Dal Vada, Parippu Vada

Dal Vada, Parippu Vada

By NamakShamak
  • Serves: 12 - 15
  • Prep Time: 20 Minute
  • Cooking: 20 Minute
  • Calories:

Namaskaaram!!!   Time to go to South India ..Kerala….the land of coconuts and backwaters!! We bring you a snack thats crispy , quick  and very traditional!! Dal Vada also popularly know in Kerela as Parippu vada is a spicy and crunchy vada which can be great snack with tea. Traditionally chana dal is used. Here I have used Chana as well as a little Urad Dal. Also down South they are fried in coconut oil and this gives them a really nice flavor.



  1. Soak the chana dal and the ural dal for atleast 4 hrs. Roast the saunf, dhania seeds, jeera and the peppers and coarsely grind them. Finely cut the green chillies, ginger and the onion. Reserve a handful of whole dals aside and grind the rest coarsel
  2. In a bowl, mix the dals with the green chillies, ginger, onion. Add the ground saunf, dhania, jeera, pepper powder, chilli powder, haldi and the salt. Mix and then add the reserved dals. If you feel the mixture is runny or you cant make a vada, just
  3. For the chutney, lightly roast the urad and chana dal. Now put all the ingredients in the mixie and grind. Add water as required. For the tadka, heat a tsp of oil and add the urad dal and red chilli, when the dal becomes a little brown remove from he

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!