Parippu vada

Toor dal ( Thuvara parippu ) - 3/4 cup

Chana dal ( Kadala parippu ) - 1/4 cup

Dry red chilies - 5

Green chilies - 3 (Finely chopped)

Curry leaves - 1 spring (Finely chopped)

Shallots - 10 (chopped)

Ginger - 1 medium sized piece

Asafoetida powder (Kayam podi) - 2 pinch

Oil - For frying

Salt - to taste

1. Wash and soak dals for at least 2 hours. 

2. Drain the dals in a colander for 30 minutes.

3. Press dal with a paper towel. (It helps removing the reaming water)

4. Grind the dals in a coarse paste. 

5. Then coarsely grind shallots, dry red chili and ginger. Add this to the ground dal.

6. Then add green chilies, curry leaves, asafoetida powder and enough salt to the ground dal and mix well the whole mixture

7. Make small lemon sized balls from this mixture and flatten them with your palms, like a vada.

8. Heat oil in a pan and deep fry till parippu vada become golden colour.

Serve with hot.