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Parippu Vada/ Lentil Vadai
 Its a divine feeling to have hot vadai with a hot cup of tea. You must really try it out to get this feeling. Parirru vadai was my all my favourite. I just love it. It always reminds me of my old days, when I used to buy them from the Chai Valas in the train.We used to go to Trivandrum from Kollam to do our Engineering project. Its very easy to make plus if you have soaked lentils stored in your freezer, you can prepare them in a breeze if some guests comes in. I always store soaked and drained peas,chickpea,lentils etc in ziplocks. This makes it very convenient for working mothers to cook and curry which requires soaking. Just soak the peas,chickpea etc for 6hrs or can soak overnight. Use the required quantity to make the curry the remaining can be drained and kept in the freezer. When you need to make the curry just put them in water and let the ice melt before you can make any curry. In the same manner you can soak the lentils for Sambar(Tur dal), Kadala parippu(Chana Dal) and keep in freezer. I made a lentil soup with celery and brocolly last week. Some Chana Dal was remaining, so I reserved it to make this Vadai. Ingredients: Chana Dal soaked- 1 cup Shallots/ Kochully- 4 Ginger- 1 pinch grated Green chilly- 1 Red chilly pwd- 1/2 tsp Fennel pwd/ Perumjeerakom- 3/4 tsp Curry leaves- 1 spring Salt- 1/2 tsp Oil- For frying Method: Take half of the soaked dal in a blender. To it add the remaing ingredients and blend to get a course mixture. Do not add water. This mixture is going to hold the other whole dal together while frying. Mix the remaining dal with the blended dal masala mixture. Heat a small kadai. Add oil, make dal balls of the size of a big lemon. Press with both your hands to flatten it out. The middle must be bulging with the sides flattened out. Check the temperature of the oil by dropping a small bit of dal. It must pop up very fast. This is because, if the oil is not hot the vadai will soak all the oil. You can use a slotted spoon to place the vadai into the oil.This is to prevent the vadai from spliiting when you put them in oil. You can fry upto three at a time. Cook both sides in medium flame. Takes around 10 minutes to be fully cooked. Drain the vadai into tissue paper to absorb excess oil. Enjoy with a hot cup of tea. 
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