Dairy-Free Paruppu Vada
Discover the irresistible crunch of Dairy-Free Paruppu Vada, a South Indian classic reimagined for dietary simplicity. Crafted from protein-rich chana dal and a medley of bold flavors like green chilies, grated ginger, and fragrant curry leaves, this crispy delight is completely plant-based, making it ideal for vegan and dairy-free diets. Perfectly spiced with cumin, fennel, and a hint of asafoetida, these golden discs are deep-fried to perfection, offering a tantalizing blend of crisp texture and savory goodness. With minimal prep and cooking time, these vadas are great for a quick snack or party appetizer. Serve them piping hot alongside tangy coconut chutney or zesty tomato ketchup for a crowd-pleasing treat everyone will love. Keywords: dairy-free paruppu vada, crispy vegan snacks, South Indian recipes, chana dal fritters.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Chana dal (split chickpeas)
- 1 large Onion, finely chopped
- 2 pieces Green chilies, finely chopped
- 10 leaves Curry leaves, finely chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 0.25 teaspoon Baking soda
- 2 cups Oil for deep frying
- 2 tablespoons Water
Instructions
Rinse the chana dal thoroughly under cold water and soak it in enough water for 3 to 4 hours.
Drain the soaked chana dal and transfer half of it to a food processor. Grind to a coarse paste without adding any water.
Add the remaining chana dal to the coarse paste and blend lightly to just crush it slightly. Avoid making a smooth paste to maintain texture.
Transfer the ground dal to a mixing bowl and add onions, green chilies, curry leaves, ginger, cumin seeds, fennel seeds, asafoetida, salt, and baking soda. Mix well to combine all the ingredients.
Add water sparingly, just enough to help the mixture bind together. The mixture should be firm, not too wet.
Heat oil in a deep frying pan over medium heat. Test the oil temperature by dropping a small piece of batter into it. It should sizzle and rise to the top gradually.
Grease your hands with a little oil and take a small portion of the dal mixture. Shape it into a small, flat disc, about 2 inches in diameter and 1/2 inch thick.
Gently slide the prepared vada into the hot oil. Fry a few vadas at a time without overcrowding the pan.
Fry them until they turn golden brown and crispy on both sides. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
Serve the dairy-free paruppu vada hot with coconut chutney or tomato ketchup.
Nutrition Facts
Calories |
5007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.2 g | 623% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 30.1 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2172 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
