Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Paruppu Vadai - South Indian lentil fritter
Paruppu Vadai or masal vadai whatever name you call it, it doesn't matter. Popular and delicious food will be always called by different names in different regions.
Course
Appetizer
Cuisine
Indian
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
4
people
Calories
322
kcal
Author
Sujatha Muralidhar
Ingredients
For prepping
1
cup
chana dal
/ split chickpea-soaked for 2 hours
For grinding
1
teaspoon
fennel seeds
1
teaspoon
cumin seeds
2
tablespoon
ginger
roughly chopped
4
cloves
garlic
1
red chili
½
teaspoon
salt
or as required
For making
1
onion
finely chopped
10
curry leaves
chopped
1
green chili
/ serrano pepper-minced
For deep frying
4
cups
vegetable oil
for frying
Instructions
For grinding
Soak chana dal for about 2 hours.
In the blender jar, add ginger, garlic, fennel seeds, cumin seeds, red chili, soaked chana dal, and salt.
Grind it to a coarse mixture.
For making
In a mixing bowl, add this ground mixture, finely chopped onion, curry leaves and minced green chilies.
Make small 20 balls out of the mixture. And take a chana dal mixture ball, and pat it to a thin flat circle by pressing in between your palms.
For deep frying
Over medium heat, place a pan and add vegetable oil.
Once the oil becomes medium hot, gently slide the chana dal vada into the oil.
Without crowding the pan add upto five-seven vadas-accoding to the size of the pan.
Deep fry them until the vada becomes crispy on both the sides, by flippinng them occasionally.
Serve hot with coconut chutney.
Notes
Do not soak more thant 6 hours. Then the vada absorbs more oil while frying.
Nutrition
Calories:
322
kcal
|
Carbohydrates:
35
g
|
Protein:
8
g
|
Fat:
18
g
|
Saturated Fat:
13
g
|
Sodium:
333
mg
|
Potassium:
112
mg
|
Fiber:
12
g
|
Sugar:
3
g
|
Vitamin A:
202
IU
|
Vitamin C:
70
mg
|
Calcium:
113
mg
|
Iron:
2
mg