One of my favorite snack with hot piping tea. The best parippu vada I have eaten are from the road side stalls that come to life after dusk. I would bribe friends to get some of the best tasting parotta mutta curry, parippu vada etc to gobble up. Getting the perfect reason to make them was easy this weekend - the winter snow storm in Chicago. Huddled indoor with nothing pressing to do except watch the snow wistfully, the parippu vada was the perfect foil.
This recipe is also my entry to te event "Sunday Snacks - Hot n Spicy" hosted by the lovely Pallavi of All Thingz Yummy.
Tuar Dal - 1 cup
Onion - 1/2 Chopped
Green Chili - 3 chopped
Dried Red Chili - 1
Ginger - 1" finely chopped
Curry Leaves - 5 to 6
Kayam / Asafoetida - pinch
Salt to taste
Oil for deep frying
Rinse and soak the tuar dal for at least 4 hours. Drain the water and leave it in a colander for 10 minutes until the water drains completely. Grind the Dal,1/2 of the chopped onions and ginger, Red chili, green chili and salt into a thick coarse paste with no additional water. Mix the rest of the onion, ginger, curry leaves, kayam.
Heat the oil. In the meantime take handful of the mixture and make it into patties with a dimple on the top onto a cling wrap. carefully transfer the patties into the hot oil. Flip after 5 minutes and cook for another 5 minutes. Cook until the vada is a dark golden brown. Don't make the vada too thick as it would take a longer time to cook.
Remove from the oil to a paper napkin. Serve with hot piping tea.
You can also add 1/2 cup of soaked channa dal or masoor dal to the mixture.