08/05/2026
Parripu (dal) Vada - I ran a workshop 2 years ago for these little snacks and after serving them more recently at the Edible Mach Maethlon Spring Fair , I have been asked to share the recipe again, so as promised .
Ingredients (makes 12–15 vadai):
250g chana dal (split chickpeas)
1 medium onion, finely chopped
2–3 green chillies, finely chopped
1–2 dried red chillies, crushed (optional)
1 tsp chilli flakes
1 tsp cumin seeds
10–12 curry leaves, chopped
1 tsp salt (adjust to taste)
Oil for deep frying
Method:
Rinse the chana dal well and soak it in cold water for 2 hours.
Drain the dal completely. Reserve 2 tablespoons of whole dal and set aside.
Add the remaining dal to a blender and pulse to a coarse paste. Do not add water. The texture should be rough, not smooth.
Transfer the mixture to a bowl. Add the reserved whole dal, chopped onion, green chillies, dried chillies, chilli flakes, cumin seeds, curry leaves and salt.
Mix well using your hands until everything is evenly combined.
Heat oil in a deep pan over medium heat.
Take small portions of the mixture, shape into flat discs (about 5–6 cm wide), and gently slide them into the hot oil.
Fry on medium heat until golden brown and crispy on both sides, about 4–6 minutes.
Remove and drain on kitchen paper.
Serve hot
Tips:
Make sure the dal is fully drained; excess water makes the vada break apart.
If the mixture feels too loose, chill it for 10 minutes before shaping.
Medium heat frying gives the best crunch without burning
These bites are perfect served with your favourite chutneys & sambols .
