Come rain or shine, this is one of the favourite snacks of the Malayali. A staple in most wayside shops, the reach of parippu vada to high end restaurants can be attributed entirely to its crunch and substance.
Ingredients
1 cup Bengal gram
2 dried red chillies
2 tbsp green chillies, chopped
1 tbsp cumin seeds
1 tbsp onion, finely chopped
4 tbsp coriander leaves, chopped
2 tbsp mint leaves, chopped
Salt, as required
Oil, to deep fry
Preparation
Wash Bengal gram thoroughly. Soak it in water for 12 hours
Drain water from Bengal gram and grind the ingredients listed under number 2 along with some water to make a fine paste
In a vessel, add chopped onions, coriander leaves, mint leaves, and salt. Mix it well
Mould this to make round vadas
Deep fry this in a pan until it turns golden brown in colour
Fry this in low flame so that all the sides get evenly cooked
Now, remove it from the pan and place it on a plate over kitchen napkin until the oil gets drained completely. You can serve these piping hot vadas with coconut chutney
