Lentil Fritters (Parippu Vada) Recipe

In a food processor, pulse the soaked and drained chana dal until it has a coarse, crumb-like texture — definitely not a smooth paste. You want some texture here.

Transfer the ground dal to a large bowl, then add the chillies, shallots, ginger, asafoetida, salt, and curry leaves. Mix everything together thoroughly. Let the mixture rest for 15 to 20 minutes; this helps the moisture from the aromatics blend with the dal, making the patties easier to form.

Heat the oil in a deep pan over medium-high heat. It's important for the oil to be hot enough; when you drop a vada in, it should immediately sizzle vigorously. They'll take about 2 to 3 minutes to turn golden brown.

I like to test one fritter first to make sure the oil is at the right temperature and to check that it cooks through evenly. Fry the vadas in batches of 3 to 4, or whatever fits comfortably in your pan without overcrowding.