Parippu means chanadal. When you make parippu vada you must add some udad dal too, it is because both dals get combined well. When you use only CHANADAL, it won't stick together so adding some maida will be a great help. Today I made Vada only with chanadal, here every one liked it., especially my husband praised high.
PARIPPU VADA
WHAT YOU NEED:
CHANA DAL - 1 CUP
MAIDA - 1-2 TBSP
DRIED RED CHILLI - 4, MADE INTO BITS
ASAFOETIDA - CHANA SIZE, DILUTED IN LITTLE WATER
ONION - 1, SMALL, CHOPPED
GINGER - 1/2 INCH, CHOPPED
DRY COCONUT/ COPRA - 1 TBSP, PIECES
SALT - 1 TSP OR TO TASTE
CURRY LEAVES - 1 SPRIG, CHOPPRD
CORIANDER LEAVES - 2 TSP, CHOPPED
PARIPPU VADA
HOW TO MAKE:
WASH DAL AND SOAK IN ENOUGH WATER FOR 2 HOURS. DRAIN.
GRIND COARSELY IN MIXER WITHOUT ANY WATER. IF THERE IS WHOLE CHANADAL, DON'T WORRY. REMOVE IT IN A MIXING BOWL.
MIX IN DRIED RED CHILLI PIECES, SALT, ASAFOETIDA, GINGER, ONION, COPRA, CURRY LEAVES AND CORIANDER LEAVES. MIX WELL.
ADD LITTLE WATER AND MIX AGAIN. TRY TO MAKE BALLS, IF YOU CAN'T MAKE THE BALLS THEN ADD MAIDA. MIX AGAIN.
NOW MAKE A SMALL BALL, FLATTEN WELL AND DEEP FRY IN KADAHI, OVER A MEDIUM HEAT TILL BROWN AND CRISP. FRY IN BATCHES.
SERVE PARIPPU VADA AS SNACK ALONG WITH TEA /COFFEE.
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