Parippu Vada Fritters are a true delight. They are light, crispy but full of flavour from the chillies and curry leaves. Whilst they have warmth, they are not spicy and ideal for introducing children to the Indian cuisine. I serve these as an appetizer, starter and as a snack.
Parippu Vada Fritters
- In a large clean bowl, pour in the Channa Dal and Toor Daland cover with cold water. Allow to soak for 4 hours.
- Drain the water and rinse once more leaving the Channa and Dor in the colander until they have completely drained.
- Using a grinder, coarsely grind the dal in portions with the chilli and fennel seeds. It only takes a few pulses so wont take long.
- DONT PULSE IT INTO A PASTE as this will ruin the dish.
- Once completed, grind the shallots and ginger and place on a dish to one side.
- ~Using a clean mixing bowl, add the shallots, ginger, asafoetida, curry leaves and a pinch of salt with the ground Channa and Toor Dal and mix thoroughly.
- Place a deep pan over a medium high heat and add oil.
- Run cold tap water and moisten your hands.
- Take a spoonful of the mixture, rolling it around your hands to make a ball and the gently flatten it to make a patty.
- Carefully lower the patties into the hot oil and cook for about 5 minutes. Flip over the patties and cook until the patties are golden and crisp. Should be another few minutes.
- When golden brown, remove from the oil and drain on kitchen paper on a plate.
- Serve with a hot drink for a melt in your mouth experience.