Meal Prep · Indian
Paruppu Vadai
Crispy, savory lentil fritters, a beloved South Indian snack perfect for any time.
Ingredients
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Step-by-step- Soak the chana dal in water for at least 2-3 hours. Drain completely, ensuring no excess water remains.
- Reserve about 2 tablespoons of the soaked chana dal. In a grinder, combine the remaining chana dal with dried red chilies, ginger, garlic (if using), fennel seeds, and a pinch of salt. Grind to a coarse paste without adding any water.
- Transfer the ground mixture to a large bowl. Add the reserved whole chana dal, finely chopped onion, chopped curry leaves, chopped fresh coriander, and asafoetida. Mix everything thoroughly with your hands.
- Heat oil for deep frying in a heavy-bottomed pan or kadai over medium heat.
- Take small portions of the mixture, flatten them slightly into disc shapes (about 2-2.5 inches diameter and 1/2 inch thick).
- Gently slide the vadai into the hot oil, frying in batches to avoid overcrowding the pan. Fry until golden brown and crispy on both sides, turning occasionally.
- Remove the fried vadai with a slotted spoon and place them on absorbent paper to drain excess oil.
- Serve hot with coconut chutney, tomato ketchup, or a cup of hot chai.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 18 g |
| Carbohydrates | 45 g |
| Fat | 22 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled vadai in an airtight container. They may lose some crispness.
Freezer Up to 2 months
Freeze cooked vadai in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container.
Reheat Oven/Air Fryer
For best results, reheat in an oven or air fryer at 350°F (175°C) for 8-10 minutes until crispy and heated through. Microwaving is not recommended as it makes them soggy.
Chef’s Corner
- Do not add water while grinding the dal; the moisture from the soaked dal should be sufficient for a coarse paste. If the mixture feels too wet, add 1-2 tablespoons of rice flour or besan to help bind.
- The reserved whole chana dal adds a delightful crunch to the vadai, enhancing its texture.
- Ensure the oil is at medium heat. If the oil is too hot, the vadai will brown quickly on the outside and remain raw inside. If it’s too cold, the vadai will absorb too much oil and become greasy.
- For a healthier option, you can try shallow frying or air frying, though the texture might be slightly different from deep-fried vadai.
