Introduction:
Dal Wada, also known as parrapu , is a beloved Indian snack that combines the prosperity of lentils with aromatic spices to make crisp, golden joy. Pleased as a tea-time snack or served during a festive gathering, this bhajia is essentially crispy on the outside and soft inside. Deep fried for perfection, with a satisfactory shortage, filled with cumin, chilli, curry leaves and fresh coriander . For an authentic experience serve with coconut sauce or tangy tamarind chutney.
Ingredients:
- 1 cup chana dal (split Bengal gram) or yellow moong dal
- 2-3 dry red chilies (adjust to taste)
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
- 1 inch piece ginger, finely grated
- 5-6 curry leaves, more or less chopped
- 2 tablespoons clean coriander leaves, chopped
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- Salt to taste
- Oil for deep frying
Instructions:
- Soaking and Preparation:
- Wash the chana dal thoroughly under running water.
- Soak the dal in water for 2-3 hours to soften the lentils, which helps in better grinding .
- Grinding Dal:
- Drain water from soaked lentils. In a food processor or blender, grind the dal with dried red chili coarsely.
- It is important to keep the texture rustic. It is ideal for achieving a signature crunch in a little granular mixture.
- Taste Mix:
- Now take a big bowl. Now, add finely chopped onion, green chillies, grated ginger, curry leaves and coriander leaves.
- Also add in cumin and fennel seeds (if used), then season with salt. Mix well so that the spice is balanced in each bite.
- Giving shapes to the wada:
- With a clean, wet hands , shape the mixture in a small, flat round or patties.
- Press them lightly to create the same shape. This step also allows fry and ensures that the head stays together while cooking.
- Deep frying:
- Heat enough oil in a frying pan on medium heat. Once the oil is heated , slide gently in a few heads, guaranteed not to overdo it.
- Fry until golden brown and crispy on each side. Use a slotted spoon to drain more oil on a paper towel and drain.
- Serving Suggestions:
- Serve your parappu on the side with coconut chutney, tangy tomato ketchup or fresh mint chutney.
- They are fantastic for snacks with chia or as an appetizer for starting a festive meal.
Tips and Variety:
- Texture Tip: If you prefer a simple texture, you can pulse the Dal mix for a while - but be careful not to overdo it.
- Flavor Boost: Squeeze a few drops of lemon juice in the batter before shaping the wada for extra zing,.
- Make Ahead: The batter can be prepared in advance. Shape them and store in the refrigerator for 4 hours before frying. For the best results, fry them immediately after applying them out of the fridge, as cold batter may require a minute extra in the oil.
Accept the traditional flavors and let this parappu wada add an authentic taste explosion to your menu.
