Crispy, crunchy lentil fritters from Kerala, packed with onions, ginger, and green chilies. This beloved South Indian tea-time snack is savory, spicy, and incredibly addictive.
Prep15 min
Cook25 min
Soak120 min
Servings4
Serving size: 3 vadas
350cal
13gprotein
41gcarbs
Ingredients
1 cup Chana Dal (Also known as split chickpeas)
0.25 cup Toor Dal (Also known as split pigeon peas)
1 cup Onion (Finely chopped)
3 pcs Green Chili (Finely chopped, adjust to taste)
Crispy on the outside, soft and fluffy on the inside, these savory lentil fritters are a beloved South Indian breakfast and snack. Made from a ground urad dal batter, they are traditionally deep-fried to golden perfection and best enjoyed hot with sambar and coconut chutney. Note: This recipe requires 3-4 hours of inactive soaking time for the lentils.
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
Crispy, protein-packed Vadas with tangy coconut chutney – a soul-satisfying snack combo!
This kerala dish is perfect for snack. With 802.1500000000001 calories and 28.450000000000003g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
(For deep frying)
Instructions
1
Soak and Prepare the Lentils
Rinse the chana dal and toor dal together under cool running water until the water runs clear.
Place the rinsed dals in a bowl and cover with ample water. Let them soak for 2 to 3 hours. Do not over-soak.
After soaking, drain the dals completely in a colander. Let them sit for 10-15 minutes to ensure all excess water has dripped away. This step is crucial for crispy vadas.
Take 2 tablespoons of the soaked whole lentils and set them aside.
2
Grind the Lentil Mixture
Transfer the remaining drained lentils to a grinder or food processor.
Without adding any water, pulse the grinder in short bursts to create a thick, coarse paste. The texture should be gritty, not smooth.
3
Combine the Vada Mixture
Scrape the ground lentil paste into a large mixing bowl.
Add the reserved 2 tablespoons of whole soaked lentils, finely chopped onion, green chilies, ginger, curry leaves, asafoetida, and salt.
Mix everything thoroughly with your hands until just combined. Do not knead or overmix the batter.
4
Shape the Vadas
Lightly grease your palms with a bit of oil or water.
Take a lemon-sized portion of the mixture and roll it into a ball.
Gently flatten the ball between your palms to form a disc about 2.5 inches in diameter and just under 1/2 inch thick. Ensure the edges are slightly uneven for a classic look and crispy texture.
5
Deep Fry the Vadas
Heat the oil in a kadai or deep pan over medium heat to about 350°F (175°C). To test, drop a tiny bit of the mixture into the oil; it should sizzle and rise to the surface steadily.
Carefully slide 3-4 shaped vadas into the hot oil, one by one. Do not overcrowd the pan.
Fry for about 3-4 minutes, until the bottom side is golden brown and crisp. Flip carefully and fry the other side for another 3-4 minutes.
Once both sides are a deep golden brown and the vada is cooked through, remove it with a slotted spoon.
Place the fried vadas on a wire rack or a plate lined with paper towels to drain excess oil.
6
Serve
Serve the Parippu Vada immediately while they are hot and crispy.
They pair perfectly with coconut chutney, tomato ketchup, or a hot cup of chai (tea).
Servings4
Serving size: 3 vadas
291cal
12gprotein
31gcarbs
14gfat
Ingredients
1 cup Urad Dal (Skinned and split black gram lentils)
3 tbsp Ice Cold Water (For grinding, use as needed, 1 tsp at a time)
3 count Green Chilies (Finely chopped, adjust to your spice preference)
1 inch Ginger (Peeled and finely chopped)
1 tsp Black Peppercorns (Coarsely crushed)
10 leaves Curry Leaves (Finely chopped)
0.25 tsp Hing (Also known as Asafoetida)
1 tsp Salt (Or to taste)
2 cup Oil (For deep frying (e.g., sunflower, canola, or peanut oil))
Instructions
1
Soak the Lentils (3-4 hours)
Rinse the urad dal under cool running water 4-5 times, until the water runs clear.
Place the rinsed dal in a large bowl and cover with at least 3 cups of fresh water.
Let it soak for a minimum of 3 hours and a maximum of 4 hours. Over-soaking can make the vadas oily and prevent them from holding their shape.
2
Grind the Batter (10-12 minutes)
Drain all the water from the soaked dal completely. This is a critical step for a thick batter.
Transfer the dal to a high-speed blender or a wet grinder along with the chopped ginger and green chilies.
Grind the mixture to a thick, smooth, and fluffy batter. Add ice-cold water, 1 teaspoon at a time, only if absolutely necessary to help the blades move. The final batter must be very thick and paste-like.
Scrape down the sides periodically to ensure even grinding. Transfer the batter to a large mixing bowl.
3
Aerate and Season the Batter (5 minutes)
Using your hand or a whisk, beat the batter vigorously in a circular motion for 4-5 minutes. This incorporates air, which is the secret to light and fluffy vadas.
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
To check if the batter is ready, perform the 'float test': drop a small dollop of batter into a bowl of water. If it floats immediately, it's perfectly aerated. If it sinks, beat for a few more minutes and test again.
Once aerated, gently fold in the crushed peppercorns, chopped curry leaves, and hing. Add salt just before you are ready to fry and mix gently.
4
Shape and Fry the Vadas (15-20 minutes)
Heat oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny bit of batter in; it should sizzle and rise to the surface steadily, not instantly. The ideal temperature is 350-360°F (175-180°C).
Keep a small bowl of water nearby. Wet your palms to prevent the batter from sticking.
Take a lemon-sized portion of the batter onto your wet fingers, flatten it slightly into a disc on your palm, and make a hole in the center with your thumb. The hole helps the vada cook evenly from the inside.
Carefully and gently slide the shaped vada into the hot oil by tilting your hand over the pan. Do not drop it from a height.
Fry 3-4 vadas at a time, avoiding overcrowding the pan. Fry for 2-3 minutes until the bottom is golden brown and crisp.
Flip the vadas and fry for another 2-3 minutes until they are evenly golden brown and crisp all over.
Remove the vadas with a slotted spoon and place them on a wire rack to drain excess oil. This keeps them crispier than using paper towels.
5
Serve Hot
Medu Vadas are best served immediately while they are hot and crispy.
Pair them with traditional accompaniments like hot sambar for dipping and fresh coconut chutney.
Combine and Serve (5 minutes rest)
Pour the hot, sizzling tempering directly over the ground chutney in the bowl.
Gently mix the tempering into the chutney. Do not overmix.
Let the chutney rest for at least 5 minutes to allow the flavors to meld together.
Serve fresh with hot idlis, dosas, vadas, or uttapam.