Paruppu Vadai Recipe (Masala Vada Recipe)
Paruppu Vadai, also known as Masala Vada, Dal Vada, or Chana Dal Fritters. It is a beloved South Indian snack thats crunchy, spicy, and deeply satisfying. Made from soaked and coarsely ground chana dal mixed with onions, green chilies, curry leaves, and spices. These deep-fried lentil patties are a staple during festivals, rainy evenings, or lazy Sunday tea times. Whether you enjoy them piping hot with coconut chutney or crush them into rasam for a spicy twist, Paruppu Vadai never disappoints.This vegan South Indian snack is naturally gluten-free, rich in protein, and a delicious way to enjoy the earthy flavors of lentils. Loved across Tamil Nadu and other southern states, it’s one of those tea-time snacks that instantly brings comfort and nostalgia with every bite.
Ingredients
- 1 cup Split Yellow Channa Dal / Kadalai Paruppu
- 1 tablespoon Sooji (optional)
- ¼ cup Shallots peeled & chopped finely
- 4 no Green Chilli chopped finely
- 2 sprig Curry leaves chopped
- Salt to taste
- Oil for deep frying
For grinding
- 2 teaspoon Fennel seeds
- 6 cloves Garlic peeled
- 2 inch Ginger peeled and chopped
Instructions
- 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.
Video
Notes
Save a handful of dal: Set aside a small portion of soaked dal before grinding to add extra crunch to the batter.
Chop add-ins finely: Finely chopped shallots, green chillies, and curry leaves help blend well into the batter and give a consistent texture.
Test the oil heat: Drop a tiny bit of batter into the oil- if it rises up steadily, the oil is ready. Too hot and the vadai will brown outside but stay raw inside.
Use wet hands to shape: Dipping your fingers in water or oil while shaping prevents sticking and gives smooth vadai edges.
Don’t overcrowd the pan: Fry in batches to maintain oil temperature and ensure even cooking.
Drain on paper towel or wire rack: This helps keep the vadai crispy and not soggy after frying.
Nutrition
Serving: 1servingsCalories: 125kcalCarbohydrates: 24gProtein: 6gFat: 1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 5mgPotassium: 71mgFiber: 8gSugar: 2gVitamin A: 27IUVitamin C: 15mgCalcium: 74mgIron: 2mg
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