy, mildly spicy and somewhat meaty in their texture. (So much so that a close friend of mine who has a dislike for lentils devoured a plateful before realising they were not made from chicken)
For me, vada has childhood memories of travelling by train between Trivandrum and Cochin as we shared out our holiday time between both sets of grandparents. At many points during the journey, chai wallahs and one-man food vendors would parade down the aisle bearing hot sweet tea and snacks, and without fail, Parippu Vada was always available.
In some homes, vada is eaten with a coconut and chilli chutney but growing up, my mum always served them with a spicy tomato sauce. My dad on the other hand eats them alongside a ripe banana (a bite of one and then the other!) which is also common in Kerala. If you enjoy the contrast of sweet and spicy flavours then this is a combination to try.
1 cup channa dal (soaked for at least 4 hours)
2 green chillies, finely chopped
3 shallots finely chopped
1 ½ tsp. minced ginger
½ tsp. asafoetida
1 tsp. salt
10-12 curry leaves, roughly chopped.
Oil for deep frying
Using a food processor, grind the soaked and drained dal until it resembles a coarse crumb like texture (NOT a paste). In a large bowl, add all the ingredients including the ground dal and combine. Leave this aside for 15-20 mins (this allows the moisture from the onions, ginger and dal to blend, making it easier to form the vada patties)
To make the vadas, make a ball (slightly smaller than a golf ball) from the mixture and then flatten using the palms of your hand. Heat the oil in a deep pan; it is crucial that the oil is hot enough- the vadas should sizzle as soon as they are dropped in the pan and should take around 2-3 minutes to turn golden brown. I suggest you test one first to ensure the correct temperature of the oil and to be able to check that they are cooked all the way through. Fry in batches of 3-4 (but this will also depend on the size of your pan)
Serve immediately with a chilli sauce or coconut chutney (or banana!)
Recipe from www.absoluteindiancookeryclasses.com
The Absolute Indian is a Hertfordshire based cookery school that enables you to learn how to cook authentic Indian dishes without the use of pre-prepared sauces. Classes take place in small groups, allowing everyone to receive just the right amount of attention. Some classes have specific a South Indian to reflect Sheba Promod’s heritage. Our online Spice Boutique provides a range of authentic spices, cooking ingredients and kitchenalia that may be found in an Indian kitchen. In addition, there are a range of gifts and hampers, the perfect gift for foodies!
Find them on Facebook: www.facebook.com/AbsoluteIndian
Or Twitter: http://twitter.com/AIcookeryclass
Other Recipes by Sheba Promod, Absolute Indian Cookery
Articles by Sheba Promod, Absolute Indian Cookery
Feast through India Supperclub -Saturday 2nd June 2012
A celebration of home style cooking from both Northern and Southern states of India made with a great deal of passion and pride! You will dine around one table where you will be accompanied by other food loving guests for an evening of feasting, laughter (hopefully!) and new friends! There is a minimum donation of £35 and the venue is in a private residence in St. Albans, Hertfordshire (address and details to be revealed to closer to the SC date)
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