Recipe: Paripu Vada (Spicy Lentil Fritters)
Finally with November coming to an end, the much awaited winter seems to have finally settled in :)
With the last couple of days being slightly cloudy and cool my anticipations has soared and finally yesterday morning it rained.... And man what a rain, actually not just rain, there was even a short shower of hailstones. My very first experience with hail !!
I couldn't help jumping around like a kid at 4 in the morning ...... And it continued raining all through the morning too, yippe yippe!!
By afternoon, all I could think about were some sizzling hot snack to go along with my evening tea, you see, by 2pm it was already looking like 5 pm and for me evening means tea break :). Mentally flipping through my list of favourite snacks, my mind kind of got stuck on these paripu Vadas.
The next thing you know, I was soaking up some chana dal for the purpose.
Well, it looked as if it was going to rain in the evening too , so by 4.30 pm , I was scooping out piping hot paripu vadas from the sizzling oil and had some tea boiling up on another hob. I had called my hubby and informed him of my tea plans and he agreed to join Immediately as he too enjoys sipping on some tea while it rains. Ohhhh, what planning ;)
So then, all was set, and we were at the tea table, windows open, all ready to enjoy our tea and the anticipated rain...... And ......waiting....waiting..... Tea over.....waiting.....paripu vada over....waiting......and yet no rain, alas, what an anticlimax!!!!
It never rained again yesterday and even today :( but the temperatures have dropped and weather is quite enjoyable now..... At least that's something to be happy about.
And yes, about the paripu vada, rain or no rain, these snacks are always something to look forward to and we did enjoy a lovely tea together :)
Chana dal - 1 cup, washed and soaked for 2-3 hrs or overnight
Onion - 1 medium chopped
Green chilly - 1 or 2 as per spice needs, chopped
Ginger - 1/2 tsp chopped (optional)
Chilly powder - 1/2 tsp
Curry leaves - 3-4 chopped
Asafoetida - a pinch
Salt - as per need
Oil for deep frying
Grind the soaked dal coarsely in a mixer, without water. Do not make a paste of it.
Add all the remaining ingredients and mix well
Make lemon sized balls of the mixture and flatten it out to form discs of approx an inch thickness.
Meanwhile heat oil in a wok and drop in the lentil discs. Fry till golden brown on either sides and remove from oil using slotted spoon.
Drain on kitchen tissue paper.
Serve piping hot or warm.