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. 

Easy to make with the most basic ingredients, these fritters will be your next favorite savory bites for a crowd. you know how you can’t stop munching on popcorn even if you want to?

Well that’s how it is with these lentil fritters. one word, addictive, you can’t stop binging on these small bites.

Let’s talk about feeding a crowd, especially a hungry crowd at a party or a small gathering, you need appetizers that are easy to make, maybe pre-made, be fresh at the time of serving and budget friendly.

These lentil fritters are exactly that, vegan, vegetarian, gluten-free, low-carb, they fall into all food diet categories.

What should the consistency of the fritter mixture be?

Once the dhal is ground with all the other ingredients added, they should be able to hold the shape when you form the balls.

What temperature should the oil be?

If you have a thermometer, the ideal temperature should be 350F(176C). if you don’t have a thermometer like me, place a wooden spoon handle in the oil, if the oil bubbles around it, then you know it has reached the correct temperature.

Can I make them ahead and refrigerate them?

You can make the raw fritter balls and place them in the refrigerator covered with a cling film, take them out 20-30 minutes before you fry them so they reach room temperature before frying.

Serving ideas for lentil fritters(kadala parippu vadai)

They can be served on their own or you can add a super spicy Lunumiris or a coriander-yoghurt dip for a cooler idea.

recipe-lentil fritters(kadala parippu vadai).

Please make sure to read the recipe instructions carefully to avoid mistakes.

Notes- These fritter balls are 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

Makes 20 fritters

Ingredients

2 cups of yellow 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

Method

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.