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
Nutrition Facts
Paruppu Vadai Recipe (Masala Vada Recipe)
Serving Size
1 servings
Amount per Serving
Calories
125
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.02
g
0
%
Polyunsaturated Fat
0.04
g
Monounsaturated Fat
0.1
g
Sodium
5
mg
0
%
Potassium
71
mg
2
%
Carbohydrates
24
g
8
%
Fiber
8
g
33
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
27
IU
1
%
Vitamin C
15
mg
18
%
Calcium
74
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.