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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.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Soaking Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 6 servings
Calories: 125kcal

Ingredients

  • 1 cup Split Yellow Channa Dal / Kadalai Paruppu
  • 1 tbsp 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 tsp 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: 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
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