INGREDIENTS
Parippu Vada
Servings - 2 - 3
INGREDIENTS
Split bengal gram - 180 grams
Split pigeon peas - 70 grams
Water - 500 milliliters
Dry red chilli - 1
Fennel seeds - 1 teaspoon
Cumin - 1 teaspoon
Water - 2 tablespoons
Onions - 100 grams
Green chilli- 1 teaspoon
Ginger - 1 tablespoon
Curry leaves - 1 teaspoon
Coriander - 2 teaspoons
Salt - 1 teaspoon
Asafoetida - 1/4 teaspoon
Oil - for frying
PREPARATION
1. In a mixing bowl, add 180 grams split bengal gram, 70 grams split pigeon peas and 500 milliliters water.
2. Soak for 2 - 3 Hours.
3. In a another mixing bowl, add soaked dal, 1 dry red chilli, 1 teaspoon fennel seeds, 1 teaspoon cumin, 2 tablespoon water and transfer this into a blender and blend it into a paste.
4. Now, in a blended paste, add 100 grams onions, 1 teaspoon green chilli, 1 tablespoon ginger, 1 teaspoon curry leaves, 2 tablespoons coriander, 1/4 teaspoon asafoetida and mix it well to combine.
5. Then, Take some mixture in your hand and gently press to flatten.
6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper.
8. Serve with ketchup.