Paruppu Vadai recipe with step by step photos. Paruppu Vadai is a very popular and beloved South Indian street food. We can get these hot vadas in any street-side shops and tea shops especially during the morning and the evening, fresh off of the kadai. It is a crispy and savory deep-fried fritter made from channa dal and spices.
If you are craving something crispy and crunchy, then make this vadai and your taste buds will not stop thanking us. These are so good and addictive, so you cannot stop at one. Also, It goes very well with coconut chutney, mint chutney or tomato ketchup. So friends, try this Paruppu Vadai for an evening snack and share your comments!
In South Indian cuisine, Paruppu Vadai is a popular and delicious snack that is enjoyed by many. Also known as Chana Dal Vada, this crispy and flavorful fritter is made with soaked chana dal, onions, green chilies, and a blend of aromatic spices.
It is typically served as an appetizer or as a tea-time snack, and it pairs perfectly with a cup of hot chai. The unique combination of ingredients and the simple preparation method make Paruppu Vadai a delightful treat for any occasion.
In this blog post, we will share a traditional recipe for making this beloved South Indian snack at home. So, let's dive in and learn how to make this mouthwatering Paruppu Vadai!
What Is Paruppu Vadai?
- Paruppu Vadai, also known as Chana Dal Vada, is a popular South Indian snack made from Bengal gram, onions, green chilies, and a blend of aromatic spices. This delectable dish is deep-fried to perfection, resulting in a crispy, flavorful snack that is enjoyed by many. The combination of succulent Bengal gram, fragrant ginger, and aromatic fennel seeds creates a unique and delicious flavor that is perfect for any occasion.
Why You'll Love Paruppu Vadai Recipe?
- Crunchy Texture: Paruppu Vadai has a crispy and crunchy texture on the outside while remaining soft and flavorful on the inside. The coarsely ground channa dal gives it a unique and delightful texture that will keep you coming back for more.
- Protein-Packed: Channa dal is a rich source of protein, making Paruppu Vadai a healthy and filling snack option. It's perfect for satisfying your hunger while also providing essential nutrients for your body.
- High Fiber Content: Channa dal is also high in fiber, which is great for digestion and overall gut health. Including Paruppu Vadai in your diet can help promote better digestion and keep you feeling full for longer.
- Aromatic Flavors: The addition of fennel seeds, ginger, garlic, and curry leaves adds a burst of aromatic flavors to the Paruppu Vadai. These spices not only enhance the taste but also offer their own set of health benefits.
- Gluten-Free Option: Since Paruppu Vadai is made with channa dal and does not contain any wheat or gluten-based ingredients, it's a great snack option for those with gluten sensitivities or celiac disease.
- Versatile Snack: Paruppu Vadai can be enjoyed on its own as a snack, or paired with chutney or sambar for a satisfying meal. Its versatility and delicious taste make it a favorite among both kids and adults.
Ingredients for Paruppu Vadai Recipe
- Bengal gram / Channa dal / Kadalai paruppu: This is the main ingredient in making Paruppu Vadai and gives a nutty and earthy flavor to the dish.
- Onions/Shallots: Adds a sweet and aromatic flavor to the vadai.
- Green chillies: Provides a spicy kick and heat to the dish.
- Ginger: Adds a zesty and warm flavor to the vadai.
- Fennel seeds: Gives a subtle licorice flavor and aroma to the vadai.
- Asafoetida powder: Enhances the overall flavor of the vadai and adds a unique, pungent flavor.
How To Make Paruppu Vadai?
- To make delicious Paruppu Vadai, start by soaking channa dal in water for 3 to 4 hours. Then, drain the water completely using a colander, and reserve 1 tablespoon of channa dal for later use. Next, place 2 green chilies, 1 inch ginger, 1/2 teaspoon fennel seeds, and the rest of the channa dal in a blender or mixie and grind until it becomes coarse, without adding water, using the pulse button.
- In a wide bowl, add finely chopped onion, 1 finely chopped green chili, crushed garlic, grated ginger, asafoetida, curry leaves, coriander leaves, the reserved channa dal, salt, and the dal mixture. Mix well until combined. Then, heat oil in a pan over medium heat.
- Once the oil is hot, take a lemon-sized ball of the mixture, flatten it with your hands, and gently slip it into the hot oil. Fry the vadas on both sides until they are golden brown and crisp. Repeat the same procedure for the rest of the mixture.
- And there you have it! Your tasty Paruppu Vadai is ready to be enjoyed. Following these steps is crucial to achieving the perfect flavor and texture of this popular South Indian snack.
