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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.
Prep Time10 mins
Cook Time20 mins
Soaking time3 hrs
Total Time3 hrs 30 mins
Course: Snack
Cuisine: Indian
Servings: 15 vadai


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


  • 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.



  • 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.