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spicy lentil fritters(sri lankan parippu vadai)-islandsmile.org

LENTIL FRITTERS(SRI LANKAN KADALA PARIPPU VADAI).

LENTIL FRITTERS ALSO KNOWN AS KADALA PARIPPU VADAI IS A POPULAR STREET FOOD AND TEA TIME SNACK. THESE CAN ALSO BE USED AS A MAKE AHEAD PARTY BITE. 
Course Appetizer, Snack
Cuisine asian,, deep-fried, fritters, gluten-free, low-carb, Srilankan, vegan, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 20 fritter balls
Author jehan

Ingredients

2 cups of split chickpeas(chana dhal, kadala parippu)

2-3 teaspoon of red dried chillies

1/2 teaspoon of Turmeric

2 tablespoons of flour

1-2 medium-sized onions finely sliced

Sprigs of curry leaves

Salt to season

Oil to fry

Instructions

Soak lentils in water for 2-3 hours, once soaked, drain the dhal and grind them coarsely, not too fine but leaving some of the dhal whole.

Prepare a large bowl with paper towels to drain the fried fritter balls

In a large bowl, combine ground dhal, curry leaves, Salt, turmeric, dried chillies, onions and flour. season with salt.

Separate and form oval-shaped balls, keep them small so they cook through.

Place pan over medium heat, pour in the oil and leave it to heat without smoking

In small batches of three, fry the balls over medium heat until they turn golden brown, 2-3 minutes. avoid raising the heat to fry the fritter balls quickly, as this would only fry the outside but leave the inside raw.

Place them on paper towels to drain extra oil.

Serve warm at tea-time or as a spicy party bite.

Recipe Notes

Notes- These fritter balls are basically a no fail recipe if you keep the following tips in mind.

1/ the mixture of the ground lentils have to be correct neither too wet or dry but can hold the shape when firmly compressed in your hand.

2/ Keeping the fritter balls small will help them to fry through, both in and out.

3/ try to keep the temperature steady on a low-medium heat so the inside of the fritter balls have adequate time to fry