How to make paruppu vadai

Paruppu vadai or dal vada, made with chana dal and a little urad dal. A crisp, flavourful treat despite the fact it has no masala or garlic. Simplest recipe which you can make without onion too. With full video and step by step pictures.

As I have already told in my masala vada post, masala vada is totally new to me in making with masala items like fennel (soambu), cinnamon, garlic, ginger, garam masala, mint leaves, etc. My MIL and mom makes a simplest paruppu vadai which has no so many ingredients, yet it is really flavourful and tasty in its own way. So yesterday I asked my MIL how she makes paruppu vadai and made that way.

It’s been a long time I made paruppu vadai or masala vadai. So when I followed this simple and easiest method, it turned out very tasty and flavourful.

Click here for cup measurements

Click here to read in tamil

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5 from 3 votes

Paruppu vadai recipe

Paruppu vadai or dal vada, made with chana dal and a little urad dal. A crisp, flavourful treat inspite the fact it has no masala or garlic.

Course Snack

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Soaking time 3 hours

Total Time 3 hours 30 minutes

Servings 15 vadai

1x2x3x

Cup measurements

Ingredients

• ½ cup Chana dal
• 1 tablespoon Urad dal
• 1 Onion optional
• 4 Red chilli
• 2 tablespoon Finely chopped carrot
• 1 sprig Curry leaves
• 1 teaspoon Cumin seeds
• ⅛ teaspoon Asafoetida
• Salt as needed

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Instructions

• First soak chana dal and urad dal for 3 hours.
• Grind red chilli and salt coarsely, before adding soaked dal.
• Next add the soaked dal, completely drained from water. Grind coarsely. No excess water needed.
• Transfer to a mixing bowl. Add chopped onion, carrot, curry leaves, asafoetida, cumin seeds. Mix well.
• Water your hands, take small lemon sized balls. Flatten over your palm.
• Heat oil in kadai until hot and drop the shaped vada in oil.
• You can fry 4-5 at a time depending on the size and oil level.
• Cook in medium flame until golden. Flip in between so that both sides are evenly golden and crisp.
• Repeat to finish.Drain over paper towels.

Video

Notes

• If dals are not soaked properly, the vada will hard crisp. To avoid this, grind smoother.
• Urad dal prevents the vada being too dry and hard crisp.
• While grinding, do not grind continuously. Stop and wipe the sides so that not too many dals are seen whole without getting ground. Few unground dals fine.
• It takes very less time to grind.
• You can skip onion or add few shallots. You can add cabbage, peas,coriander too. But this is a simple recipe that I don’t want to change.
• Cooking in medium heat for long time makes the vada crisp. But while dropping the vada in oil, it should be hot.
• My MIL adds chopped coconut when she skips onion.

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Paruppu vadai method:

1. First soak chana dal and urad dal for 3 hours.
   
2. Grind red chilli and salt coarsely before adding soaked dal.
   
3. Next add the soaked dal, drained from water. Grind coarsely. No excess water needed.
   
4. Transfer to a mixing bowl. Add chopped onion, carrot, curry leaves, asafoetida, cumin seeds. Mix well. Water your hands slightly, take small lemon sized balls.
   
5. Flatten over your palm.
   
6. Heat oil in kadai until hot and drop the shaped vada in oil. You can fry 4-5 at a time depending on the size and oil level.
   
7. Cook in medium flame until golden. Flip in between so that both sides are evenly golden and crisp. Repeat to finish. Drain over paper towels.
   

Enjoy hot with tea or as a part of lunch.