Paruppu Vada
Paruppu Vada, a classic South Indian snack, is a crispy and flavorful lentil fritter that's perfect for tea-time indulgence. Made with protein-rich chana dal (split chickpeas), freshly chopped onions, aromatic curry leaves, green chilies, and a hint of asafoetida, these golden-brown vadas pack a punch of bold, earthy flavors with every bite. The addition of fennel seeds lends a subtle, sweet-spicy aroma that sets this fritter apart from the ordinary. Carefully shaped into flat discs and deep-fried to perfection, Paruppu Vada boasts a crunchy exterior while remaining wonderfully chewy inside. Whether served piping hot with coconut chutney, ketchup, or simply as-is, this vibrant dish is sure to win hearts at snack tables. Perfect for festive celebrations or rainy afternoons, Paruppu Vada brings the irresistible taste of traditional South Indian street food right into your kitchen.
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Recipe Information
Ingredients
- 1 cup chana dal (split chickpeas)
- 1 medium onion
- 2 pieces green chili
- 1 inch ginger
- 10 leaves curry leaves
- 0.25 teaspoon asafoetida (hing)
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 2 cups oil
Instructions
Rinse and soak the chana dal in water for about 2 hours. Once soaked, drain the water completely.
In a blender, add the soaked chana dal and pulse it a few times to get a coarse mixture. Be careful not to grind it too fine; it should still have some texture.
Finely chop the onion, green chilies, ginger, and curry leaves. Set them aside.
Transfer the coarsely ground dal into a large bowl. Add the chopped onion, green chilies, ginger, curry leaves, asafoetida, fennel seeds, and salt.
Mix everything thoroughly, ensuring that the spices and herbs are evenly distributed throughout the dal mixture.
Heat oil in a deep pan over medium heat. The oil should be about 2 inches deep for deep frying.
While the oil is heating, take small portions of the dal mixture and shape them into round, flat discs with your hands.
Once the oil is hot, carefully slide in a few of the vadas at a time into the oil. Fry them in batches without overcrowding the pan.
Fry the vadas until they turn golden brown and crispy on both sides. This should take about 3-4 minutes per batch.
Remove the fried vadas with a slotted spoon and drain them on paper towels to remove excess oil.
Serve the Paruppu Vadas hot with coconut chutney or ketchup as a delightful savory snack.
Nutrition Facts
Calories |
4790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 460.5 g | 590% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 30.9 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2258 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.
