Parippu vada

Parippu vada is a typical item in local thattukadas in Kerala. These crispy lentil fritters that Mom made are one of my daughter's favorites and they were ideal for the heavy rains we had today.

 

 

The additives...

 

Bengal gram (split chickpeas) - 2 cups

Water - for soaking the bengal gram

Red chili - 2

Shallots - 3

Ginger - 1/2 inch

Curry leaf - a sprig

Salt - 1/4 tsp

Rice bran oil - for frying

The method...

 

 Soak the bengal gram in water for over an hour. Wash well and drain water. Grind coarsely.

Chop shallots, ginger and red chili into small pieces. Pick the curry leaves from the sprig. Merge the shallots, ginger, red chili, curry leaves and salt with the ground lentil. Shape this mixture into small discs.

Heat up a small deep-bottomed saucepan and add enough oil for frying. Drop the discs gently into the oil and fry them until they become golden orange in color. Place on thin tissues to smudge out any excess oil. And dive into the scrumptious snack! :-)

 

 

The stormy dark clouds overlooking our neighbourhood in the eve.