Thursday, January 23, 2014

PARIPPU VADA: GUEST POST BY SOBHA P. SHENOI

PARIPPU VADA: GUEST POST BY SOBHA P. SHENOI

Today's guest post is from my friend, Sobha P. Shenoi who shares her recipe for these crisp and crunchy Parippu Vadas.The main ingredient is fried gram called Hoorigadle in Kannada, Vodchikaddle in Tamil and Bhuna Chana in Hindi.




Ingredients:
  • Fried Gram (pattani parippu), 2 cups,
  • Onion, medium-sized, 1
  • Green Chillies, 2
  • Black Pepper, crushed, 1 tsp
  • Coriander seeds, crushed, 1 tsp
  • Curry leaves, a few
  • Salt, to taste
 Method:
Soak the fried gram for 2 hours then grind it coarsely together with coriander seeds, black pepper, adding very little water. The ground paste should be dry.
Add curry leaves, chopped onion, green chillies and salt to taste
Heat oil in pan and make the vadas using this mixture
Deep fry in oil till the vadas become crisp and golden in colour
In making these delicious vadas, Sobha adds a tip: They should not be fried in very high flame as then the inner portions will not get cooked.