Dal Vada | Masala Vada | Parippu Vada
Dal Vada, alternatively known as Parippu Vada, Chana Dal Vada, or Masala Vada, are savory, seasoned, crispy fritters widely enjoyed as a popular street food in South India. They are both gluten-free and vegan.
Ingredients
For Soaking Chana Dal
- ½ cup chana dal – 120 grams (husked and split bengal gram)
- 1 cup water – for soaking
More Ingredients
- ⅓ to ½ cup chopped onions – 60 grams onions or 1 medium-sized onion
- 1 teaspoon finely chopped ginger or 1 inch ginger – optional
- ½ to 1 teaspoons chopped green chilies or 1 to 2 green chillies
- 10 to 12 curry leaves or 1 sprig
- 2 tablespoons chopped coriander leaves
- ½ teaspoon rock salt (edible and food grade) or white salt – add as per taste
- oil for deep frying, as required
Instructions
Soaking Chana Dal
- Rinse chana dal for a couple of times in water.
- Soak the lentils in 1 cup water for 2 hours.
- Drain the soaked lentils very well. There should be no water in the soaked dal.
Making Dal Vada Mixture
- Then add the soaked lentils in a mixer-grinder or blender.
- Without adding any water, grind to a coarse mixture. Some whole chana dal should be there in the mixture. I have not added any water, while grinding.
- If you add water, then it becomes difficult to shape them. If you are not able to grind at all, then add 1 to 2 tablespoons water.
- Now take the coarsely ground chana dal in a bowl.
- Add chopped onions, green chilies, curry leaves and chopped coriander leaves. You can also add chopped ginger.
- Season with salt. Mix very well. Check the taste and add more salt if needed.
- Now make small or medium sized balls from the mixture.
- Flatten them and place them on a plate or tray.
- You can use a banana leaf or plastic sheet or a ziplock bag to place the shaped vada.
Frying Parippu Vada
- Heat oil for deep frying in a kadai or pan on medium heat.
- Check the oil temperature by dropping a small portion of the batter in the oil. If it comes up steadily & quickly, the oil is hot enough for frying.
- Now carefully slid the prepared dal vada in the hot oil.
- Fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side. Lower the flame while frying if the oil becomes too hot.
- Fry till they become golden and crisp. When the onions on the crust of the vada, look golden, this means the dal vada is done.
- Place them on kitchen paper towels to get rid of extra oil.
- Fry the remaining dal vada this way in batches.
- Serve the dal vada hot with coconut chutney or tomato ketchup.
Nutrition
Calories: 69kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 99mgPotassium: 6mgFiber: 3gSugar: 1gVitamin A: 36IUVitamin C: 17mgCalcium: 24mgIron: 1mg
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