Kerala Parippu Vada

There are few things that match the joy of biting into a hot, crisp Parippu Vada on a rainy evening in Kerala. The kind where the crust shatters with a crackle, and inside, the spiced lentil mix is still warm, coarse, and full of flavor. It’s one of those snacks that feels right in every setting – roadside chai shops, long train journeys, or just lazy evenings at home with a cup of tea.

Made with soaked and coarsely ground chana dal, Parippu Vada carries a texture unlike any other vada. You can feel the dal with every bite – not mashed smooth, but lightly crushed, held together with chopped onions, green chilies, ginger, curry leaves, and just enough spice to keep it interesting without overpowering the natural nuttiness of the lentils. There’s no fluffiness here – Parippu Vada is hearty, rugged, and unapologetically crunchy.

For many of us, it’s tied to memory. Stepping into a small tea shop, the glass shelf filled with golden stacks of vadas, still warm from the oil. Or that familiar paper parcel from the bakery, holding two Parippu Vadas and a folded piece of newspaper to soak up the extra oil. No fuss, no garnish – just pure, fried comfort.

It’s a snack that crosses every boundary – made in homes, temples, street corners, hostels, and highway hotels. It shows up during festivals, at office canteens, or as a thoughtful evening treat when guests arrive unannounced. And somehow, it always tastes best when shared – over gossip, silence, or rain.

While Parippu Vada is usually enjoyed on its own, many love dipping it in coconut chutney or pairing it with pazham (ripe banana) for that sweet-salty combo Kerala does so well. It also sits beautifully next to a glass of steaming hot kaapi or strong black tea – the kind you sip slowly as the vada disappears, crumb by crumb.

Parippu Vada isn’t flashy. It’s never the centerpiece of a meal. But ask anyone from Kerala, and they’ll tell you: it’s one of the first things they crave when they think of home.

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Crispy

Kerala Parippu Vada

Author: Ushadevi Cooking Method: Frying Cuisine: Kerala Courses: Snacks, Starters, Vegetarian

Difficulty: Beginner Prep Time 2 hrs Cook Time 20 mins Total Time 2 hrs 20 mins

Cooking Temp: 180  C

Best Season: Suitable throughout the year, Rain

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cup Vada Parippu (Peas Dal)
• 2 Onion (chopped)
• 4 Green Chillies (chopped)
• 1 piece Ginger (chopped)
• 1 pinch Asafoetida/hing
• 2 Dry Red Chillies
• Salt and Oil as required

Instructions

1. Soak dal for at least 2 hours.
2. Before grinding, keep 2–3 teaspoons of soaked dal aside to add later.
3. Grind the remaining dal into a coarse paste without adding water.
4. Heat oil for deep frying.
5. Add all ingredients to the dal paste, including the dal you kept aside.
6. Take a small portion of the mixture, shape it into a lemon-sized ball, and flatten both ends to form a disk.
7. Deep fry the disks in hot oil until they turn golden brown.
8. Serve hot with tea or coffee.