Parippu (Dal) Vada

`My mom makes the bestest parippu vadas ' . I remember telling this to a lot of my friends..They were so popular, that I remember her making them in huge tins to take to club functions and such. And if there were parties at home, this was an item everyone would ask for.

These vadas have a starring role in many of my sweet memories..my mom's dad used to love these too..whenever we landed in his part of the world. which was often, he would buy us hot, paper-wrapped vadas from a shop in the junction. Of course, at home there was Mattemma always ready to make us her own lip-smacking tasty vadas too!!!

My dad's dad was more inclined towards payasams and fruits and anything sweet, but parippu vada was his favourite too...there it was mainly made during the Vaavu celebrations..

One of my most favourite memory is of me, my brother and my cousins cursing the rain
which prevented us from going out to play, and suddenly ,........the lovely sounds of the vadas being dunked into hot oil , and the most beautiful aromas of frying vadas and coffee waft to our nostrils...a few minutes later, there was only the sound of the heavy rain on the roof and all of us with contended smiles on our faces...

So any time it rains, I have this yen to have a parippu vada with coffee and if I do manage it, I always think that I have that same old silly grin on my face...)

Thur dal/ split chana dal - 2 cups (soaked for 4 hours)
Onion - 1/2 of a big one (cut for mincing/ or cut finely)
green chillies - 2
Curry leaves - of 1 stalk
Ginger - 1/2 inch
Chilly powder - 1 tsp
Salt to taste
Asafoetida powder - 2 pinches


wash and drain the soaked chana dal. In the dry grinder, put the onion, green chillies, curry leaves and ginger and mince them..dont let then grind too fine into a paste. If satisfied, take it out and put in a bowl for mixing. Now add the dal about halfway in the jar , then mince again. Dont use the speed switch, use the pulsing switch so they are just coarsely ground.. some of the dal can be grond fine, some coarse and some can be left whole. That way, the consistency of the vadas will be perfect. Alternately, you can use a mincer to push through the dal and the others and that will make great vada mix too.

Add the salt, chilli powder and asafoetida..mix well so that everything is evenly mixed. Heat enough oil in a wok and bring it to boil. Take lemon sized balls of the vada mixture, smooth well and then flatten between your palms . Ease slowly into the hot oil..make sure there is no water on your hands or the hot oil will splatter.

When one side starts to go golden brown, turn the vadas to fry the other side.
Enjoy with piping hot coffee ...