Kerala Nadan Parippu Vada is made of lentils and is had as an evening snack with tea.
- 3/4 cup Chana dal
- 1/2 cup Toor dal
- 10–12 Shallots
- 2–3 Green chilies
- 3–4 Dry Red chilies
- 1 tbsp Ginger
- 1/2 tsp Kashmiri Red chili powder (optional)
- 2–3 sprigs of Curry Leaves
- Coconut oil, to fry
- Salt, to taste
- Soak the lentils for a couple of hours.
- Wash and strain and keep aside for another 30 minutes.
- Finely chop and combine shallots, green chilies, dry red chilies, ginger, and curry leaves.
- Coarsely grind the dal and mix it with the shallot mixture.
- Heat oil for frying.
- Add salt (and Kashmiri Chili powder) to the dal mixture and combine again.
- Take a lemon-sized portion of it and flatten between your palms. Press the sides with your fingers to get the desired shape of Parippu Vada which is slightly bulgy at the center.
- Fry in hot oil until golden brown
- Remove and serve warm with evening tea.
Season only just before frying. Else the dal mixture will become soggy.
- Category: Snack/Appetizer
- Cuisine: Kerala