Paruppu vadai (Channa dal vada)
Paruppu Vadai (Masala Vadai) is a crispy, savory South Indian fritter made from soaked and coarsely ground chana dal (split chickpeas) mixed with aromatic spices and herbs. It is crunchy on the outside and soft inside, with a rich blend of flavors from onions, green chilies, ginger, curry leaves, and fennel seeds. Typically enjoyed as a tea-time snack or during festive occasions, Paruppu Vadai pairs well with coconut chutney or sambar. Its hearty texture and spiced taste make it a favorite snack in South Indian households. HERE'S THE RECIPE!
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9/29/20242 min read
PARUPPU VADAI (CHANNA DAL VADAI)
Paruppu Vadai (also known as Masala Vadai) is a popular South Indian snack made from chana dal (split chickpeas) and spices. It’s crispy on the outside, soft inside, and packed with flavors. This recipes serves about 3 people (yields 9-10 medium-sized vadais).
Ingredients:
Chana dal (split chickpeas): ¾ cup
Dry red chilies: 2-3
Onion: 1 small, finely chopped
Green chilies: 1, finely chopped
Ginger: 1-inch piece, finely chopped
Garlic: 3-4 cloves, minced (optional)
Curry leaves: 1 sprig, finely chopped
Coriander leaves: 2 tablespoons, finely chopped
Fennel seeds (saunf): ½ teaspoon
Asafoetida (hing): A pinch
Salt: To taste
Oil: For deep frying
Instructions:
1. Soak the Chana Dal:
Wash ¾ cup of chana dal and soak it in water for 2 hours.
Drain the water completely and set aside.
2. Grind the Dal:
In a mixer or grinder, add the soaked and drained chana dal along with 2-3 dry red chilies, ½ teaspoon of fennel seeds, and a pinch of asafoetida.
Grind the mixture coarsely, without adding any water. Make sure some of the dal remains slightly coarse to give texture to the vadai.
3. Prepare the Vadai Mixture:
Transfer the ground dal to a mixing bowl.
Add finely chopped onions, green chilies, ginger, garlic (if using), curry leaves, and coriander leaves.
Add salt to taste and mix everything thoroughly.
4. Shape the Vadai:
Wet your hands with a little water. Take a small portion of the mixture (about the size of a lemon) and flatten it into a round disc in your palm. The vadai should be about 1/2 inch thick.
5. Fry the Vadai:
Heat oil in a deep frying pan on medium heat.
Once the oil is hot, carefully slide the shaped vadais into the oil. Do not overcrowd the pan.
Fry the vadais on medium heat until they are golden brown and crispy on both sides. Flip them occasionally to ensure even cooking.
Once done, remove the vadais and drain the excess oil on a paper towel.
6. Serve:
Serve the crispy Paruppu Vadai hot with coconut chutney or as a tea-time snack.
Tips:
Consistency: Ensure the dal mixture is coarse and not too smooth. This gives the vadai a crunchy texture.
Spice Level: Adjust the number of chilies according to your spice preference.
Variations: you can add grated carrots or finely chopped spinach to the batter for aded nutrition.
Enjoy the delicious and crispy Paruppu Vadai!