Paruppu vada/ Dal vada
Paruppu vada is a popular South Indian snack known for its crispy texture and savoury flavours. To make them, coarsely grind chana dal (split chickpeas). Mix the ground chana dal with chopped onions, green chillies, curry leaves, ginger, and spices. Shape the mixture into small discs or balls and deep-fry them until they turn golden brown and crispy.
People across South India enjoy this traditional snack, often serving it as a tea-time treat or an appetizer during festive occasions. Paruppu vada pairs perfectly with coconut or tomato chutney, enhancing its delicious taste with a hint of freshness and tanginess. Simple ingredients make Paruppu vada easy to cook. This dish showcases South India’s rich culinary heritage. It delights taste buds with every crunchy bite.
Served hot and crispy, our Paruppu vada is the perfect accompaniment to a steaming cup of masala chai or as a delightful appetizer to kickstart your meal. Whether enjoyed on a lazy afternoon or shared with loved ones during festive gatherings, this traditional snack embodies the warmth and hospitality of South Indian cuisine.
Each bite transports you to the bustling streets of South India. The aroma of spices fills the air. You can enjoy them as a savoury snack on a rainy day or as a delightful accompaniment to a traditional South Indian meal. Our Paruppu vada promises to take you on a sensory journey through the bustling streets of South India.
Are you enjoying our crispy Dal Vada? Try our sweet and traditional Unniyappam recipe for a perfect South Indian treat!
Paruppu vada/ Dal vada
Ingredients
1 cup = 250ml
- 1 cup 200g yellow split peas/chana dal (split chickpeas)
- 2-3 green chillies finely chopped
- 1 small onion finely chopped
- 2 tablespoons chopped fresh coriander leaves
- A few curry leaves finely chopped
- 1- inch piece of ginger finely chopped
- 1 teaspoon cumin seeds
- Salt to taste
- Oil for deep frying
Instructions
- Rinse the yellow split peas/chana dal thoroughly and soak it in water for about 2-3 hours. Drain the water completely.
- Keep aside 3 tablespoons of dal and add the rest in a blender or food processor, coarsely grind the soaked chana dal without adding any water. The texture should be coarse, not smooth.
- Finally, add reserved 3 tablespoons of dal and pulse them once.
- Transfer the ground dal to a mixing bowl. Add chopped green chillies, onion, coriander leaves, curry leaves, ginger, cumin seeds, and salt to taste.
- Mix all the ingredients well to form a thick batter. If the mixture is too dry, sprinkle a little water, but make sure it doesn't become watery.
- Heat oil in a deep frying pan or kadhai over medium heat.
- Take a small portion of the batter in your hand and shape it into a small disc or ball. Flatten it slightly.
- Gently slide the shaped vadas into the hot oil, frying them in batches, making sure not to overcrowd the pan.
- Fry the vadas until they turn golden brown and crispy on all sides, flipping them occasionally for even cooking.
- Once done, remove the vadas from the oil using a slotted spoon and drain the excess oil on paper towels.
- Serve the hot and crispy Paruppu vadas with coconut or tomato chutney for a delicious snack or appetizer.
- Enjoy your homemade Paruppu Vadas!
Notes
- Grind the lentils to a coarse paste to retain some texture, which adds to the crunchiness of the vada.
- While grinding, add as little water as possible. The batter should be thick and not watery.
- Wet your hands slightly to prevent sticking and shape the batter into small, flat discs for even frying.
- Fry the vadas in oil at medium heat to ensure they cook thoroughly inside and turn golden brown outside.
- Fry the vadas in batches to avoid overcrowding the pan, which can lower the oil temperature and result in uneven cooking.
- Place the fried vadas on a paper towel to absorb any excess oil, keeping them crispy and light.
