chana dal vada recipe | dal vada recipe | paruppu vadai with detailed photo and video recipe. a popular south indian deep fried snack made with chana dal or split bengal gram. it is generally made for breakfast as a side dish to idli or dosa, but can also be made for a celebration feast. it is generally eaten by itself but tastes great with coconut chutney or green chutney.
vada recipes are very common in many south indian households and are included in most of the meal as a snack. generally, the vada recipes are made with lentil or dal which are soaked and coarsely grounded to form a thick batter. the same procedure holds good for the chana dal vada recipe or paruppu vadai recipe too. additionally, i have added spices like ginger, dill leaves, coriander leaves, cumin seeds and green chilli which adds flavour and taste to it.
furthermore, some easy and important tips and suggestions while preparing the chana dal vada recipe. firstly, 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. secondly, i have deep fried these vada’s which makes it a crisp and brittle parappu vadai. but you can make it via shallow fry or even pan fry but i would recommend to deep fry it. lastly, these vada’s can easily survive 4-5 days when preserved in an airtight container.
finally, i would like to highlight my other snacks recipes collection with this post of chana dal vada recipe. it includes recipes like medu vada, bread vada, palak vada, sabudana vada, moong dal vada, maddur vada, dahi vada, masala vada and rava vada recipe. in addition, do visit my other popular recipes collection like,
chana dal vada video recipe:
recipe card for chana dal vada recipe:
chana dal vada recipe | dal vada recipe | paruppu vadai
Ingredients
- 1 cup chana dal
- 1 inch ginger
- 2 chilli
- 1 tsp cumin / jeera
- 2 tbsp coriander, finely chopped
- 3 tbsp dill leaves, finely chopped
- 2 tbsp curry leaves, finely chopped
- pinch hing / asafoetida
- ½ tsp salt
- oil for deep frying
Instructions
- firstly, in a large bowl soak 1 cup chana dal for 2 hours.
- drain off the water and rest for 20 minutes or until the dal drains of water completely.
- transfer the soaked & drained chana dal into mixi.
- also add 1 inch ginger, 2 chilli and 1 tsp cumin.
- blend to a coarse paste without adding any water.
- now transfer the chana dal paste to a large mixing bowl.
- further add 2 tbsp coriander, 3 tbsp dill leaves, 2 tbsp curry leaves, pinch hing and ½ tsp salt.
- squeeze and combine them well.
- furthermore, grease your hand with oil and prepare small balls, flatten the vada.
- and deep fry in hot oil.
- also stir occasionally till until the dal vada turns golden and crisp.
- finally, serve dal vada hot along with masala chai.
how to make paruppu vadai with step by step photo;
- firstly, in a large bowl soak 1 cup chana dal for 2 hours.
- drain off the water and rest for 20 minutes or until the dal drains of water completely.
- transfer the soaked & drained chana dal into mixi.
- also add 1 inch ginger, 2 chilli and 1 tsp cumin.
- blend to a coarse paste without adding any water.
- now transfer the chana dal paste to a large mixing bowl.
- further add 2 tbsp coriander, 3 tbsp dill leaves, 2 tbsp curry leaves, pinch hing and ½ tsp salt.
- squeeze and combine them well.
- furthermore, grease your hand with oil and prepare small balls, flatten the vada.
- and deep fry in hot oil. or preheat and bake at 180 degree celcius for 25 minutes or until it turns golden and crisp.
- also stir occasionally till until the dal vada turns golden and crisp.
- finally, serve chana dal vada hot along with masala chai.
notes:
- firstly, do not over soak dal, as vada will not turn crunchy.
- also, do not add salt while grinding, as they release water.
- furthermore, if the dough turns watery, add a tbsp of rice flour.
- alternatively, add onions to enhance the flavour of chana dal vada recipe.
- finally, store chana dal vada in an airtight container for 3 days.