Is Parippu Vada healthy?

Parippu Vada can be part of a balanced diet in moderation. The lentils provide excellent plant-based protein and fiber. However, since they are deep-fried, they are high in calories and fat. For a healthier option, you can try pan-frying or air-frying them, though the texture will be different.

Why did my vadas become oily?

Vadas typically become oily for three reasons: 1) The lentil batter was too watery. Ensure you drain the soaked lentils completely. 2) The oil temperature was too low. Frying in oil that isn't hot enough makes the vadas absorb more oil. 3) You overcrowded the pan, which also lowers the oil temperature.

Can I make Parippu Vada in an air fryer?

Yes, you can make them in an air fryer for a lower-fat version. Shape the vadas, brush them lightly with oil, and air fry at 375°F (190°C) for 15-20 minutes, flipping halfway through, until golden and crisp. They will be drier and less crispy than the deep-fried version.

How long can I store the vada mixture?

You can store the uncooked vada mixture (without onions and salt) in an airtight container in the refrigerator for up to 2 days. It's best to add the chopped onions and salt just before frying, as salt will draw out moisture and make the batter watery.

Home / Recipes / kerala / Parippu Vada

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Parippu Vada

POPULARITY

0.0/5

TASTE SCORE

9/10

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.

PREP

15m

COOK

25m

SERVES

3 VADAS

361 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cupChana Dal · Also known as split chickpeas¼ cupToor Dal · Also known as split pigeon peas1 cupOnion · Finely chopped3 pcsGreen Chili · Finely chopped, adjust to taste1 tbspGinger · Finely chopped1 tbspCurry Leaves · Finely chopped1 pinchAsafoetida · Also known as Hing1 tspSalt · Or to taste2 cupVegetable Oil · For deep frying

NUTRITION · PER SERVING

361

CALORIES · 3 VADAS

Protein13g · 14%

Carbs43g · 48%

Fat16g · 40%

Fiber8g

Sodium598mg

Potassium681mg

Phosphorus244mg

How we calculate →

INSTRUCTIONS

6 steps. 25 minutes total.

6 STEPS

1
Step 1
- a.Soak and Prepare the Lentils
- b.Rinse the chana dal and toor dal together under cool running water until the water runs clear.
- c.Place the rinsed dals in a bowl and cover with ample water. Let them soak for 2 to 3 hours. Do not over-soak.
- d.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.
- e.Take 2 tablespoons of the soaked whole lentils and set them aside.
2
Step 2
- a.Grind the Lentil Mixture
- b.Transfer the remaining drained lentils to a grinder or food processor.
- c.Without adding any water, pulse the grinder in short bursts to create a thick, coarse paste. The texture should be gritty, not smooth.
3
Step 3
- a.Combine the Vada Mixture
- b.Scrape the ground lentil paste into a large mixing bowl.
- c.Add the reserved 2 tablespoons of whole soaked lentils, finely chopped onion, green chilies, ginger, curry leaves, asafoetida, and salt.
- d.Mix everything thoroughly with your hands until just combined. Do not knead or overmix the batter.
4
Step 4
- a.Shape the Vadas
- b.Lightly grease your palms with a bit of oil or water.
- c.Take a lemon-sized portion of the mixture and roll it into a ball.
- d.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
Step 5
- a.Deep Fry the Vadas
- b.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.
- c.Carefully slide 3-4 shaped vadas into the hot oil, one by one. Do not overcrowd the pan.
- d.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.
- e.Once both sides are a deep golden brown and the vada is cooked through, remove it with a slotted spoon.
- f.Place the fried vadas on a wire rack or a plate lined with paper towels to drain excess oil.
6
Step 6
- a.Serve
- b.Serve the Parippu Vada immediately while they are hot and crispy.
- c.They pair perfectly with coconut chutney, tomato ketchup, or a hot cup of chai (tea).

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
The key to crispy vadas is a coarse, thick batter. Avoid adding any water while grinding the lentils.
2
Ensure the dals are drained completely. Excess moisture will make the vadas absorb too much oil and become soggy.
3
Adding whole, unground lentils to the mixture provides the signature crunchy texture.
4
Fry the vadas on a consistent medium heat. If the heat is too high, they will brown quickly on the outside but remain raw inside. If it's too low, they will become oily.
5
Do not overcrowd the pan while frying. This lowers the oil's temperature, leading to greasy vadas.

RECIPE VARIATIONS

Adapt it for your goals.

Add Fennel Seeds

Add 1 teaspoon of coarsely crushed fennel seeds (saunf) to the mixture for a fragrant, sweet aroma and flavor.

Include Dill Leaves

For a different flavor profile, mix in 2-3 tablespoons of finely chopped dill leaves (sabbasige soppu) into the batter.

Spicier Version

Increase the number of green chilies or add 1/2 teaspoon of red chili powder to the mixture for extra heat.

HEALTH BENEFITS

Why this is on our healthy list.

💪

Rich in Plant-Based Protein

The combination of chana dal and toor dal provides a high-quality source of plant-based protein, which is essential for muscle repair, growth, and overall body function.

🌾

Good Source of Dietary Fiber

Lentils are packed with dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.

💎

Provides Essential Minerals

This snack is a good source of essential minerals like iron, magnesium, and folate, which are vital for energy production, bone health, and preventing anemia.

QUESTIONS?

Frequently asked questions

One serving of three Parippu Vadas contains approximately 340 calories. This is an estimate and can vary based on the size of the vadas and the amount of oil absorbed during frying.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Parippu Vada

For 4 servings

6 steps. 25 minutes total.

Step 1

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