Skip to main content

Parippuvada/Deep Fried Lentils.


Parippuvada can be translated into.... deep fried lentils?? though it will be "parippuvada" for me.... till the end of the world. You know what is the best thing about travelling by train, its the sound of "parippuvada, vada, chai, pazhampori (banana fritters)". During my childhood when we used to travel by train to Kottayam from Trivandrum and back, as a child I used to relish these snacks.


Parippuvada needs no introduction to Malayalees as it is almost a staple fried snack; every tea shop from the "pettikada" to the 5 star hotel now has this humble deep fried snack. Amma used to make this as an after school snack during my school days and I am just continuing the tradition for my kids. BTW have you tried parippuvada with ripe plantians or pazham, if you haven't you should try that combination.....

Parippuvada is nothing but soaked lentils, coarsely crushed, spiced, and deep fried.

Author: Nisa Homey.
Ingredients:
Vadaparippu/Peas parippu/Split yellow lentil: 1 cup.
Shallots: 3 to 4, chopped finely.
Redchilly powder: 1/2 tsp.
Turmeric powder: A fat pinch.
Green chilly: 1, chopped finely (you can decrease it to half if it is too hot for you).
Curry leaves: 1 sprig.
Asafoeitida/Hing: 1/4 tsp.
Salt to taste.
Oil for frying.

Note: I add the shallots, curry leaves, and green chilly while I am grinding the lentil so that it will incorporate into it; you can also chop them finely and mix into the grinded lentil.

Method:
Wash thoroughly the lentil and soak the Parippu/Lentil for at least one hour. Keep a handful aside.

Put the rest of the lentil in a grinder and give it a pulse or two. Add the shallots, curry leaves, green chilly, turmeric, red chilly, asafoetida, and salt; give it another pulse. The lentil should not be made into a paste, but grinded coarsely with just the minimum water needed.


Add the kept aside lentil into this and mix well, do check salt, if needed add more.


Meanwhile heat some oil in a kadai. Make a lemon sized ball from the crushed lentil.


Lightly wet your fingers and flatten them into small patties.


Gently slide it into the hot oil, make 7 more patties and deep fry in hot oil (if you are using a big kadai you can make this in two batches, since my kadai is small, it took about 4 batches for me). Let the vadas turn golden colour, gently flip to the other side and deep fry till golden. Drain onto a paper napkin.


Serve hot with chai or coffee......kids are going to hug you tighter....so brace yourself. :)

Comments

  1. Delicious! I want a few for the lunch.

    ReplyDelete
  2. this is an evergreen snack... i can have it in any number with tea... u've a lovely space... happy to follow u!
    http://sweettoothraf.blogspot.com

    ReplyDelete
  3. Delicious and crispy deep fried lentils. Wonderfully prepared.
    Deepa

    ReplyDelete
  4. perfectly made vadas :) very inviting Nisa

    ReplyDelete
  5. OMG your pics are great and the recipe is so good

    ReplyDelete
  6. After seeing your pics, I got so greedy. I immediately went to my store room and got parippu soaking. will make them in an hour. yummy!!!

    ReplyDelete
  7. Nisa, these Dal Vada look so good. I have not made them for long time...I am tempted to make. Loved that thick iron kadhai that you used to deep fry Vadas.

    ReplyDelete
  8. Dal vada looks delicious and tempting.

    ReplyDelete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Puff Pastry Recipe - Homemade Puff Pastry

Puff pastry recipe: Homemade puff pastry in 15 minutes, can you believe that??  Bakery style Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. The best thing about this puff pastry recipe is that; it does not need any refrigeration (chilling the dough) or any other so called difficult method, you may see when you google for "puff pastry"

Easy puff pastry can be made with the most basic ingredients and in under 15 minutes.

Back in the 80's amma started making puffs at home; which my two brothers and myself used to enjoy a lot. She mostly used to make this for special occasions; like when a friend dropped in or when we long for something bakery style.

Fast-forward to 2014; my daughter, Nidhi loves puffs and I have been asking amma to teach me how to make and somehow things did not work out when I last visited her. Right now she is visiting us here in Calicut and I coaxed and buttered her to show me how to make puffs.

The first time she tau…

Vattayappam / Steamed Rice Cake / Kerala Style

Vattayappam is Kerala's own fermented SteamedRice Cake. One of the healthiest traditional tea time snack with almost no oil. It is popular in the Christian communities of Kerala, though not much popular in North Kerala/ Malabar.

 "Vatta" means "round" ......vattayappam is basically rice and coconut grinded together and fermented with yeast....it is very soft and pillowy.....a slightly sweet snack......these days, it has found its place in bakeries especially in Kochi and Kottayam...and when I got a request from an anonymous reader asking for vattayappam recipe...I thought of sharing the recipe...as it is very easy to make...and does not take much time to make. I usually make it as an after school snack as it is very healthy and filling for kids.

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe; a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding.

All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard.



Okay lets talk about this pudding!!  I used 4 eggs because amma said so eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!!



I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is important that once steam comes, …