Dal Vada/ Paruppu Vadai

This is a favorite South Indian tea time snack. Made with Channa dal, its crisp on the outside and soft on the inside. I will be tempted to have these, especially on chilly days. Just the aroma of the vadas being fried will bring me warmth.


Channa dal – 1 cup

Onions – 2 medium ones, finely chopped

Red chillies – 5-6

Green chilli – 1/2, finely chopped

Fennel/Aniseed – 2 tsp

Asafoetida powder – a pinch

Curry leaves – few, torn

Salt to taste

Oil for deep frying


  1. Wash and soak the channa dal in water for minimum 2 hours. Vadai 1
  2. Drain the water completely once soaked. Vadai 2
  3. Take the red chilli in a mixer/blender and run the mixer once. To this add the drained dal and grind coarsely without adding water. You should see the whole dal here and there.Vadai 10
  4. Transfer to a bowl. Add the finely chopped onions, green chilli, curry leaves, salt, asafoetida and fennel seeds. Vadai 3
  5. Gently mix them. Vadai 4
  6. Make medium sized rounds and flatten them with your fingers. Vadai 5
  7. Heat oil in a deep frying pan. Once hot, keep the flame in medium and drop the vadas one by one and fry until the sizzling of the oil stops. Vadai 6
  8. Drain on a paper towel and serve hot. Vadai 9


  1. Dal must be ground coarse. Vada won’t be crisp if it is ground smooth.
  2. Make the vadas as soon as onions are mixed with the dal mixture. Onions will leave water if left for a long time and it will change the texture of the vadas.



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