Dal Vada (Paruppu Vadai)

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Dal Vada, also known as Paruppu Vadai in South India, is a popular and savory deep-fried snack made from a mixture of ground lentils and spices. Crispy on the outside and soft on the inside, these vadas are a delightful addition to any meal or a delicious standalone snack.

CourseCuisineServingsPreparation TimeCooking TimeCalories
Snack/AppetizerSouth Indian4-64 hours20 minutesApproximately 50 calories per vada

Ingredients:

  • 1 cup chana dal (split Bengal gram)
  • 2-3 green chilies, chopped
  • 1 small onion, finely chopped
  • 2-3 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • A handful of fresh coriander leaves, chopped
  • 1/2 teaspoon fennel seeds (saunf)
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Oil for deep frying

Method:

1. Soaking Dal:

  1. Wash the chana dal and soak it in water for 3-4 hours or until it swells and becomes soft. Drain the water.

2. Grinding Dal:

  1. In a blender, grind the soaked chana dal into a coarse paste without adding water. It should have some texture.

3. Mixing Spices:

  1. In a mixing bowl, combine the ground dal, chopped green chilies, chopped onion, minced garlic, grated ginger, chopped coriander leaves, fennel seeds, cumin seeds, asafoetida, and salt.

4. Shaping Vadas:

  1. Heat oil for deep frying in a pan.
  2. Wet your hands and take a small portion of the dal mixture. Flatten it slightly and make a hole in the center, creating a donut shape.
  3. Gently slide the shaped vada into the hot oil.

5. Frying Vadas:

  1. Fry the vadas in batches until they are golden brown and crispy on both sides. Make sure the oil is hot but not too hot to prevent burning.
  2. Remove the vadas and drain excess oil by placing them on paper towels.

6. Serving:

  1. Serve Dal Vada hot with chutney or sambar.
  2. Enjoy the crispy and flavorful South Indian snack!

Note: Cooking time may vary based on the size of the vadas and the temperature of the oil. Be cautious while frying to ensure even browning and crispiness.

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