paruppu vada

Paruppu Vada Recipe | Masala Vada

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Paruppu Vada Recipe | Masala Vada | with detailed step by step photos and video. An ideal evening tea time crispy and crunchy snack. A crispy & savory deep-fried fitter is a popular street food of South Indian cuisine. It is also known as masala vada.

A spicy fitter or snack recipe prepared from soaked and coarsely grounded chana dal/peas dal & spices. The process for making this recipe is simple & takes very little time rather than the time required for soaking the dal.

What is Dal Vada made of?

Dal Vada is made with chana dal. Chana dal are derived from brown chickpeas that have been husked and split. They have a lovely nutty taste and flavor. Chana dal is also known as Bengal gram in english.

So obviously Dal Vada is also called as Chana Dal Vada. It is also known as Parippu Vada in Malayalam and Paruppu Vadai in Tamil. The word parippu or paruppu means lentils.

How to make Paruppu Vada?

Paruppu Vada Recipe | Masala Vada | with detailed step by step photos and video. You can make this recipe using many kind of dals. I am going to use the authentic dal used for this recipe. It comes in a variety of names like, vada dal/matar dal/peas dal/chana dal.

Basically, it is prepared by grounding the soaked split chickpeas/chana dal or Bengal gram coarsely and then spiced with chilies, onion, and other dry spices. While grounding the chana dal, do not add any water to make a coarse paste. It has to be dry or otherwise, it may absorb more oil while deep frying. The prepared batter is then deep fried till it is crisp golden in color.

Furthermore, do check out our other snack recipes too. Hope you would like them.

Paruppu Vada Recipe | Masala Vada

Course: SnacksCuisine: South IndianDifficulty: Easy




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Recipe Video

Paruppu Vada Recipe | Masala Vada | with detailed step by step photos and video. An ideal evening tea time crispy and crunchy snack.


  • 1 cup matar dal/chana dal

  • 2 green chilies

  • 2 dried red chilies

  • 1/2 cup onion/shallots

  • 1 tbsp ginger, finely chopped

  • 3 sprigs of curry leaves

  • 1/2 tsp fennel seeds

  • 1/4 tsp asafoetida/hing

  • salt to taste

  • oil for frying


  • Firstly, in a large bowl wash and soak 1 cup chana dal, to 2 hours.paruppu vadaparuppu vadaparuppu vadaparuppu vada
  • Further, drain off the water and rest for 10 minutes. So that all water will be drained off.paruppu vada
  • Mean while, let us mix all the other ingredients in a bowl starting by ½ cup finely chopped onion or shallots, 2 sprigs of curry leaves, 1 tbsp crushed ginger, 2 green chilies finely chopped , ½ tsp crushed fennel seeds & ¼ tsp hing/asafoetida/kaayapodi (optional). Mix well & keep aside.paruppu vadaparuppu vadaparuppu vadaparuppu vada
  • Transfer the strained dal, 2 dry red chilies & curry leaves to a blender and blend to a coarse paste without adding any water. Keep aside 3 tbsp dal & mix at last for a crunchy bite.paruppu vadaparuppu vada
  • Now transfer the coarse dal paste into bowl. Add the kept aside whole dal along with the other ingredients.paruppu vada
  • Add the required salt & combine everything evenly using a spoon or our hands.
  • Grease your hands with oil or water & pinch lemon sized balls out of the dal mixture. Press it firmly over your palm & flatten the vada.paruppu vadaparuppu vadaparuppu vada
  • Heat oil in kadai & drop the shaped vada in hot oil.paruppu vada
  • Cook in medium flame until golden. Flip in between so that both sides are evenly golden and crisp.paruppu vada
  • Crispy vadas are ready to serve.


  • Do not add water while grinding the dal.
  • Grease your hands with oil or water to avoid the stickiness of the dal mix on our hands.

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