Prakash K. Sivanathan, Niranjala M. Ellawala

Parippu Vadai

Name: Parippu Vadai
Yield: Makes 12
Cuisine: Sri Lankan
Ingredients: 1 medium red onion, finely chopped; 5 cm (2-inch) piece of ginger, peeled and finely chopped; 3 green chillies, finely chopped; 1 tsp cumin seeds, crushed; 4 fresh curry leaves, finely chopped; ½ tsp salt; 500 ml (17 fl oz/generous 2 cups) oil, for deep-frying; 300 g (10½ oz/1⅓ cups) chana dal (split chick peas); 300 g (10½ oz/1⅓ cups) chana dal (split chick peas); 150 ml (5 fl oz/scant ⅔ cup) water

Preparation info

Makes
12

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

300 g (10½ oz/1⅓ cups) chana dal (split chick peas)
1

Asia
Sri Lanka
Snack
Gluten-free
Vegan

Method

Wash the chana dal well and put it in a bowl. Cover with water and soak for at least 1 hour. Drain and reserve 2 teaspoons of the chick peas, then put the rest in a blender. Liquidise, adding the water little by little, until you have a thick, smooth paste. Mix in the onion, ginger, chillies, cumin seeds, curry leaves and salt.

Stir in the reserved chick peas and mix well. Grease your p