Wash the dal thoroughly and soak it for 2 hours
Drain the water completely from the dal with a colander
If any water is remaining the vada will break apart
You can use an absorbent paper for this
In a mixer, grind the dal into a paste
Do not make it into a fine paste
Chop and crush the Ginger, Red chillies, Shallots, salt and Curry leaves finely and add it to the mix
Mix the mixture well
Roll out small portions of the mixture into lime sized ball and flatten it between the palms to give it shape
In a deep bottom frying pan pour the oil and heat it
Add the vadas to the oils when it become hot in medium flame
Deep fry the parippu vadas until they become golden brown
Serve it hot with a cup of Sulaimani (Black tea)
