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Paruppu vadai

Festival special paruppu vadai recipe
5 from 2 votes
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  • 1/2 cup kadalai paruppu | chana dal
  • 1 teaspoon toor dal
  • Required salt
  • 1 teaspoon urad dal
  • 1/4 inch piece ginger
  • 2 red chilli deseeded
  • Curry leaves few
  • Pinch of sugar
  • A generous portion of asafoetida
  • 1/4 teaspoon butter or ghee


  • Firstly wash chana dal, urad dal, and toor dal well
  • Furthermore add water, deseeded red chilli, and soak for 2-3 hours
  • After the chana dal turn turns soft press transfer everything into a colander
  • Discard the water and use dal for vadai batter
  • Save 1 tablespoon of soak dal and transfer the remaining dal and red chilli into the small mixie jar
  • Pulse for 5 or 6 times until the dals are coarse ground
  • Add salt and grind at speed 1 once. Pulse again if required. Don't add water, ground coarse thick vadai  batter
  • Transfer the ground mixture into the vessel containing dal
  • Furthermore add  curry leaves, a pinch of sugar, a generous portion of asafoetida, and mix well
  • Heat enough oil in a heavy-bottomed deep pan
  • Grease your hands with water, pinch a small portion of the vadai, and roll. Place it on the other other hand and flatten the vadai with your palm
  • Alternatively, you can grease the parchment paper with oil. Grease your hands with water, pinch a small portion of the vadai, and roll. Place it on the parchment paper  and flatten the vadai
  • Prepare and keep 3 or 4 vadai based on your pan size for parallel frying
  • When oil is hot gently add the vadai and fry on medium flame
  • After one side is golden flip and fry another side till vadai turns golden and crispy
  • Drain the oil in an oil filter or place a paper towel on a colander
  • Serve hot with chutney


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  1. Urad dal prevents the vada from being too dry and hard crisp. For the best crispy paruppu vadai avoid adding excess urad dal
  2. Soak till chana dal turns soft press else vadai might turn hard crisp
  3. Discard the water completely then pulse. Moisture in the dal is enough for  pulsing
  4. Pulse the vadai batter and grind only once. Avoid continuous grinding
  5. fry vadai  in medium heat
  6. Avoid soaking for a long time. Excess soaking won't yield crispy vadai
  7. I have made vadai right after grinding so added salt. If you are planning to  fry vadai later, add salt before frying
  8. You can add red/ green chilli according to your taste
  9. Don't skip Asafoetida.It helps for digestion
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