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.
Paruppu Vadai Recipe
Parippu Vada is a type of lentil fritter made with chana dal and toor dal . After soaking for a few hours, the lentils are coarsely ground and combined with finely chopped onions, ginger, green chilies, and curry leaves. This is then shaped into patties and fried.
Jump to:
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.
About Paruppu Vada
These vadas are all about texture and flavor- the right amount of crisp, the bite of dal, and that bold hit of green chili and curry leaves in every mouthful. And let’s be honest, there’s no better companion to a glass of piping hot chai on a gloomy evening. I still remember coming home drenched from school on rainy days, Amma would be waiting with hot masala vadai and filter coffee, the whole house filled with that irresistible aroma.
Over the years, Masala Vadai became more than just a snack. It’s comfort food. A crispy hug from the past. Whether served during festivals or packed into tiffin boxes for train journeys, its charm never fades.
If you’re planning to make it at home, you just need a bit of soaking time and the willingness to get your hands messy with the batter. Totally worth it.
Why this recipe work?
Chana dal brings the crunch. It’s soaked just enough to stay coarse, which gives that perfect crispy bite once fried. No mushiness here.
No fancy ingredients. Everything you need is probably already in your pantry, making this an easy, fuss-free recipe.
Why I love this recipe – It’s deeply nostalgic. Every bite takes me back to childhood- those rainy evenings, Amma in the kitchen, and that cozy smell of vada frying in oil. The outer crust has the most satisfying crisp, while the inside stays soft and full of flavor. With just a handful of ingredients and simple steps, you get a snack that tastes like it took hours. Add ginger, garlic, or even a bit of mint- Masala Vadai always plays along. Whether it’s family tea time or a last-minute guest visit, this vada never fails to impress. tea, coffee, chutney, or even tucked into a bun- Masala Vadai doesn’t need much to shine.
Spices are balanced, not overwhelming. Green chillies give heat, onions add sweetness, and curry leaves bring that earthy aroma- it all comes together in harmony.
Naturally vegan and protein-packed. Thanks to lentils, it’s not just a snack- it’s a hearty one.
It’s versatile. Eat it as-is, serve with chutney, or crumble it into rasam rice- it adapts to your mood.
Ingredients
Split Yellow Channa Dal (Kadalai Paruppu): The hero of this recipe. When soaked and ground coarsely, it gives masala vadai its signature texture and nutty flavor.
Sooji (Rava): An optional secret weapon for added crispiness. It helps absorb moisture and enhances the crunch.
Shallots: These tiny onions pack a punch. Their mild sweetness balances the heat and gives little bursts of flavor in every bite.
Green Chillies: The spice factor! Finely chopped green chillies bring the heat and a fresh zing.
Curry Leaves: Earthy, aromatic, and totally essential in South Indian cooking. They lift the flavor beautifully.
Salt: Just the right touch brings all the ingredients to life.
Oil for Deep Frying: The medium that transforms the batter into golden, crispy goodness.
Fennel Seeds: Adds a lovely sweet-spice note and aids digestion too.
Garlic: Brings depth and a punchy, savory aroma that makes the vadai irresistible.
Ginger: A warm, peppery kick that brightens the flavor and complements the garlic perfectly.
Hacks
- Don’t over-soak the dal. Soak for just 2–3 hours. Over-soaking makes the batter too soft and less crispy.
- Grind coarsely, not smooth. A slightly grainy texture is what gives vadai its iconic crunch.
- No water while grinding. If needed, sprinkle just a few drops. Too much moisture gives soggy vada.
- Rest the batter for 10–15 minutes. This helps the flavors to meld and the onions to release moisture naturally.
- Use cold oil for shaping. Dip your hands in cold water or a bit of oil before shaping the vadas-it stops sticking.
- Fry on medium heat. If the oil is too hot, then the outside burns before the inside cooks. Too low, and the vadai turns greasy.
- Try air frying. For a healthier twist, air fry them with a brush of oil- they’ll still be crispy and delicious.
Paruppu Vadai (Step by Step Pictures)
|
| 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 |
Expert tips
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.
Variations
Rasam Vada: Soft medu vada soaked in piping hot, tangy rasam- this is comfort food with a twist. The crispy vadai soaks up the flavorful broth, creating a melt-in-the-mouth experience.
Keerai Vada: Packed with fresh spinach leaves, keerai vadai is both earthy and wholesome. It’s a great way to sneak greens into a crunchy tea-time snack.
Ragi Vada: A healthy twist on the classic, ragi vadai blends finger millet flour with lentils and spices. It’s crunchy, nutty, and packed with nutrition.
Medu Vada: The donut-shaped favorite! Light, airy, and crisp, medu vadai is made from urad dal and often served with coconut chutney and sambar.
Vazhaipoo Vadai: Made with banana flower, this vadai is rich in flavor and packed with health benefits. Cleaning the flower takes time, but the end result is worth every bit.
Sabudana Vada: A popular fasting snack from Maharashtra, sabudana vadai is crispy on the outside and soft inside, with a unique chewy texture thanks to the tapioca pearls.
FAQ
1. Why is my Masala Vadai not crispy?
Masala vadai turns out soft if too much water is added while grinding. Make sure the batter is coarse and thick. A small addition of sooji or rice flour can also help increase crispiness.
2. Can I make vadai without onion or garlic?
Yes. For a no-onion, no-garlic version of paruppu vadai, just skip those ingredients and amp up the ginger, green chillies, and curry leaves for flavor.
3. How long should I soak channa dal for vadai?
Soak the channa dal (kadalai paruppu) for about 2–3 hours. Over-soaking can make the batter watery and affect texture.
4. Can I air fry or bake masala vadai?
Definitely. Air-frying or baking is a great low-oil option. While it may not be as crispy as deep-fried, it’s still delicious and healthier.
5. What chutney goes well with masala vadai?
Coconut chutney, mint chutney, or even tomato ketchup works great. You can also serve it with sambar for a South Indian Street food feel.
6. Can I store leftover vadai batter?
Yes, refrigerate the batter in an airtight container for up to a day. Add chopped onions fresh before frying to avoid the batter becoming watery.
7. Is masala vadai gluten-free?
Yes, if you skip adding sooji or any flour with gluten. Just stick to dal, spices, and aromatics for a naturally gluten-free snack.
More Vadai Recipes
📖 Recipe Card
Paruppu Vadai Recipe (Masala Vada Recipe)
Servings: 6 servings
Calories: 125kcal
Video
Notes
Nutrition
Serving: 1servings | Calories: 125kcal | Carbohydrates: 24g | Protein: 6g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 71mg | Fiber: 8g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 2mg
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
More Indian Snacks to Try
About Aarthi
Reader Interactions
Source link