Paruppu vadai is a crispy South Indian snack made with soaked chana dal, spices and herbs. Learn how to make crunchy chana dal vada at home with step-by-step photos and tips for perfect texture.y during festivities.
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What is Paruppu Vadai
Paruppu vadai is a traditional South Indian fritter made with chana dal (kadalai paruppu), spices, and herbs. The soaked lentils are ground coarsely, shaped into small patties, and deep-fried until crisp.
This snack is also widely known as Masala Vada, Chana Dal Vada, Kadalai Paruppu Vadai.
It is commonly served as a tea-time snack with onion and other spices. It is a common festival food across Tamil Nadu. Dal vadai or aama vadai is considered auspicious to make during festivities.
Today's aama vadai recipe shares amma's method of making perfectly crispy kadalai paruppu vadai. A simple trick ensures perfectly crunchy vadai every time. These vadai, remain crispy for a long time.
The Love Hate Relationship
Growing up, paruppu vadai was a regular treat in our home, especially during festival days. We love to eat chana dal vadai or aama vadai as it is usually called, straight from the stove. Paruppu vadai turns a bit dry later. For the same reason, many prefer urad dal vadai over this crispy treat.
I totally agree with the above statement. I also hated paruppu vadai , amma used to make only 4 or 5 just as offering/neivedhiyam for the poojai. There were no takers for the paruppu vadai and she would make it into kunukku for evening snack.
Later, she came up with a trick to make the delicious and crispiest chana dal vada that no can resisit. Her vadai is so popular in our apartment and she would carefully pack and send some for her colony friends.
If you are looking for a masala vadai with onion and other spices, check this cabbage masala vadai. These vadai are best with tea on a laid-back weekend evening.
Tips for Crispy Paruppu Vadai
Here are a few tips to make perfectly crunchy vadai every time:
- Amma's secret is handful of almonds. She soaks it along with chana dal for the vadai.
- Soak the dal well. Soak the chana dal for about 3-4 hours so it grinds easily while still keeping some texture.
- Grind the batter coarse. Avoid grinding the dal into a smooth paste. A coarse texture gives the vadai its signature crunch.
- Do not add too much water.The batter should be thick enough to shape easily.
- Shape thin vadai. While shaping the vadai, make sure you make it thin and not thick vadai.
- Fry on medium heat. Finally be patient while frying, keep the oil at medium heat. Do not crowd the pan while deep frying the vadai.
Serving Suggestions
These crunchy paruppu vadai taste best when served hot and crisp. They pair beautifully with an array of chuntey or a simple tomato ketchup.
If you are planning a party with these crispy aama vadai, serve them with some coconut chutney and tomato chutney.
They are also a nice addition to a South Indian tiffin platter. Hot delicious varagu venpongal, with some crispy vadai and chana dal halwa would taste out of the world. Especially during a weekend brunch, followed by an afternoon nap.
I enjoy pairing them with some Spinach dhokla or corn dhokla. It would pair beautifully with a strong filter coffee for my evening get-together with friends.
Talking about crispies, have you tried these masala cheeyam . Irresistible snack with your evening tea.
Step by Step Instructions to make Paruppu Vadai
- The chana dal/kadalai paruppu has to be well soaked. I usually soak it for 3-4 hours. The trick is to soak the dal, as soon as you enter the kitchen to begin cooking.
- I soak around 10 almonds for 1 cup of chana dal and 5-6 nos red chilies with the dal. The chili numbers depend upon how spicy you prefer your vadai. Both my kids love to munch on these crispy chana dal vadai, so i keep the spice medium.
- After 3 -4 hours of soaking, drain all the water. Take all the ingredients in a mixer jar add curry leaves, coriander leaves to the dal. Grind it close to fine batter. Do not grind it smooth, we need a bit of crunch and crisp.
- Heat the oil and when it reaches the correct temperature, start frying the vadai. To check the readynes of the oil, just drop a pinch of batter into hot oil. If it sizzles and raises up immediately, then the oil is ready. So convenient isn't?
- When the oil is ready, keep the gas stove in medium and start frying the vadai. Deep fry them in batches, i fry 4 at a time. Shape them thin, drop them in to hot oil. Do not disturb the vadai immediately, let it sit for a 30 seconds undisturbed.
- After a minute, stir the oil for the vadai to separate and cook well on both sides to golden brown. Remove the vadai with a slotted spoon and drain on a kitchen towel. Enjoy the yummiest and crispiest kadalai paruppu vadai you have ever tasted.
