Paleo Paruppu Vada
Discover a guilt-free twist on a beloved South Indian classic with our Paleo Paruppu Vada recipe! Perfectly crunchy on the outside and packed with wholesome goodness inside, these lentil fritters are made with yellow split lentils (chana dal), nutrient-rich butternut squash, and aromatic spices like fennel seeds and fresh curry leaves. Keeping it paleo-friendly, this recipe omits grains and uses coconut oil for frying, ensuring a healthy yet delicious snack that’s gluten-free and dairy-free. With a hearty, textured mix and a touch of heat from green chili and black pepper, these vadas are a flavorful celebration of clean eating without compromise. Serve them warm with your favorite paleo-friendly chutney for an irresistible treat that’s as nutritious as it is satisfying. Ready in under an hour, these savory bites are perfect for sharing or indulging solo!
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Recipe Information
Ingredients
- 1 cup Yellow Split Lentils (Chana Dal)
- 1 cup Butternut Squash, diced
- 0.5 cup Onion, finely chopped
- 10 leaves Fresh Curry Leaves
- 1 Green Chili, finely chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Fennel Seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper, ground
- 0.5 cup Coconut Oil
- 2 tablespoons Coriander Leaves, chopped
Instructions
Rinse the chana dal thoroughly in water and then soak it in a bowl with enough water to cover for 2 hours.
Drain the soaked chana dal and transfer half of it to a food processor. Add the diced butternut squash.
Pulse the mixture just until it forms a coarse paste. Avoid overprocessing as some texture is preferred.
In a large bowl, combine the remaining chana dal, the processed lentil-squash mixture, chopped onion, curry leaves, green chili, grated ginger, fennel seeds, salt, and black pepper. Mix well.
Add chopped coriander leaves to the mixture. Form small patties or vadas using your hands—about 2 inches in diameter.
Heat the coconut oil in a heavy-bottomed pan over medium heat.
Once the oil is hot, gently slide the vadas into the pan. Do not overcrowd the pan; cook in batches if necessary.
Fry the vadas for 4-5 minutes on each side until they are golden brown and crisp.
Remove the fried vadas from the oil and drain them on a paper towel to remove excess oil.
Serve the Paleo Paruppu Vada warm with a side of chutney or dip of your choice.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 13.9 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2502 mg | 53% | |
*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.
