Nut-Free Paruppu Vada
This Nut-Free Paruppu Vada recipe offers a delightful twist on the traditional South Indian lentil fritters, perfect for those with nut allergies. Made with soaked chana dal (split chickpeas) and enriched with aromatic spices like fennel seeds, asafoetida, and curry leaves, these crispy golden vadas pack a punch of flavor with every bite. The addition of rice flour ensures the perfect crunch, while finely chopped onions and a coarse dal mixture create the ideal texture. These vadas are deep-fried to perfection and served piping hot, making them a crowd-pleasing savory snack, whether paired with coconut chutney or your favorite cup of chai. Quick to prepare and completely nut-free, they’re a fantastic vegetarian appetizer for breakfast, tea time, or special occasions. Keywords: nut-free paruppu vada recipe, lentil fritters, South Indian snack, crispy vada, chana dal recipe.
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Recipe Information
Ingredients
- 200 grams Chana Dal (split chickpeas)
- 2 units Green chilies
- 1 inch piece Ginger
- 10 leaves Curry leaves
- 1 medium Onion
- 1 teaspoon Fennel seeds
- 1 pinch Asafoetida (Hing)
- 1 teaspoon Salt
- 1 tablespoon Rice flour
- 500 ml Oil
Instructions
Rinse the chana dal thoroughly in water and then soak it in water for about 2 hours.
Drain the soaked chana dal well. Transfer 3/4 of the dal into a blender.
Add green chilies, ginger, and a few curry leaves to the blender with the dal. Blend to a coarse mixture without adding any water.
Chop the onion finely. Add it, along with the remaining whole dal, to the ground mixture from the blender.
Mix in the fennel seeds, asafoetida, and salt. Ensure even distribution of spices in the mixture.
Add rice flour to the mixture to help absorb moisture and enhance crispiness.
Heat oil in a deep frying pan over medium flame.
While the oil is heating, divide the dal mixture into small lemon-sized portions. Flatten each portion into a circular disc.
Check the oil's readiness by dropping a small bit of the mixture into the oil. If it sizzles and rises to the surface without browning quickly, the oil is ready.
Carefully slide 3-4 vadas into the hot oil, keeping them well-spaced to ensure even cooking.
Fry the vadas over medium heat, turning occasionally, until they are golden brown and crispy on both sides.
Remove the vadas with a slotted spoon and transfer them to a plate lined with paper towels to absorb the excess oil.
Repeat the frying process with the remaining mixture. Serve hot with coconut chutney or tea.
Nutrition Facts
Calories |
4931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 472.6 g | 606% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 30.9 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2244 mg | 48% | |
*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.
