A sure-shot parippuvada recipe to make your evenings complete

For a Malayali, nothing triggers nostalgia better than snacking on a 'parippuvada' alongside sipping a glass of tea or black coffee in the evening.

These crunchy dal fritters have been around for ages in the State but a whiff of their aroma is enough to refresh their evergreen charm. A 'chayakkada' (tea stall) in Kerala is not complete without this humble snack and people who sit around relishing them, while discussing world news.

Those who love the 'chaaya-parippuvada' combo say that a sip of hot tea as you bite into a green chilli in the vada gives you an 'otherworldly' feeling. Despite its legendary status, the snack is an easy-to-make simple sensation. Here's the recipe:

Ingredients
250 gms yellow split dal
4 dried chilies
4 green chilies
1 big piece of ginger
2 big onions
2 sprigs curry leaves
Salt as required
½ tsp asafoetida powder
2 tbsp fennel seeds
Coconut oil to fry

Preparation
Wash the dal and soak for at least 2 – 3 hours
Strain after 3 hours
Keep aside 2 – 3 tablespoons of soaked dal to be used later
Blend the rest of dal in a mixer without adding any water
However, make sure not to grind them into smooth paste
Add crushed ginger and dried chilies in the dal mix
Now add chopped onions, green chilies, curry leaves, cumin seeds, salt and asafoetida powder
Mix well
Scoop a lemon sized ball from the dal mix
Press it gently between your palms
Fry in hot coconut oil until both sides are crunchy
Enjoy the tasty dal fritters with hot black tea.