Experience the irresistible crunch and aromatic flavor of Paruppu Vadai, a classic South Indian treat perfect for breakfast, as a tea-time companion, or an appetizer at celebrations. These golden vadas are crafted from chana dal (split Bengal gram) mingled with a medley of fresh herbs and spices, resulting in a snack that’s crispy on the outside, soft inside, and bursting with vibrant flavors. Traditionally served alongside idli or dosa, Paruppu Vadai shines on its own or pairs beautifully with coconut or green chutney for that extra zing.
Making Paruppu Vadai at home is surprisingly simple and doesn’t just satisfy your cravings, but fills the kitchen with an inviting aroma. Begin by soaking chana dal, then coarsely blend it with ginger, cumin, and chilies for a robust base. Fold in handfuls of coriander, dill, and curry leaves for an herbaceous punch, and shape the mixture into patties. Deep fry until the vadas attain a gorgeous golden hue and irresistible crunch. Whether enjoyed fresh with a steaming cup of chai or packed as a hearty snack for later, these vadas are the ultimate crowd-pleaser in every South Indian household.
Crispy Paruppu Vadai | Chana Dal Vada Recipe
Print RecipeIngredients
- 1 cup chana dal (split Bengal gram)
- 1 inch piece ginger
- 2 green chilies
- 1 tsp cumin seeds
- 2 tbsp fresh coriander leaves, finely chopped
- 3 tbsp fresh dill leaves, finely chopped
- 2 tbsp curry leaves, finely chopped
- A pinch of asafoetida (hing)
- ½ tsp salt
- Oil for deep frying
Instructions
Rinse and soak chana dal in plenty of water for 2 hours. Drain and let it rest for about 20 minutes to remove excess moisture.
In a blender, add the soaked chana dal, ginger, green chilies, and cumin seeds. Pulse to make a coarse mixture without adding water.
Spoon the mixture into a large bowl. Mix in the chopped coriander, dill, curry leaves, asafoetida, and salt. Squeeze and combine thoroughly.
Lightly oil your hands, take small portions of the mixture, and form them into small balls. Flatten each ball gently to shape vadas.
Heat oil in a deep pan. Once hot, slide in the vadas and fry in batches.
Flip and stir occasionally, frying until the vadas are crisp and golden on all sides.
Remove and drain on kitchen paper, then serve hot with chutney of your choice and a cup of masala tea.
Notes
Tips:
Do not add water when blending the chana dal—this ensures a dry mixture for extra-crispy vadas., Allow the dal to drain well after soaking to avoid moisture, which makes the vadai absorb excess oil., Deep frying yields the crispiest texture, but you may shallow fry or pan fry for a lighter alternative., For maximum freshness, store leftover vadas in an airtight container—they stay delicious for up to 5 days.