High Protein Paruppu Vada
Get ready to indulge in the ultimate crispy and golden treat with this **High Protein Paruppu Vada** recipe—a nutritious twist on the beloved South Indian snack! Packed with protein-rich ingredients like **toor dal (pigeon pea lentils)** and **chickpeas**, these savory lentil fritters are brimming with bold flavors from aromatic spices, fresh curry leaves, and fiery green chilies. The addition of rice flour ensures a perfectly crunchy texture, while hints of asafoetida and red chili powder add an irresistible depth. With just 15 minutes of prep time, these vadas are ideal for satisfying snack cravings, post-workout refueling, or impressing guests at a dinner party. Serve them hot with creamy coconut chutney or tangy tomato ketchup for a crowd-pleasing, high-protein treat that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 1 cup toor dal (pigeon pea lentils)
- 0.5 cup chickpeas
- 1 medium onion
- 2 medium green chilies
- 1 inch piece ginger
- 10 leaves curry leaves
- 0.25 cup coriander leaves
- 0.5 teaspoon red chili powder
- 0.25 teaspoon asafoetida (hing)
- 1 tablespoon rice flour
- 0.75 teaspoon salt
- 1 cup oil
Instructions
Rinse and soak the toor dal and chickpeas together in water for about 2 hours.
Drain the soaked lentils and chickpeas completely. Make sure there is no excess water.
In a food processor, coarsely grind the lentils and chickpeas without adding any water, ensuring some texture remains.
Transfer the ground mixture to a mixing bowl.
Finely chop the onion, green chilies, ginger, curry leaves, and coriander leaves.
Add the chopped onions, green chilies, ginger, curry leaves, and coriander to the ground lentils mixture.
Add red chili powder, asafoetida, rice flour, and salt to the bowl. Mix all ingredients thoroughly using your hands or a spatula.
Heat the oil in a deep frying pan over medium heat.
Take a small portion of the mixture, about the size of a golf ball, flatten it slightly between your palms to form a disc.
Carefully place the formed vada into the hot oil. Fry a few vadas at a time, being careful not to overcrowd the pan.
Fry each vada until they are golden brown and crispy on both sides, approximately 4-5 minutes per batch.
Remove the vadas with a slotted spoon and drain on paper towels to remove excess oil.
Serve hot with coconut chutney or tomato ketchup.
Nutrition Facts
Calories |
2981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.7 g | 296% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1821 mg | 79% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 14.3 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3609 mg | 77% | |
*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.
