PARIPPU VADA / SPLIT PIGEON PEA CROQUETTES...it's time to snack!

Back while I was working, every evening we would have some snack sponsored by someone in our office. I used to wait for that time of the day because it always used to be something hot like a Pazhampori/ Ethakkappam/Banana Fritters,Potato Bondas or Parippu Vadas. Babu Chetan was the one who brought us these snacks and Shyja Chechy would bring in the tea. Ah! Those were the days! :-)

A few days ago, I was thinking about those tiny parippu vadas I used to have at work. Babu Chetan bought it from a tea stall which is very popular for their parippu vadas. They were really small but very crisp and tasty. There's a widespread talk among people that parippu vada is shaped in armpits! I am sure people were kidding when they told me that but while I was shaping the vadas today, I was smiling over that. Whatever! I shaped them in my palm and made sure they don't look alike as I wanted them to look rustic !

PARIPPU VADA
My own recipe

Ingredients:
2 c Toor dal, washed and soaked for 2 hours
4 green chilies, chopped fine
5-6 pearl onions/shallots, chopped fine
1 sprig of curry leaves, torn up
Salt to taste
Oil for deep frying

Method: Drain the dal completely.Keep aside 1/2 cup of the soaked dal and grind the remaining soaked dal to a coarse paste without adding any water.Add the remaining ingredients and form small patties. Deep fry in hot oil.

It was crisp on the outside and soft inside, a perfect accompaniment for your chai! If you'd like, have a baby banana too, along with these...that's the way a lot of people prefer to eat.

DAHI VADA

The first time I ever had a bite of this must have been when I was 6 or 7 years old. It was from our neighbour's house, a neighbour whose face I don't even remember of. Not that I have a bad memory , it's just because I never went to their house again nor saw them elsewhere.They moved from the neighbourhood very soon.

But, I remember that cold Vada dish very well :-) I loved it. I know Amma adores it as it is one thing she always ordered whenever we went outside Kerala. Oh well, the Dahi Vada's that we have had in Kerala always turned out to be a very 'sour' experience.

It looks and maybe sounds complicated too, but it is one of the simplest thing that comes with a 'complicated' tag and a high appeal. Now did I just confuse you? O, maybe it's the weather that we have now. It is so foggy today.

So, I made this for our Saturday Brunch. We usually wake up late on Saturday mornings and it is too late to have brekky and too early for lunch...but we both will be so hungry that we can cut up each other and stick a fork in it , play a movie and munch. I hate cooking on such mornings because I'd be doing everything in a hurry and he will be hungry and so will I be. And whatever I do then...takes forever to cook.

But last saturday, we both woke up extra late and we weren't hungry...yes not at all! So I had plenty of time to do all what I wanted to which included the chilling time for the dish and even clicking pics!

DAHI VADA  / LENTIL CROQUETTES IN YOGURT SAUCE
My own recipe




Ingredients:
For the vada/croquettes
Whole Urad - 1 c [Also known as 'Uzhunnu'--the lentil we use for dosa and idli]
Water- 1/2 c
Salt -to taste (about 1 1/2 tsp)
Green chillies- 6-7
Rice flour- 5-6 tsp
Oil- for deep frying

For soaking:
Warm water - 4 c
Salt - to taste (optional)

For the dahi/Yogurt sauce:
Thick yogurt- 2 c
Water *- 1/2 c
Salt-to taste
Sugar- to taste

For garnishing:
Homemade Tamarind chutney- 4 tbsp (optional)
Red chilli powder/ Paprika- 1 tsp
Coriander powder-1 tsp
Cumin powder-1 tsp
Cilantro/Coriander leaves- 4 stalks, chopped fine.

Method:
For the vada/croquettes:

• Wash the urad 3-4 times until the water is clear.
• Soak the whole urad for 4-5 hours or overnight. In the morning, drain the excess water.
• Grind it to a thick smooth paste along with 1/2 cup of water, salt and green chillies.
• We need a real thick batter, thicker than cake batter. Basically it should be scoop-able and shape-able.
• Add the rice flour to achieve that consistency. Rice flour also adds a crunch to the vadas when fried.
• Heat oil on medium high for 3-4 minutes. Once it is hot, reduce the heat to medium.
• Scoop out some batter using a spoon and drop it . Deep fry them till golden brown.Each batch will take 4-5 mins.
• Drain the excess oil on a tissue paper.
• Soak them in water +salt (add only if you need more salt for the vadas) for 2-3 mins and squeeze out the excess water.
• Arrange them in a big serving bowl. Keep aside.

For the Yogurt sauce:

• If your yogurt is thick, add water and whisk till smooth. Add salt & sugar to taste.
• If your yogurt is loose, do not add excess water. Just add salt & sugar to taste.
• Pour over the arranged vadas.

Garnishing:

• Sprinkle red chilli powder, coriander powder and cumin powder over the dahi.
• Drizzle few tablespoonfull of homemade tamarind chutney over it.
• Garnish with coriander leaves.
• Serve chilled!

Verdict:
I never knew I would get it right at the very first trial! It was really delicious. The yogurt sauce was perfectly seasoned with the spices and tamarind chutney.
We both loved it. I licked the bowl clean! We served it to some of our friends too...and even they loved it. I can now proudly say that I have one more 'perfected' dish to add to my list :-)

This is an excellent make ahead dish can be served anytime! But make sure you serve it chilled! Do try it and let me know!