Soy-Free Paruppu Vada
Crispy, golden, and bursting with bold South Indian flavors, Soy-Free Paruppu Vada is a delectable twist on the classic paruppu vada, made entirely without soy products. This protein-packed snack combines coarsely ground chana dal and toor dal to create a texture that's delightfully crunchy on the outside and tender on the inside. Infused with aromatic ingredients like fennel seeds, asafoetida, curry leaves, and fresh coriander, each bite is a savory explosion of spice and herbs. Perfect as a tea-time treat or party appetizer, these vadas are deep-fried to perfection and pair wonderfully with your favorite chutney or dipping sauce. Whether you're avoiding soy or simply craving a vegan-friendly Indian snack, this recipe is an easy yet impressive crowd-pleaser. Ready in under an hour, it's a must-try for lovers of authentic and flavorful cuisine!
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Recipe Information
Ingredients
- 1 cup Chana Dal (Split Chickpeas)
- 0.5 cup Toor Dal (Split Pigeon Peas)
- 1 medium Onion, finely chopped
- 2 small Green Chilies, finely chopped
- 1 teaspoon Ginger, grated
- 10 leaves Curry Leaves, finely chopped
- 2 tablespoons Coriander Leaves, finely chopped
- 1 teaspoon Fennel Seeds
- 1 teaspoon Salt
- 0.5 teaspoon Asafoetida (Hing)
- for deep frying Vegetable Oil
Instructions
Rinse the chana dal and toor dal in water until the water runs clear. Soak them together in enough water for 2 hours. Drain well after soaking.
In a food processor, grind the soaked dals coarsely without adding water. The texture should be thick and chunky, not a smooth paste.
Transfer the ground dal to a mixing bowl. Add the finely chopped onion, green chilies, grated ginger, curry leaves, coriander leaves, fennel seeds, salt, and asafoetida. Mix everything well to combine.
Heat vegetable oil in a deep frying pan over medium heat.
To shape the vadas, take a tablespoon of the dal mixture, roll it into a ball, and then flatten it gently between your palms to form a disc. Repeat with the remaining mixture.
Once the oil is hot, carefully slide in a few vadas at a time, making sure not to overcrowd the pan.
Fry the vadas on medium heat, turning occasionally, until they are golden brown and crisp on the outside. This should take about 5-7 minutes per batch.
Remove the fried vadas with a slotted spoon and drain excess oil on paper towels.
Serve the paruppu vadas hot with chutney or sauce of your choice.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 60.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 29.9 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3422 mg | 73% | |
*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.