Paruppu Vadai|How to make Paruppu Vadai
Equipment
- Indian style mixie or any heavy blender for grinding the vada batter
- Heavy pan for deep frying
Ingredients
- 1 cup Kadalai Paruppu/chana dal
- 10 nos almonds see notes for alternatives
- 6 nos red chilies i used round variety
- ½ teaspoon hing/asafoetida
- 1 teaspoon coriander seeds optional
- a sprig of curry leaf
- few coriander leaves
- ¾ teaspoon salt or to taste
- 1 teaspoon ghee/hot oil
- 250 ml Sun flower oil for deep frying
Instructions
- Wash the chana dal twice in running water and then soak it in water along with almonds and red chilies in water for 3-4 hours. Hydrating the dal is very important, to get good vadai.
- After the said time, drain all the water from the dal. Take the dal along with the soaked almond and red chilies, in a mixer. Add curry leaves and coriander leaves, raw coriander seeds to the dal. Grind it to a almost smooth batter without adding any water.
- Do not operate the mixie continuously. Pulse and grind. If you feel the mixture is getting too dry, add 2 tsps of water at a time and grind again. Remember not to grind the batter smooth. We need little bits and pieces of broken dal here and there.
- Transfer the dal to another bowl. Add hing and salt to the batter and mix it well with your hands. Add a teaspoon of ghee or hot oil to the batter and mix. I have missed this step while making vadai, though this didn't change the texture or taste of the vadai, amma says it will keep the vadai crisp and palatable for long time.
- Heat oil in a heavy bottom pan. When the oil is hot, drop a small round of batter in to the hot oil, when it sizzles up immediately, then the oil is ready for frying
- Wet your left palm, and take a small lemon sized batter in a right palm, place it on the left palm and shape it into a circle. Make sure the circle is thin and in round shape. Transfer the shaped vadai in to your right palm and slide it slowly into hot oil. Take care while doing so.
- Fry them in batches, i did 4 at at time. Let the dropped vadai sit for a 30 seconds untouched, then stir the oil with a slotted spoon, let the cook golden brown on both sides.
- Remove the vadai with a slotted spoon and drain them on a paper towel. Enjoy the vadai with hot cup of coffee/tea.
- The above measurements give 15-18 vadai, when shaped thin and the correct size.
Video
Notes
- The above measurements give 15-18 vadai, when shaped thin and the correct size.
- If you are allergic to nuts, you can use 1-2 tablespoon of urad dal in place of almonds while soaking.
- I have used 6 nos red chillies in the recipe, it depends on your spice level. Both my kids enjoy the vadai, so i keep it medium spiced.
- I usually add a teaspoon of coriander seeds the batter as it gives a nice aroma to the vadai, it is optional, if you dont prefer, skip it.
- Do not overcrowd the pan while deep-frying the vadai. Keep the flame in medium.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Nayna Kanabar says
What a lovely crispy vadai. I would love to eat these with chutney and a cup of tea for a lovely tea time treat.
ARCHANA says
Why o why do you tempt me so?? I wonder if I can make these in the air-fryer. Paruppu vaddai is my favourite and the weather is just right for them.
getting this out of my head is going to be difficult.
Bless my food by Payal says
With each little tip and trick, you made this recipe more interesting and worth trying. I am just loving it.
Pavani says
Paruppu vadai look so crispy and inviting. My mom makes delicious masala vada and I still have to master my technique. Thanks to your tips - I am going to try your recipe soon.
Lata Lala says
Omg ....these Paruppu Vadai/Chana dal vadai
look so inviting. I want to pick it from screen. It would be perfect with hot cup of masala chai.
Beautiful clicks as well.
Uma Raghupathi says
Paruppu vadai or chana dal vada looks so tempting! I usually make this for the evening! with a cup of chai, this is divine:)
Mayuri Patel says
Crunchy, crispy, tempting and mouthwatering. Love paruppu vadai. perfect with some chutney and a cup of hot tea.
Padma Veeranki says
Paruppu vadai look so crispy with perfect texture...adding almonds to chana dal is something new to me, I will try next time!! Perfect snack with a cup of coffee!!
Jagruti's Cooking Odyssey says
Loving the addition of almonds in this recipe, crispy and crunchy vada perfect with chai.Lovely share
sapana says
Chana dal vadai is my favorite to enjoy with tea. It looks so delicious and crispy from outside, must be soft inside as well. A perfect snack to enjoy anytime.
Amrita Roy says
Thank you for sharing tips and tricks to make the best paruppu vadai ... your picture makes me drool over them.
Vandana says
I love chana dal vada but never knew it's called paruppu vadai. They look delicious, will try them soon. Thanks for the recipe.