- Toor dal : 1 Cup
- Red chillies : 3 Nos
- Ginger : 1 inch piece
- Shallot : 12 Nos
- Curry leaves : 1 Sprig
- Salt : As needed
- Cooking oil : 1 cup for deep frying
Wash the dal thoroughly and soak it for 4-5 hours.
Drain the water completely from the dal with a colander. If any water is remaining the vada will break apart. You can use an absorbent paper for this.
In a mixer, grind the dal into a paste. Do not make it into a fine paste.
Chop and crush the Ginger, Red chillies, Shallots, salt and Curry leaves finely and add it to the mix.
Mix the mixture well.
Roll out small portions of the mixture into lime sized ball and flatten it between the palms to give it shape.
In a deep bottom frying pan pour the oil and heat it. Add the vadas to the oils when it become hot in medium flame. Deep fry the parippu vadas until they become golden brown.
Serve it hot with a cup of Sulaimani (Black tea).