Paruppu vada/ Dal vada
Paruppu vada is a popular South Indian snack made from coarsely ground chana dal mixed with onions, green chillies, and spices, shaped into small discs, and deep-fried until golden and crispy. Served as a tea-time treat or appetizer, it pairs well with coconut or tomato chutney, offering a delightful combination of crunchy texture and savoury flavour.
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.
