Paruppu Vadai/Masala Vadai

by Leena Kohli (@leenakohli)
From 1 rating
Prep Time
3hr 20min
Cook Time
Total Time
3hr 40min

Paruppu Vadai, also known as Masala Vadai, is a tasty snack from Tamil Nadu, India. These spicy fritters are made by grinding chana dal (split Bengal gram) and toor dal (Pigeon peas). While there are different ways to make them, the toor dal and chana dal combo is a favourite. They are crispy, crunchy, and perfect for tea time. Enjoy them with coconut chutney or ketchup. These vadai are not just a snack; they also make a delicious side for breakfast with Idli and dosa. You can find them as common street food and on the menu at restaurants as well.


5 Servings
(1 serving = 2 pieces)
  • 1/2cup
    Toor Dal (Pigeon peas)
  • 1/2cup
    Channa Dal (split Bengal Gram)
  • 4
    Dry Red Chillies
  • 2
    Green Chillies
  • 1/2tbsp
    Fennel Seeds
  • 2tbsp
    Coconut (shredded)
  • 3clove
    Garlic (optional)
  • 1in
    - Ginger
  • 1sprig
    of Curry Leaves
  • A handful of Shallots (chopped)
  • 1tsp
    Salt (to taste)
  • 1/8tsp
    Hing (Asafoetida)
  • Groundnut Oil for frying


  1. Rinse the Toor dal and Channa dal thoroughly and soak them in water for about 3-4 hours. Drain the daal completely using a sieve and set it aside.

  2. In a grinder, combine dry red chillies, green chillies, fennel seeds, coconut, garlic cloves, (if using), ginger, and curry leaves. Coarsely grind the mixture without adding water.

  3. Reserve a small portion of the soaked dal and combine the rest with the ground mixture in the grinder. Pulse them together without adding water until the mixture can be shaped into round balls. If needed, add 1-2 tbsp of water to help bind the dough.

  4. Transfer the mixture to a mixing bowl and add shallots, salt, hing and the reserved dal. Mix well, adjusting the taste by adding more salt if necessary. Add 1 tbsp of hot oil to the mixture.

  5. Apply a little oil to your palm, then take small portions of the mixture, shape them into lemon-sized balls, and flatten them on your palm. Set aside.

  6. Heat oil in a frying pan over medium-high heat. Test the oil temperature by dropping a small portion of the dough; it should rise without browning quickly.

  7. Carefully slide the shaped vadai into the hot oil, allowing them to cook undisturbed for a few minutes until they firm up (2-3 minutes). Flip them to the other side once they start releasing from the bottom of the frying pan.

  8. Fry the vada in batches on both sides until they turn evenly golden and crisp. Transfer them to a paper-lined plate to absorb excess oil.

  9. Repeat the process for the remaining vadai.

  10. Serve hot with coconut chutney or green chutney.

Tips & Tricks

  1. Avoid oversoaking the dal (lentils).

  2. Ensure there is no water remaining in the soaked dal.

  3. Adjust the spice levels according to your taste preferences.

  4. Feel free to choose between onion shallots, sambar onions, or small onions for this recipe.

  5. If shaping the vadai is challenging, add rice flour to the mixture.

  6. You can replace groundnut oil with any vegetable oil of your choice.

  7. For a healthier option, you can bake or air-fry the vadai at 180 degrees Celsius (pre-heated). The cooking time may vary based on the type of oven or air-fryer used.


From 1 rating



The vadas turned out very well. Good recipe.

leenakohli's profile picture
Recipe by

Leena Kohli


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