- 2 cups thuvar dal or yellow split peas
- 3 or 4 hot green chilies, finely chopped (less for milder taste)
- Salt to taste
- 1/2 onion thinly chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon chopped fresh cilantro leaves
- A few sprigs of curry leaves
- 6 cups vegetable, canola or corn oil for deep-frying
Soak thuvar dal in water for 3 to 4 hours and then drain in a colander
Take thesoaked thuvar dal and grind coarsely. Since the dal absorbs water during soaking, there is no need to add extra water when processing.The ground mixture should be very thick so that it can be shaped into small discs.
Remove from the processor, sprinkle chopped green chilies, onion, grated ginger, cilantro leaves and curry leaves and mix well.
Heat the oil in a heavy bottomed pan or wok to 350° F.
When the oil is hot, wet the palms of your hand and shape about two tablespoons of the dal mixture into a 1 1/2 to 2 inch round disc. Slide the vada gently into the hot oil. Repeat with the remaining mix. Fry vadas for approximately 10 minutes in low flame till they turn golden brown and crisp.
Remove from the oil and drain.
Serve hot with tea.
Parippu vada tastes great by itself or it may be served with coconut chutney and / or sambar