Paruppu Vadai | Spiced Lentil Fritters

Paruppu Vadai, one of the famous south Indian Style lentil fritters. This is usually made during festival season with exclusion of onions to offer God. Though it is a deep fried food, a high protein rich vada perfect to much with a cuppa.
An instant treat for an unexpected guests and for large gathering. The leftover vada can be used to make some delicious Vada curry, Vadai Mor Kulambu, Vadai Kara Kulambu. 

Preparation & Cooking Time: 30 minutes

Soaking Time: 2 Hours

YIELD : 12 - 15 vadai


Kadala Paruppu / Gram Dhal - 1 cup
Thoor Dhal - 1/4 cup
Paasi Paruppu - 1/4 cup
Curry leaves 10 - 15
Coriander leaves - 2 tbsp.
Hing - 1/4 tsp.
Green Chillies - 2
Fennel seeds - 1/2 tsp.
Ginger - 1/2" piece
Cucumber seeds - 1 tbsp(ready available in the market)
Turmeric powder - 1/4 tsp.
Oil to deep fry


  1. Rinse and soak paruppu / daal varities together for atleast 2 hours. Drain the water.
  2. Grind it coarsely with salt. (Do not add water)
  3. Chop green chillies, ginger finely.
  4. Now add chopped curry leaves, coriander leaves, hing, chopped green chillies, fennel seeds, chopped ginger, turmeric powder, cucumber seeds and combine well.
  5. Make it into small balls and flatten between palms. Heat oil to deep fry.  Once the oil is hot enough to fry drop the vadas to fill the pan(donot flood the pan with too many vadas). Deep fry the vadas in oil until golden and crispy. Maintain the heat from low to medium to cook the vada evenly.
  6. Serve the piping hot vada with chutney and hot tea.


  • Add less water while grinding to avoid excess oil absorption while deep fry.
  • Also reserve some channa dal before grinding, add to the ground vada mix to make more interesting.
  • Adding some chopped mint leaves to the vada mix makes vada more flavorful.

Related Post:

Methi corn pakore
Ulundu Vadai


looks yumm! my fav

Unknown said...

paruppu vadai's are tempting me :) looks super crispy and yummy dear !!

love this crispy vadas and new look too. this one is better.

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