Vegan Paruppu Vada
Experience the irresistible crunch and bold flavors of Vegan Paruppu Vada, a plant-based twist on the classic South Indian lentil fritter. Made with coarsely ground split pigeon peas (toor dal), these golden fried vadas are infused with aromatic fennel seeds, ginger, garlic, and a hint of spice from green chilies and red chili powder. Fresh curry leaves and vibrant coriander add herby freshness, while a touch of rice flour ensures a perfectly crispy texture. Easy to prepare, they are soaked, blended, and shaped into discs before being fried to perfection. Ready in under an hour, these gluten-free fritters are ideal as a snack or appetizer, served hot with coconut chutney or tangy tomato ketchup. Perfect for vegans and lovers of traditional Indian cuisine, this Paruppu Vada recipe is a hearty, flavorful treat that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Split Pigeon Peas (Toor Dal)
- 0.5 cup Onion
- 2 pieces Green Chili
- 10 leaves Curry Leaves
- 1 inch Ginger
- 2 cloves Garlic
- 1 teaspoon Fennel Seeds
- 1 teaspoon Salt
- 0.5 teaspoon Red Chili Powder
- 0.25 teaspoon Asafoetida (Hing)
- 2 tablespoons Rice Flour
- 0.25 cup Coriander Leaves
- 2 cups Oil
Instructions
Rinse the split pigeon peas (toor dal) in water and soak them for about 2 to 3 hours.
Drain the water from the soaked dal and grind it coarsely without adding any water. Set aside.
Finely chop the onion, green chilies, curry leaves, ginger, and garlic.
In a large mixing bowl, combine the coarsely ground dal with the chopped onion, green chilies, curry leaves, ginger, garlic, and fennel seeds.
Add salt, red chili powder, asafoetida (hing), and rice flour to the mixture and mix well.
Chop the coriander leaves finely and add them to the mixture.
Mix everything thoroughly until all ingredients are well incorporated. The mixture should be firm enough to hold shape; adjust salt if necessary.
Heat oil in a deep frying pan over medium heat.
While the oil is heating, take a small portion of the mixture and flatten it slightly into a small, round disc on your palm.
Once the oil is hot, gently slide the prepared vada into the oil. Fry in batches, ensuring not to overcrowd the pan.
Fry the vadas on medium flame until they turn golden brown on both sides. Remove them using a slotted spoon and drain excess oil on a paper towel.
Serve hot with coconut chutney or tomato ketchup.
Nutrition Facts
Calories |
4813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.3 g | 580% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 6.9 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3298 mg | 70% | |
*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.
