Paruppu Vadai (Dal Vada)

Paruppu vadai, also known as aama vadai or dal vada is a south-indian specialty item. It is usually made along with milk-and-sugar-based paysams as neivedyam (offering) to God.  

A yummy savory that can be had just as a snack. You can add chopped onions for masala vada(i). 


Bengal gram split (chana dal): 1 cup
Green chillies: 2
Dry red chillies: 2
Curry leaves: 4-5
Ginger: half inch piece
Asafoetida powder: a pinch
Salt to taste
Oil for frying  


  1. Soak the dal in water for 2-3 hours.
  2. Chop the green chillies and ginger.
  3. Drain the water. Reserve a teaspoon of dal. Grind the rest along with the remaining ingredients except oil into a coarse paste. Use 2-3 teaspoons of water when grinding, if required.
  4. Empty contents into a bowl. Mix in the reserved dal (that you did not add while grinding) – this adds a crunch to the vadas.
  5. dal-vada-batter.jpg

  6. For making vadais, you can use a plastic sheet or the palm of your hand. I prefer using the plastic sheet as we can make several vadais at a time.
  7. Wet the sheet with a little water and also your hand.
  8. Make lemon-sized balls of the batter and flatten on the sheet like a cutlet with your fingers.
  9. Heat oil in a frying pan (kadhai). When the oil is hot, turn the heat to medium and slip the vadas carefully into the oil – about 2-3 at a time.
  10. Fry till golden brown. Remove from the oil and drain to remove excess oil.
  11. dal-vada-closeup.jpg

  12. The vadas are ready to be served and enjoyed – garma-garam! You can serve it with chutney as well.
  13. dal-vadas.jpg

  14. You can also enjoy this vadai by immersing in rasam for a couple of hours. Rasam vadai ready!

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