Parippu Vada with Kattan Chaya

Instructions

1. 1

   Soak and Prepare the Lentils

   • Rinse the chana dal and toor dal together under cool running water until the water runs clear.
   • Place the rinsed dals in a bowl and cover with ample water. Let them soak for 2 to 3 hours. Do not over-soak.
   • After soaking, drain the dals completely in a colander. Let them sit for 10-15 minutes to ensure all excess water has dripped away. This step is crucial for crispy vadas.
   • Take 2 tablespoons of the soaked whole lentils and set them aside.
2. 2

   Grind the Lentil Mixture

   • Transfer the remaining drained lentils to a grinder or food processor.
   • Without adding any water, pulse the grinder in short bursts to create a thick, coarse paste. The texture should be gritty, not smooth.
3. 3

   Combine the Vada Mixture

   • Scrape the ground lentil paste into a large mixing bowl.
   • Add the reserved 2 tablespoons of whole soaked lentils, finely chopped onion, green chilies, ginger, curry leaves, asafoetida, and salt.
   • Mix everything thoroughly with your hands until just combined. Do not knead or overmix the batter.
4. 4

   Shape the Vadas

   • Lightly grease your palms with a bit of oil or water.
   • Take a lemon-sized portion of the mixture and roll it into a ball.
   • Gently flatten the ball between your palms to form a disc about 2.5 inches in diameter and just under 1/2 inch thick. Ensure the edges are slightly uneven for a classic look and crispy texture.
5. 5

   Deep Fry the Vadas

   • Heat the oil in a kadai or deep pan over medium heat to about 350°F (175°C). To test, drop a tiny bit of the mixture into the oil; it should sizzle and rise to the surface steadily.
   • Carefully slide 3-4 shaped vadas into the hot oil, one by one. Do not overcrowd the pan.
   • Fry for about 3-4 minutes, until the bottom side is golden brown and crisp. Flip carefully and fry the other side for another 3-4 minutes.
   • Once both sides are a deep golden brown and the vada is cooked through, remove it with a slotted spoon.
   • Place the fried vadas on a wire rack or a plate lined with paper towels to drain excess oil.
6. 6

   Serve

   • Serve the Parippu Vada immediately while they are hot and crispy.
   • They pair perfectly with coconut chutney, tomato ketchup, or a hot cup of chai (tea).