Sri Lankans call these parippu wade and they are more commonly called masala vade among South Indians. I make mine flat-shaped on the griddle. Same great taste but so much easier and no deep-frying needed. A frying pan would also work. Lentils are a great protein-rich snack.
These store well in the fridge to be warmed up in a microwave or toaster oven. Video and printable recipe below.
Easy Parippu Wade on the Griddle
Classic spicy lentil vada made easy and healthy by spooning it on a griddle.
Equipment
- Blender, food-processor or grinder
Ingredients
- 1 cup channa dhal or masoor dhal
- 2 shallots or 1/2 medium onion chopped
- 2 green chillies (thai or serrano or similar) more for added spiciness
- 2 sprigs curry leaves
- 1/2 tsp salt
- 1 tbsp maldive fish flakes optional
- 1 clove garlic optional
- 1/2 inch piece ginger optional
Instructions
- Rinse and soak 1 cup of channa dhal or masoor dhal in cold water for at least 3 hours or overnight.
- Chop onions, finely chop the curry leaves and green chillies.
- If using the optional garlic and ginger, make a small paste of them in a mortar or pestle or mince finely or use a microplane grater.
- Set aside 1/4 cup of soaked channa dhal. Puree the rest in a food processor (or blender or grinder) with a 1/4 cup of water until mostly pureed.
- Stir in the reserved 3/4 cup of channa dhal (this adds a little texture). Stir in the onions, curry leaves, green chillies. Add the optional maldive fish, garlic and ginger.
- Heat griddle to medium. Spread a tablespoon of coconut oil. Drop the wade mixture a tablespoon at a time and spread into small round disks.
- Cook 3-4 minutes, flip and cook on the other side using a spatula.
- Add another tablespoon of coconut oil after flipping so each side gets a nice coconut-oil taste.
- Cook a single wade first, check if there's enough salt and add a little more if desired to the mixture before making the rest.
- Serve warm with chutney or ketchup or plain. Makes about 18 small-ish wade.
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