Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Parippu Vada with Coconut Chutney

Traditional 67. Parippu Vada with Coconut Chutney recipe

🧺 Ingredients

• 200g chana dal (split Bengal gram), soaked 2 hours
• 50g toor dal (split pigeon peas), soaked 2 hours
• 2 medium shallots, finely chopped
• 2 green chillies, finely chopped
• 1.5 tbsp fresh ginger, finely chopped
• 10 fresh curry leaves, torn
• 1/4 tsp fennel seeds
• 1/2 tsp salt
• Coconut oil for deep frying (about 400ml)
• 100g fresh grated coconut
• 2 green chillies
• 1 small piece ginger (1cm)
• 1 tbsp roasted chana dal
• 1/4 tsp salt
• Water as needed (to grind)
• For tempering: 1 tsp coconut oil, 1/2 tsp mustard seeds, 1 sprig curry leaves

👩‍🍳 How to make Parippu Vada with Coconut Chutney

1. Grind dal (5 mins): Drain soaked dals completely. Spread on a cloth and pat dry — removing moisture is key for crispy vada. Pulse in a mixer/blender without adding any water. Grind coarsely — the mixture should look like very coarse wet sand with some whole grains visible; it must not be a smooth paste or the vada will be dense.
2. Mix vada batter (3 mins): Transfer ground dal to a bowl. Add shallots, green chillies, ginger, curry leaves, fennel seeds, and salt. Mix well with hands. The mixture should hold shape when squeezed but not be too wet. If it feels wet, add 1 tbsp rice flour.
3. Shape vadas (5 mins): Wet palms with water. Take a small portion (golf-ball size, about 40g) and press flat between palms into a disc about 1.5cm thick and 6cm across. Make a small indent in the centre — this helps even frying.
4. Deep fry (12 mins, medium heat): Heat coconut oil in a kadai to 170°C (a small piece of dal should sizzle and rise slowly). Slide in 4-5 vadas at a time — do not crowd. Fry on medium heat for 4-5 mins until golden brown, flipping once midway. Drain on paper towels. The inside should be cooked through and the outside deep golden and crispy.
5. Make chutney: Grind coconut, green chillies, ginger, roasted chana dal, and salt with just enough water to a coarse chutney. Temper with mustard seeds and curry leaves fried in hot coconut oil.
6. Serve: Arrange hot vadas on a banana leaf or plate with coconut chutney alongside.

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