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CHANA DAL VADA or PARIPUVADA
CHANA DAL VADA or PARIPUVADA

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We hope you got insight from reading it, now let’s go back to chana dal vada or paripuvada recipe. You can have chana dal vada or paripuvada using 10 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook CHANA DAL VADA or PARIPUVADA:
  1. Provide 2 cups Chana dal (split bengal gram/kadala parippu)
  2. You need 8-10 Shallots finely chopped
  3. Use 2-3 Green chilli finely chopped
  4. Provide 2 tsp Ginger finely chopped
  5. Prepare 1/4 tsp Fennel seeds (optional, refer notes)
  6. Take 3-4 Curry leaves finely chopped
  7. Provide 1/8 tsp Asafetida
  8. You need To taste Salt
  9. You need Pinch turmeric powder
  10. Get as needed Oil
Steps to make CHANA DAL VADA or PARIPUVADA:
  1. Soak Chana Dal / in water for 2 hours. Drain the water completely.
  2. Crush the soaked and drained dal, along with all other ingredients, just run it in grinder for a few seconds. Make sure you don’t grind it to a smooth paste. Make small balls with the dal mix (gooseberry size) and then slightly flatten it.
  3. Heat oil for deep frying pan on high flame. When oil is really hot, reduce the flame to low-medium and add the vada. Before adding to the oil, just flatten each ball in your palm. Wet your hands before flattening the dough. It is better to flatten the dough just before adding to the oil, otherwise it may break.
  4. Fry till the vadas (fritters) become golden brown or if you like it extra crispy, fry till you get a darker shade of brown. Drain excess oil on a tissue paper. Serve hot with chutney and a glass of black tea.

Similarly, fry all the parippu vada from the remaining mixture. Serve the dal vada immediately with green chutney. Our has many more authentic South-Indian vada recipe which can be enjoyed as evening snacks or. Process for making chana dal vada is very simple and takes very less time except for the time required for soaking the chana dal. If you are craving for something crispy and crunchy, then make this vadai and your taste buds will not stop thanking us.

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