Jun 6, 2013

Masala Vadai(Vada) / South Indian Paruppu Vadai / Fried Channa Dal Patties

The two deep fried delicacy which we make for most of the festivals are ulundu vadai and paruppu vadai. I have posted the first one before itself. But somehow i forgot to post paruppu vadai recipe. No worries now, i am up with the recipe. It is so easy to make, you don't have the difficulty in shaping this vadai too, because it just needs to be flatten before frying.

You don't need too much ingredients to make this too. Just some fresh stuff and you are ready to go. There are some variations in this vadai recipe, i will post that soon. We use that vadai to make rasam vadai. When talking about rasam vadai, my mom makes the tastiest, mouth melting rasam vadai, which we call as restaurant style rasam vadai or nise rasam vadai. I will post that too. 

I hope you will love this recipe and let me know what you think.

Preparation Time : 2 to 3 hours
Cooking Time : 1 to 2 mins for one batch
Makes - 10 to 12 vadai


Split Yellow Channa Dal / Kadalai Paruppu - 1 cup
Sooji / Rawa / Semolina - 1 tblspn
Shallots / Sambar Onion or Big Onion - 1/4 cup chopped finely
Green Chilli - 4 chopped finely
Curry leaves - a small handful chopped
Salt to taste
Oil for deep frying

For grinding:
Fennel Seeds / Sombu / Saunf - 1 tblspn
Garlic - 6 fat cloves
Ginger - 2 inch piece


Soak channa dal for 2 to 3 hours. Drain it. Add this to a blender and make into a coarse puree. Don't make it into a fine paste. You should have whole dal here and there.Take it in a bowl.

Grind ginger, garlic and fennel seeds to a rough paste without adding water. Add this to the same dal puree.

Add in sooji and salt and mix well.

Now add in onions, chilli and curry leaves in this and mix well.

Heat oil for deep frying.

Take a small portion out of this and flatten it.

Fry this in hot oil till golden brown.

Drain and Serve.

Take all your ingredients

Channa Dal is soaked

Take garlic, ginger, fennel seeds in a blender

Crush it up

Take channa dal in a blender

Make into a coarse puree

Transfer that to a bowl

Add the crushed ginger, garlic and fennel mixture

Add some sooji

Some salt

Add in onions, green chilli and curry leaves

Mix well

Take small portion

Flatten it out

Form vadais like this

Heat oil

Fry the vadai

Cook till golden


Enjoy with some hot tea


  1. looks so crispy and yummy.. nice presentation..
    Sunandas Kitchen

  2. Aarti the wada looks very inviting .Love the colour of the wada came out perfect.

  3. thanks for d recipe looks yummy

  4. Thanks Aarthi, my cooking saviour!
    Pls advise how I can prevent the vadai from breaking up when i drop it into the oil.


  5. @Anonymousif u make the mixture thick, it wont break. dont over grind it, dont add water as well.

  6. A wonderful snack in tea time. Easy to prepare & delicious taste. Happy to eat & serve.

  7. Never tasted with garlic and fennel in Kerala . I think you have done some innovation to this recipe

  8. Dear Aarthi Akka. I'm newly married and I just love all your recipes. Your site name yummytummy is very catchy through which even I got attracted towards. Really u r great. I have tried a lot of recipes of yours and today I'm gonna make this vadai for snacks. How simple it is. Chance ye illa ka. Semmaiya iruku. Keep rockingggg. I have suggested ur recipes and ur site to my friends too.


You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..


Related Posts Plugin for WordPress, Blogger...