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    Home » Appetizers/Snack » Deep Fried Snacks » Paruppu Vadai, How to make Crispy Paruppu vadai.

    Paruppu Vadai, How to make Crispy Paruppu vadai.

    Jul 25, 2020 · Modified: Sep 25, 2021 by Priya_Srinivasan ·

    Jump to Recipe Jump to Video Print Recipe

    Paruppu vadai also known as chana dal vadai is a deep fried snack made with chana dal. This is a No onion, No garlic recipe and made especially during festivities.

    Paruppu Vadai

    Many prefer urad dal vadai to the chana dal vadai, as the latter turns a bit dry, if not made properly. 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 something the same evening.

    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.

    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.

    Kadalai Paruppu Vadai

    What is the secret ingredient?

    • Amma adds a handful of almonds when she soaks chana dal for the vadai.
    • The dal should be soaked well and must be ground with almost no water.
    • The batter shouldn’t be ground very smooth. There should little coarse bits of dal in the batter.
    • While shaping the vadai, make sure you make it thin and not thick vadai.
    • Finally be patient while frying, keep the oil at medium heat. Do not crowd the pan while deep frying the vadai.
    Crispy vadai

    How to make Kadalai Paruppu Vadai

    The chana dal/kadalai paruppu has to be well soaked. i usually soak it for 3-4 hours. If making the vadai for a festivity at home, the trick is to soak the dal, as soon as you enter the kitchen to begin the day’s cooking.

    Soaking chana dal

    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.

    Grinding vada batter

    After 3 -4 hours of soaking, drain all the water, 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.

    vada batter

    Heat the oil and when it reaches the correct temperature, start frying the vadai. We do not use any kind of thermometer to check the temperature of oil, just drop a small amount of vadai batter into hot oil, when it sizzles and raises up, then the oil is ready. So convenient isn’t?

    shaping vadai

    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.

    frying vada

    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.

    Deep fried vadai

    Paruppu Vadai|How to make Paruppu Vadai

    Paruppu vadai also known as chana dal vadai is a deep fried snack made with chana dal. This is a No onion, No garlic recipe and made especially during festivities.
    5 from 11 votes
    Print Pin Rate
    Course: Appetizer, Side Dish, Snack
    Cuisine: Indian
    Keyword: Chana dal vadai, Chana vada, Crispy vadai recipe, How to make paruppu vadai, How to make vadai, No Onion No garlic snack, Vada recipe
    Prep Time: 4 hours
    Cook Time: 20 minutes
    Total Time: 4 hours 20 minutes
    Servings: 6
    Calories:

    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
    • Oil for deep frying the vadai any vegetable oil, i used sunflower oil

    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

    • 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.

    Disclaimer

    I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

    Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen
    For Recipe VideosSubscribe & Follow @Icampinmykitchen on Youtube

    Enjoy these deep fried snack with a cup of coffee or tea. They taste better when served hot straight from the pan.

    If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
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    Chana dal vadai

    Other snack recipes

    • Masala cheeyam
    • Spinach Dhokla
    • Chana dal halwa
    • Chana sundal
    Paruppu vadai pin

    More Deep Fried Snacks

    • Baby Corn Pakoda | Deep-Fried & Air-fryer Recipe
    • Urad Dal Murukku|Ulundhu Murukku – Diwali Snack
    • Leftover Rice pakoda
    • Ragi Ribbon Murukku/Ragi Ribbon Pakoda

    Reader Interactions

    Comments

    1. Nayna Kanabar

      August 01, 2020 at 1:08 am

      5 stars
      What a lovely crispy vadai. I would love to eat these with chutney and a cup of tea for a lovely tea time treat.
      Nayna Kanabar recently posted…Orange, Ginger, and Lemon Grass Iced TeaMy Profile

      Reply
    2. ARCHANA

      August 01, 2020 at 12:46 pm

      5 stars
      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.
      ARCHANA recently posted…Kankiche Dive RecipeMy Profile

      Reply
    3. Bless my food by Payal

      August 08, 2020 at 12:33 pm

      5 stars
      With each little tip and trick, you made this recipe more interesting and worth trying. I am just loving it.

      Reply
    4. Pavani

      August 10, 2020 at 4:51 am

      5 stars
      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.
      Pavani recently posted…Chocolate Peda Recipe using Ricotta CheeseMy Profile

      Reply
    5. Lata Lala

      August 10, 2020 at 6:18 pm

      5 stars
      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.

      Reply
    6. Uma Raghupathi

      August 13, 2020 at 8:24 am

      5 stars
      Paruppu vadai or chana dal vada looks so tempting! I usually make this for the evening! with a cup of chai, this is divine:)

      Reply
    7. Mayuri Patel

      August 14, 2020 at 6:52 pm

      5 stars
      Crunchy, crispy, tempting and mouthwatering. Love paruppu vadai. perfect with some chutney and a cup of hot tea.
      Mayuri Patel recently posted…Knickerbocker GloryMy Profile

      Reply
    8. Padma Veeranki

      August 15, 2020 at 1:57 am

      5 stars
      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!!
      Padma Veeranki recently posted…Instant Rava Dhokla Recipe – Tiranga Dhokla Recipe | Sooji Dhokla Recipe | Sandwich Dhokla Recipe | Tricolour Dhokla – Independence Day SpecialMy Profile

      Reply
    9. Jagruti's Cooking Odyssey

      August 15, 2020 at 11:31 am

      Loving the addition of almonds in this recipe, crispy and crunchy vada perfect with chai.Lovely share
      Jagruti’s Cooking Odyssey recently posted…EGGLESS CONDENSED MILK CUPCAKES | FLUFFY AND LIGHTMy Profile

      Reply
    10. sapana

      August 15, 2020 at 1:37 pm

      5 stars
      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.

      Reply
    11. Amrita Roy

      August 16, 2020 at 11:02 am

      5 stars
      Thank you for sharing tips and tricks to make the best paruppu vadai … your picture makes me drool over them.

      Reply
    12. Vandana

      August 23, 2020 at 3:43 pm

      5 stars
      I love chana dal vada but never knew it’s called paruppu vadai. They look delicious, will try them soon. Thanks for the recipe.

      Reply

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