Serving Suggestions for Paruppu Vadai Recipe
- Pair with Chutney: Paruppu vadai tastes great when served with coconut chutney or mint chutney. The combination of crispy vadai and flavorful chutney is a perfect blend of textures and flavors.
- Accompany with Sambar: For a more substantial meal, serve paruppu vadai with sambar. The savory and aromatic sambar pairs well with the crispy vadai, making it a satisfying and hearty dish.
- Serve with Rasam: Another popular choice is to serve paruppu vadai with rasam. The tangy and spicy flavors of rasam complement the crunchiness of the vadai, creating a delicious contrast in every bite.
- Pair with Tomato Ketchup: For a quick snack or appetizer, paruppu vadai can be served with tomato ketchup. The sweet and tangy ketchup adds a different dimension to the vadai, making it a hit with kids and adults alike.
- Combine with South Indian Thali: For a traditional South Indian meal, include paruppu vadai as part of a thali (platter) with rice, sambhar, rasam, and other side dishes. The vadai adds a delightful crunch to the meal.
- Enjoy as a Tea-time Snack: Paruppu vadai can also be served as a standalone tea-time snack. Pair it with a hot cup of tea or coffee for a satisfying and filling snack.
Tips for Making Paruppu Vadai Recipe
- Soaking Time: It's essential to soak the channa dal in water for 3 to 4 hours to ensure that it grinds easily and results in a crispy vada.
- Grinding Technique: When grinding the channa dal mixture, use the pulse button to achieve a coarse texture without adding any water. This is crucial for the texture of the vadai.
- Garnishing: Garnish the paruppu vadai with fresh coriander leaves to add a pop of color and freshness, enhancing the presentation of the dish.
- Oil Temperature: Keep the oil at medium heat when frying the vadai to ensure even cooking and a crispy texture.
- Shaping the Vadais: When forming the vadais, gently flatten the mixture with your hands to create even shapes, resulting in uniform cooking and consistent texture.
- Enjoying the Vadais: Serve the paruppu vadai hot and crispy for the best flavor and texture. Enjoy with your favorite chutney or dipping sauce!
Variations for Paruppu Vadai Recipe
- Vegetable Variation: Add grated carrots or finely chopped spinach to the vada mixture for an extra boost of nutrients and flavor. You can also try adding mashed potatoes for a different texture.
- Spices Variation: Experiment with different spices such as cumin seeds, coriander seeds, or chili flakes to customize the level of heat and flavor in your vadas.
- Nut Variation: For a nutty twist, you can add finely chopped cashews or peanuts to the vada mixture to add an extra crunch and depth of flavor.
- Herb Variation: Try adding fresh herbs like mint or cilantro to the vada mixture for a refreshing and aromatic twist.
- Protein Variation: Mix in some other lentils, such as red lentils or moong dal, for an added protein boost.
- Gluten-free Variation: If you're looking for a gluten-free option, you can substitute the Bengal gram with split yellow lentils (moong dal) or split chickpeas (chana dal) for a different texture and flavor.
How to Store Paruppu Vadai
- Storing the Vadai: To maintain the freshness of Paruppu Vadai, store them in an airtight container at room temperature. Make sure to let them cool completely before placing them in the container to avoid moisture build-up.
- Refrigeration: If you want to store the vadai for a longer time, you can refrigerate them. Place the vadai in an airtight container and store them in the refrigerator for up to 3-4 days. Before serving, reheat them in the oven or on the stovetop to regain their crispiness.
- Freezing for Later: If you have leftover vadai that you want to keep for a longer period, you can freeze them. Place the vadai in a single layer on a baking sheet and freeze them for a few hours. Once frozen, transfer them to a freezer-safe bag or container. When ready to eat, reheat them in the oven until heated through.
- Importance of Proper Storage: Proper storage is crucial for maintaining the freshness and taste of the vadai. Storing them in an airtight container helps prevent them from becoming stale or soggy.
- Key Ingredient Storage: Maintain the freshness of key ingredients like Bengal gram/channa dal by storing them in a cool, dry place in a sealed container. This will help prevent them from absorbing moisture and losing their quality.
- Avoid Moisture: Be mindful of moisture when storing Paruppu Vadai, as it can cause them to become soft and lose their crunchiness. Ensure that the vadai are completely cooled before storing to prevent any moisture from accumulating in the container.
Frequently Asked Questions (FAQs)
Can I use any other dal instead of channa dal?
