Gluten-Free Paruppu Vada
Experience the joy of crispy, golden delights with this Gluten-Free Paruppu Vada recipe, a South Indian classic that's perfect for every occasion! Made with a blend of chana dal and toor dal, these savory fritters are infused with bold flavors from dried red chilies, fresh ginger, cumin seeds, and the aromatic punch of asafoetida. Curry leaves and chopped coriander add a vibrant and herbal touch, while rice flour ensures a gluten-free crunch. Easy to prepare and incredibly satisfying, these vadas are shallow-fried to perfection, offering a crispy texture on the outside and a tender, spicy interior. Serve them piping hot with your favorite chutney or ketchup for a delicious appetizer or snack that's sure to impress. Perfect for those seeking authentic Indian flavors in a gluten-free twist!
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Recipe Information
Ingredients
- 1 cup Chana dal (split Bengal gram)
- 0.5 cup Toor dal (split pigeon peas)
- 2 whole Red chilies, dried
- 2 whole Green chilies
- 1 teaspoon Ginger, grated
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 10 leaves Curry leaves
- 0.25 cup Fresh coriander leaves, chopped
- 2 tablespoons Rice flour (ensure gluten-free)
- 2 cups Oil
- 1 medium Onion, finely chopped
Instructions
Rinse and soak the chana dal and toor dal in enough water for 2 hours. Drain the water completely and set aside.
In a blender, add the soaked dals, dried red chilies, and blend to a coarse texture without adding water. Some whole dal should still be visible.
Transfer the blended mixture into a mixing bowl.
Add the chopped green chilies, grated ginger, cumin seeds, asafoetida, salt, roughly torn curry leaves, chopped coriander leaves, and finely chopped onion to the dal mixture.
Mix well, then add the rice flour to bind the mixture slightly and mix again.
Heat oil in a deep frying pan over medium heat.
Take a small portion of the dal mixture, flatten it slightly into a round patty shape, and gently slide it into the hot oil.
Fry until the vadas are golden brown on both sides, turning occasionally. Ensure the oil is not too hot, otherwise the vadas will brown quickly but remain uncooked inside.
Remove the vadas using a slotted spoon and drain on a paper towel to absorb excess oil.
Continue the process with the remaining mixture.
Serve hot with chutney or ketchup, and enjoy the crispy gluten-free paruppu vadas.
Nutrition Facts
Calories |
5189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 463.6 g | 594% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 218.4 g | 79% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 9.6 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3931 mg | 84% | |
*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.
