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.
Kerala Parippu Vada
Ingredients
Instructions
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First of all soak dal for at least 2 hours
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Now we have to grid dal. Before , keep 2-3 teaspoon dal separate ( we will add it later)
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Now grind the dal into coarse paste. Don't add water
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Now heat oil
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Lets mix all ingredients to the paste include the dal we kept aside
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Make a lemon sized ball and press both end to create a disk
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Now deep fry them to golden colour
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Enjoy with Hot tea or coffee