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1. Thuvara Parippu / Toor Dal /Split pigeon pea- 1 liter
2. Green chilly – 2o nos
3. Asafetida – ½ spoon
4. Curry leaves – 4 strips
5. Shallots-sliced- ¼ Kilo
6. Dry chillies – 20 nos
7. Oil – ½ Kilo
8. Salt- to taste

Method of preparation

Wash and soak split pigeon peas/thuvara parippu in water for some time. Drain out the water and then grind the pigeon peas to form a coarse paste. Cut the ginger, shallots and green chillies into very small pieces and add this to the peas paste along with the required salt and mix well. Make small balls from this and shape it into patties, gently flatten the edges. Heat oil in a pan and deep fry the patties in a medium heat until it turns golden brown. Parippu vada is ready to serve

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