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Paruppu Vadai

  • Duration: 1 hour 20 minutes
  • Serves: 4 people
  • Spice Level: Medium

Authenticity Slice

You can get the traditional taste and texture by adding a tablespoon of soaked chana dal to the ground batter.

Trivia Tadka

 Paruppu vadai is a traditional dish offered as ‘naivedyam’ on festive days. Tamil Brahmins prepare this dish without onion and garlic and it is a ‘must-have’ dish in their weddings.



  • Bengal gram (chana dal) (1 cup)
  • Pigeon peas (arhar dal) (1/4 cup)
  • Dry red chillies (sukhi lal mirch) (5)
  • Curry leaves (kadi patta) (10–15)
  • Asafoetida (hing) (pinch)
  • Salt (to taste)
  • Oil (for frying)


  • Soak the dals for an hour, drain and grind them along with other ingredients to a coarse batter.
  • Grease foil/banana leaf with oil.
  • Heat oil in a deep kadhai.
  • Shape round or cylindrical vadais.
  • Now, fry them till golden brown.
  • Serve the fritters hot and crispy along with some chutney on the side.

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