Paruppu Vada

Method

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   About Paruppu Vada: Paruppu Vada (also called Masala Vada or Chana Dal Vada) are crispy lentil fritters made from coarsely ground chana dal. They are common at Tamil Nadu tea stalls and are the classic accompaniment to filter coffee. Unlike Medu Vada they are not ring-shaped but flat and round.

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   Soak the chana dal: Take 1.5 cups chana dal (split yellow chickpeas). Wash thoroughly and soak in water for 2-3 hours. Drain completely — the dal should not have any excess water.

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   Grind coarsely: This is the key difference from Medu Vada. Put 3/4 of the soaked dal in a blender. Add 4-5 dried red chillies and grind coarsely — you want a rough paste with many dal pieces still visible. Do not grind smooth. Mix with the remaining whole soaked dal kernels. This mixture of ground and whole dal gives the vada its characteristic crunchy texture.

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   Add aromatics: To the coarse dal mixture add 1 large onion very finely chopped, 2 green chillies finely chopped, 1 inch ginger finely grated, 1 sprig curry leaves finely chopped, 2 tbsp fresh coriander finely chopped, half tsp fennel seeds and salt to taste. Mix well.

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   Check consistency: The mixture should be firm enough to hold its shape when shaped into a patty. If too wet add a small amount of rice flour. Do not add water.

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   Shape the vada: Wet your hands. Take a portion of the mixture about the size of a golf ball. Pat it into a flat round disc about 1.5cm thick and 6cm wide. Make the edges slightly thicker than the centre.

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   Heat oil: Heat oil for deep frying on medium-high heat. Test with a tiny piece — it should rise steadily and sizzle.

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   Fry the vada: Carefully slide 4-5 shaped vada into the hot oil. Fry on medium heat for 3-4 minutes until the bottom is deep golden brown. Flip and fry the other side for another 3 minutes. Fry until deep golden all over — pale vada will be soft not crispy.

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   Drain: Remove with a slotted spoon and drain on paper towels.

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    Serve: Paruppu Vada must be eaten hot and fresh while crispy. Serve with coconut chutney and sambar for dipping. They are also excellent with a cup of strong South Indian filter coffee.