Parippu Vada (Dal vada)
Parippu vada / Dal vada / Lentil fritters
- Chana dal or Toor dal കടല / തുവര പരിപ്പ് - 1 Cup
- Ginger ഇഞ്ചി - 1 inch piece
- Dry red chillies വറ്റല് മുളക് - 3 Nos
- Shallot ചെറിയ ഉള്ളി - 12 Nos
- Curry leaves കറിവേപ്പില - 1 Sprig
- Salt ഉപ്പ് – to taste
- Cooking oil എണ്ണ - for deep frying (1 cup)
- Soak dal in water for 2 hours and drain it (make sure that it is drained well).
- Chop ginger, dry red chillies, shallots and curry leaves finely.
- Grind dal to a coarse paste without adding water. Do make sure NOT grind it to a smooth paste.
- Add chopped ingredients and salt to the grounded dal and mix it well.
- Wet your hands and make 8 equal size balls with the mixture. Make the balls as a round shape by pressing it with your palm. (If it is too sticky try dipping your hand in water while making the balls)
- Pour enough oil into a deep bottom pan and heat it. When the oil is hot reduce the flame to medium and deep fry the vadas by turning both sides till golden brown color.
- Serve parippu vada with “puvan pazham” 🙂 and a cup of tea.
- Make sure that the oil is hot enough while frying the parippu vada. Otherwise it will break and spread on the oil.
- Mix both chana dal and toor dal can also be used.
- Shallots and dry red chillies can be replaced by onion and green chillies.
Author: Shaan Geo
According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me the passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.
70 comments on “Parippu Vada (Dal vada)”
awww… I am honoured! Thanks a lot Dhanila 🙂
Super recipe .thank u. keep it up
You are welcome Sumam. Thank you very much for the nice words. 🙂
Thanks Shaan, i will try this.
Your welcome dear friend. Please do share your feedback if you happen to try this recipe. Thank you.
I tried this recipe.. it was superb
Hi Sherin, happy to know that Parppu Vada came out well for you. Hope you will try other recipes too. Thanks a lot for the feedback.
plz add some pudding recipes
Hi Sherin, Thank you very much for your valuable suggestion, appreciate it very much. I will try to add pudding recipes in the near future.
Hi Shaan, I had been going through your recipes for the past 2 days. I really appreciate your hardwork. It is a real blessing for all beginners. I had already made parippuvada earlier for which I had soaked dhal only for half an hour and it was good. And one more, I think it would be good if you make ginger garlic paste instead of simply chopping for fish curry. I’ll be making vellayappam for tmr’s brkfast. and will be trying vattayappams soon. Once again thank you so much for all these recipes, i’ll definetly share this with my friends.
Hi Sharon Mary, Thanks a ton for such a great feedback, appreciate it very much 🙂 As you suggest, definitely we can use ginger-garlic paste for fish curry, but while preparing traditional Kerala fish curry we usually use chopped or crushed ginger & garlic. Regarding parippu vada, the socking time of Dal is always depends on which Dal you used. If it is Toor Dal, it will be ready in less time while comparing with Chana Dal. You can easily grind Dal if you sock it more time and also the Vada will be more soft. Please do share your feedback on Vellayappam and Vattayappam. Once again thank you very much for your your kind words of encouragement and hope to see you here often.
Hi…. Perfect recipe.. tried and it came well 🙂 😀
Hi Jayalakshmi, Nice to know that this recipe worked out well for you. Thank you very much for taking time to share your feedback. Have fun in the kitchen 🙂
My mother tried that pinapple pachady. Its really tasty, thanks uncle.
Hi Roshan, Thanks for the feedback. Great to know that the recipe came out well for you. Convey my regards to your mother.
waw! delicious, thanks a lot.
Thanks Chandni 🙂
Perfect recipe. Expecting more items.
Hi Soumya, Thanks a lot for your nice words of encouragement. Will definitely post more recipes soon.
Will try making the parippu vada… always missed it after moving to north India…
Hi Manju, Thanks for visit and also for the comment. Please do share your feedback, after trying this recipe.
Going to try it today 🙂
Thanks Sneha, please do share your feedback.
Thanks for the recipe… it was very simple… I tried it out today and it turned out well… your recipe’s are really very simple and easy to follow… keep posting such interesting recipes…
Hi Ambili, Thanks a lot for your kind words. Great to know that the parippu vada recipe came out well for you. I will be posting more recipes in the future. Hope to see you here often.
When we make parippu vada it spread on the oil when it fry. How it avoid???
Priya, Make sure that the oil is hot enough while frying vada. Otherwise it will break and spread on the oil.
നല്ലൊരു പാചക കുറിപ് പറഞ്ഞു തന്നതിന് നന്ദി ചേട്ടാ…..
