clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Masala Vada/Paruppu Vada

  • Author: Nithya Narasimhan
  • Prep Time: 120 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 3 1x


Delicious & Crispy Paruppu Vadai is the  deep fried lentil mixture mixed with onions, curry leaves, coriander, ginger and chillies. Its an excellent tea-time snacks.


  • 1 cup Channa dal
  • 2 Onions
  • 1 Green chills
  • 2 sprigs Curry leaves
  • 1 tsp Salt


  • 5 Dry Red chiliies
  • 1 inch Ginger
  • 6 Garlic
  • 1 tbs Fennel seeds



  1. Firstly soak channa dal for 2 hours, then drain out the water and keep them ready to grind.
  2. Finely chop the onions, green chili and curry leaves, keep them ready to be mixed.


  1. Grind dry redchillies, fennel seeds, garlic and ginger to a coarse paste.
  2. To a same blender, add drained channa dal and grind to a coarse mixture
  3. Grind all channa dal in batches and collect them in mixing bowl.
  4. To a channa mixture add chop onions , chillies and curry leaves. Gently mix them.
  5. Check for salt.
  6. Heat up some oil to deep fry,When the oil is ready, Take a lemon sized ball, lightly pat them in your palm( refer pictures) gently drop them in oil.Using a slotted spoon, turnover for 3 to 5 mins
  7. Fry the Vadas till its turns out golden and crispy


Tips to make best masala vada/paruppu vada: 

1.Soak the channa dal for 2 to 3 hours is must. 

2.Do not add water to grind the channa dal, the moisture in channa dal is enough to grind a mixture. 

3.Grind a channa dal to a coarse mixture. 

4.For more flavours add chopped mint leaves and coriander leaves.

5.Carefully slide the masala vada and turn over using slotted spoon.Deep fry the masala vada over a low-medium flame until they are golden brown and perfectly crisp.  

6.Flatten the masala vada in your palm to get a crispy masala vada. If the masala vada/paruppu vada is dense it won’t turn out crispier. 

  • Category: Appetiser, Appetizer, Starter, starter/snacks
  • Cuisine: Indian, south Indian