- Yes, you can use other dals like moong dal or toor dal, but the taste and texture may vary slightly.
How can I make the vadas crispy?
- To make the vadas crispy, ensure that the oil is hot enough before adding the vadas. Also, make sure to drain the soaked channa dal completely before grinding it.
Can I make the vadas without deep frying?
- While deep frying gives the traditional texture and taste, you can try shallow frying or baking the vadas as a healthier alternative.
Can I add more spices for a spicier flavor?
- Absolutely! Feel free to adjust the amount of green chilies and ginger according to your spice preference.
Can I make the vadas in advance?
- Yes, you can prepare the vada mixture in advance and store it in the refrigerator. Fry the vadas when you are ready to serve them.
Can I freeze the vadas?
- Yes, you can freeze the uncooked vadas for up to a month. When ready to use, simply thaw them and fry as usual.
Paruppu Vadai Recipe / Masala vadai 2016-10-16 05:21:03
Paruppu Vadai Recipe
Serving Size: 10 vadas
Prep Time: 4 hours (including soaking time)
Cook Time: 20 minutes
Total Time: 4 hours 20 minutes
- 1 cup Bengal gram / Channa dal / Kadalai paruppu
- 1 medium sized or 10 small onions/shallots Onion
- 3 Green chillies
- 1 inch Ginger
- 3/4 tsp Fennel seeds
- 1/2 tsp Salt
- a pinch Asafoetida powder (optional)
- 1/4 tsp Grated ginger
- 4 to 5 Garlic pods
- Few Curry leaves
- Few Coriander leaves
- Oil to deep fry
- Soak channa dal in water for 3 to 4 hours.
- Drain the water completely using a colander and reserve 1 tbsp of channa dal for later use.
- In a blender or mixie, grind 2 green chilies, 1 inch ginger, 1/2 tsp fennel seeds, and the rest of the channa dal until coarsely (without adding water) using the pulse button.
- In a wide bowl, combine finely chopped onion, 1 finely chopped green chilli, crushed garlic, grated ginger, asafoetida, curry leaves, coriander leaves, 1 tbsp of reserved channa dal, salt, and dal mixture.
- Mix well until combined.
- Heat oil in a pan over medium heat.
- When the oil is hot, take a lemon sized ball of the mix, flatten it with your hands, and gently slip it into the hot oil.
- Fry the vadas on both sides until golden brown and crisp.
- Repeat the same procedure for the rest of the mix.
- Paruppu Vadai is now ready to eat! Enjoy!
Finally, you may also like my other Diwali sweets and savories recipes like Restaurant Style Rava Kesari, Badusha Recipe, Moong Dal Murukku, Traditional Mysore Pak Recipe, Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Custard Halwa, Sweet Boondi, Kara Boondi, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Medhu Vadai.
Soak channa dal in water for 3 to 4 hours.
Then drain the water completely by using a colander.
Place 2 green chilies, 1 inch ginger, 1/2 tsp fennel seeds
Reserve 1 tbsp of channa dal for further use. add the rest of the channel dal in a blender or a mixie jar
and grind until coarsely (without adding water) by using the pulse button.
In a wide bowl, add finely chopped onion, 1 finely chopped green chilli, crushed garlic, grated ginger, asafoetida, curry leaves, coriander leaves, 1 tbsp of channa dal which we kept aside, salt and dal mixture,
mix well until combined.
Divide the mixture into 12 equal portions. Take each portion of the mixture, give it a round lemon-like shape.
Meanwhile, heat oil in a pan over medium heat.
When the oil heats, take a lemon-sized ball of the mix, flatten it with your hands and then gently slip it into the hot oil.
Fry the vadas on both sides till golden brown and crisp.You may also like my other Diwali Sweets posts and recipes like Semiya Payasam Recipe, Ashoka Halwa /Pasi Paruppu Halwa, Milk Cake Recipe, Pottukadalai / Fried Gram Murukku Recipe, Mango Sago Dessert, Restaurant Style Rava Kesari Recipe, Badusha Recipe, Kasi Halwa Recipe / White Pumpkin Halwa Recipe, Sweet Shakarpara Recipe / Kalakala / Diamond Biscuit, Moong Dal Murukku, Traditional Mysore Pak Recipe, Baked Chakli/Murukku, Green Gram Payasam/Kheer, Kozhukattai Recipe, Kara Boondi Recipe, Moong Dal Susiyam, South Indian Mixture Recipe, Pepper Kara Sev Recipe, Sweet Boondi, Milk Halwa .