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masal vadai

Paruppu vadai

Paruppu vadai is a deep-fried lentil fritter very popular in South India
Course Snack, Street food
Cuisine Indian, South Indian
Keyword Masala vadai, Tea kadai masala vadai
Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 2 hours
Total Time 2 hours 35 minutes
Servings 15 nos
Author Hema Magesh


  • 1 cup chana dal (split chickpeas)
  • 1 medium-sized big onion
  • 3 green chillies
  • 1 piece of ginger
  • a few curry leaves
  • a few coriander leaves
  • ½ tsp cumin seeds
  • 1 tsp fennel seeds
  • tsp asafoetida/perungayam/hing
  • a handful roasted gram dal(optional)
  • salt as needed
  • ½ tsp red chilly powder(if needed)
  • water for grinding(as needed)
  • oil for deep-frying (as needed)


  • Soak the chana dal for 2 hours in sufficient quantity of water.
    Paruppu vadai step 1
  • Roughly pulse the ingredients from chillies to asafoetida in the list above.
  • Add the soaked chana dal and roasted gram dal and grind to a coarse mix adding very little water.
    Paruppu vadai preparation step 3
  • Add the finely chopped onions and give it a quick pulse.
  • Transfer this ground mix to a container and add salt as needed.
    Paruppu vadai preparation step 4
  • Heat up a sufficient quantity of oil in a frying pan on medium flame.
    Paruppu vadai preparation step 5
  • Make small flattened balls of the ground dal and drop them into the oil. Remove when they are cooked and become brown on both sides.
    Paruppu vadai preparation step 6
  • Serve with coconut chutney, tea, or even variety rice.