An evening snack over a cup of tea or coffee. Normal paruppu vadai is made during festivals or when you have some special guests over lunch. One can relish these masala vadai from any of the tea shops, but preparing it at home is different because you never know how much of the vadai’s you end up having.


Channa dal— 1 cup

Dry red chilli— 2

Green chilli— 2

Ginger— ½ inch piece

Cumin seeds— 1 tsp

Fennel seeds— 1 tsp

Salt— 1tsp

Few fresh curry leaves and coriander leaves.

Oil to fry.

Soak channal dal for 2-3 hours. Grind together red chili, green chili, ginger, cumin seeds, fennel seeds, curry leaves and coriander leaves. Drain water from the dal and grind the channa dal coarsely. Add the grounded paste to the grounded channa dal, add salt and mix well. Heat oil in a deep pan. Take small ball of the mixture, flatten them and slide them into the hot oil, turn them and fry them over medium heat till they are golden brown. Your Paruppu vadai’s are ready. Turn these into delicious Masala vadai’s by just adding chopped onions before frying.

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