Aug 30, 2014

Recipe | Three Lentil Fritters or Parippu Vadai

Parippu Vadai or lentil fritter is a perfect tea-time snack and a popular street food In South India. These deep fried crispy delicacies is quite versatile and can be easily adapted to suit the taste buds of any family.
At home my MIL makes a variety of these Vadai and each version outshines the earlier one.
This recipe uses three different lentils.

(makes 10-12 fritters)
  • 1 cup Bengal gram
  • 1/2 cup Pigeon pea
  • 1/2 cup Black gram
  • 4 green chilies
  • 10-12 curry leaves
  • 2 tbsp. chopped coriander leaves
  • 1” ginger
  • 1 tsp. salt
  • 1/2 tsp asafoetida powder
  • Oil for deep frying

Method; Wash and soak all Bengal gram (channa daal), Pigeon peas (tuvar daal), Black gram (urad daal) in water for 4-5 hours.
Drain the water and add the lentils in a grinder with salt, green chillies, ginger with very little water and grind into a thick batter.
Add roughly chopped curry leaves, coriander leaves, asafoetida powder (hing) and mix well.
Heat oil in a flat pan and wet your hands with water or grease it with oil.
Take a small portion of batter in your hand and shape it into a ball, flatten it slightly and deep fry till it is golden and crisp.
Serve these delicious snack with green chutney or tomato sauce.

  1. Add chopped onion to the batter before frying to get another scrumptious version of the se lentil fritters.
  2. Adjust salt and chilly according to your taste. Add dry chilly powder if you like spicy fritters.

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