You are welcome Divin. അഭിപ്രായം രേഖപ്പെടുത്തിയതിനു ഒത്തിരി നന്ദി 🙂
Thanks a lot for your wonderful recipe…
You are welcome Beena 🙂
Thanks a lot Chetta…….
You are welcome Shameer.
Hi… thnx for sharing ur recipe… I leaned a lot… I’m a Filipina married to an Indian guy from Kerala… I really feels great when he appreciate the foods I prepare… thnx to u… more power and God bless 🙂
Jeaneth, Thanks a lot for sharing your feedback. Great to know that you got appreciation. Convey my regards to your hubby. Have fun in the kitchen 🙂
Aww super recipe looks yummy am gonna try this today….
Thanks Sreedevi 🙂
Hi Shaan, thanks for the recipe. Could you tell me what kind of oil you used for Parippu vada / Dal vada. Is there any Kerala tea recipe coz our church father is going to visit our home for evening tea. He is a keralite and I’m not. So any suggestions will much appreciated thanks in advance.
Augustine, I usually use coconut oil for making parippu vada for the authentic Kerala taste. But you can use any cooking oil for preparing this snack. Regarding the tea recipe; try cardamom tea, it is popular in Kerala. Thanks for the comment.
Hi Shaan, Superb recipe, tried and it came out beautifully. Thanks a lot.
You are welcome Merlin. Thanks for the feedback and regular visit.
Hi Shaan. Super recipe.
Thanks Muhammed 🙂
Just tried your parippuvada.. was missing ‘naadu’ here in Australia. Perfect recipe!! Came out very well! Enjoying parippu vada and chaya in the backyard right now 🙂 Thank you!
Sam, Thanks for trying this recipe. Glad to know that you enjoyed it very well with tea. Hope you will try other traditional recipes. Once again thank you very much for the feedback.
Hi Shàan, Really great thanks for you. Actually I am from Kerala but my boyfriend from north. He like Kerala and the traditional food. So I prepared this, he appreciated me but thanks for you its your magic recipe. Please add more tea time recipes. Really thank u.
Sammy, Thanks a lot for your great words of encouragement. Nice to know that you done well and got appreciated by your boyfriend. I will try to include more tea time snacks. Once again thanks for the feedback.
Superb dish. First time in my life I am eating a homely parippuvada it was tasty. Also tried ulli vada and was yummy.
Meenu, Thank you very much for the feedback. Nice to know that you did both the snacks well and enjoyed it.
Thankz brother, It’s really helpful for me in Ramadan time and I make it with too much time. But it was ok and too much happy for me. Thanks a lot. Jazakamullah Shukran.
Riyas, Thank you very much for trying this recipe and also for the feedback.
Thank you very much for your easy recipe.
Thanks Sujishna 🙂
Hi Shaan, I have a doubt. Can I put dal in water in the morning and drain it in evening?
Aathira, I haven’t tried it by socking dal too much time. But take care while grinding it. It should be a coarse paste. Try it and let me know the result 🙂
Wow…. super recipe.
Thanks Suryarajeev 🙂
Thanks for this. I was looking for a good vada recipe.
You are welcome Tisa 🙂
I am an american fond of indian food, especially food from kerala….. never came across this dish…. I made it and it turned out pretty welll…. truly tasty (despite few difficuilties)… I like to create fusions… I recently created a paripu(dal) parfait… love your recipe… please keep posting such wonderful recipes!!
Aira, Glad to know that you love Indian foods and love to do fusions. Thanks a lot for trying parippu vada recipe and also for the feedback.
Thank you for your easy and simple recipe.
Thanks Rashida 🙂
Hi, Thank you so much for the recipe. Could you please say if we need to add a little water while making the balls? Will it work fine if there’s no water? Thanks in advance.
Maya, No need to add water. In most of the cases, the water absorbed when Dal is soaked is more enough to make the parippu vada. Thanks for the comment.
Thanks for publishing these recipes.
Making the unknown;to know&try these recipes.
Shan, I made it! It was awesome
This recipe is perfect, thank you for sharing! I just wanted to warn inexperienced cooks like me not to use the frozen, presoaked dals that are available in South Asian markets for recipes like this. I tried making a batch with thawed, presoaked toor dal and I couldn’t fry the vada without them disintegrating completely in the oil. I was so sad! My house smelled wonderful but there was nothing to eat. The dal was just too soft. It was worth a try just to learn my lesson – you can’t take too many short cuts with South Indian cooking. I made them properly the next day, soaking dry dal for several hours this time, and they were amazing.
Hello shaan,i am just a beginner and i found the way you explained it very simple. i think its gonna be rainy today. so parippuvada and hot tea would be a nice combination 😀
Perfect recipes. Keep it up.