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You are here: Home / Festival Recipes / Kerala Parippu Vada | Paruppu Vadai | Parippu Vada Recipe

Kerala Parippu Vada | Paruppu Vadai | Parippu Vada Recipe

November 24, 2015 22 Comments

When it comes to vadai, I am a sucker for Kerala-style Vada (or Parippu Vada) as we call it in Kerala. Chaayayum Parippu Vada-yum is a common reply if you ask someone “what’s for tea?” It’s also widely sold in trains along with Pazham Pori and if that’s not a sure sign of a snack’s popularity, I don’t know what is.

Masala Vadai Recipe | Paruppu Vadai | Vadai Recipe

Masala Vadai Recipe | Paruppu Vadai | Vadai Recipe

I have made Masala Vadai using chana dal and it’s crisp and delicious, no doubt, but nothing compares to making Paruppu Vadai with peas dal (or vada paruppu as it’s called in Tamil Nadu). They smell and taste quite different from channa dal and toor dal and are definitely worth an extra trip to the supermarket, trust me.

PARIPPU VADA Recipe

Preparation time: 2 hours
Cooking time: 20 minutes
Makes 12 paruppu vadai
Recipe source: Amma

Ingredients for Parippu Vada:
1 cup of split peas dal (pattani paruppu, peas parippu, vadai paruppu)
2-3 dry red chillies, crushed (or 1 tsp red chilli flakes, or use green chillies)
1″ piece of ginger, minced
6 of shallots, sliced
1 strand of curry leaves, torn into small pieces
1/4 tsp of hing (asafoetida, perungaayam)
1 tsp of salt (adjust to taste)
2 cups of oil, for deep frying

How to Make Parippu Vada:

1. Wash and soak the dal for 2 hours and drain in a colander for a few mins.

Masala Vadai Recipe | Paruppu Vadai | Vadai Recipe

2. Reserve 2-3 tbsp of the dal and grind the rest into an almost smooth paste without adding any water. Add the reserved whole soaked dal to this.

Masala Vadai Recipe | Paruppu Vadai | Vadai Recipe
Masala Vadai Recipe | Paruppu Vadai | Vadai Recipe

3. Add the rest of the ingredients to this (except oil) and mix well uniformly.

Masala Vadai Recipe | Paruppu Vadai | Vadai Recipe

4. Take a lime-sized ball of the mixture and make into a smooth ball (or as smooth as you can, because some of the shallots will stick out a bit and we don’t want to have a fight with the shallots at this time, really).

Masala Vadai Recipe | Paruppu Vadai | Vadai Recipe

5. Pat the dal ball into a flat disc of about 1/4″ thickness. Repeat with the rest of the dal mixture and lay these discs on a plate.

Masala Vadai Recipe | Paruppu Vadai | Vadai Recipe

6. Heat oil to almost-smoking point and gently add 2-3 of the vadai to it (depending on the size of your kadai, taking care not to overcrowd the vadai).

Masala Vadai Recipe | Paruppu Vadai | Vadai Recipe

7. Fry until both sides turn golden brown.

Masala Vadai Recipe | Paruppu Vadai | Vadai Recipe

8. Drain and set aside on a plate lined with a kitchen towel. Repeat with the rest of the shaped vada mixture.

Masala Vadai Recipe | Paruppu Vadai | Vadai Recipe

The street vendors in Kerala generally sell paruppu vadai with a thick coconut chutney which is delicious so I made the same. This is totally optional but highly recommended.

Coconut Chutney for Parippu Vada (or Medhu Vadai, for that matter)

Grind together: 1/2 cup coconut, 2 shallots, some ginger, 1 clove of garlic and one green chilly (ignore my shrivelled green chilly piece, that’s all I had) with some salt and little sprinkling of water to a coarse chutney. You can also add a tiny piece of tamarind to this if you want.

Masala Vadai Recipe | Paruppu Vadai | Vadai Recipe

I know that seemed like a lot of work but apart from soaking the dal for the vadai, there’s really no hard work needed to make parippu vadai. Otherwise, I wouldn’t be making them, would I?

Masala Vadai Recipe | Paruppu Vadai | Vadai Recipe

Serve the Parippu Vada hot with some equally steaming hot Cardamom Tea and the spicy coconut chutney on a rainy day. I made these on a very rainy afternoon which explains the tone of my pictures. That worked out well, eh?

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By nags Filed Under: Festival Recipes, Kerala Recipes, Snacks and Appetisers, Uncategorized

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Reader Interactions

Comments

  1. Ejey

    November 27, 2019 at 7:28 pm

    A very nice recipe of Parippu vada… Love to have it with a cup of hot tea

    Reply
  2. Susan

    October 27, 2015 at 7:49 pm

    good recipe..but take care not to place it on newspapers as the carbon from the ink is poisonous

    Reply
  3. Sharp Hawk

    March 25, 2013 at 2:19 pm

    Mouth Watering!!
    We make the same Vada with a few Dill leaves and mint leaves (Tamil – ventayam and putiṉā ilaikaαΈ·). The flavor these add to the vada make it even better!!

    Reply
  4. merin poul

    December 28, 2012 at 8:37 am

    My favorite!!!!

    Reply
  5. Simona

    December 3, 2012 at 6:15 am

    Very interesting post, full of information, besides great recipes. I am learning a fair amount about street food in India and I like that. Thank you so much for contributing to My Legume Love Affair!

    Reply
  6. Anonymous

    December 1, 2012 at 8:53 am

    hi nags,
    i jus love Paruppu Vada… the pic reminds me of our chaya kada if d chaya was poured in a glass like they do in kerala it would hv been even more lovely.. but love it any way

    Reply
  7. Sharmila

    November 29, 2012 at 11:14 pm

    I love these! Great pics.

    Reply
  8. Vidhya

    November 29, 2012 at 10:38 am

    Hi Nags,
    I am fan of yours πŸ™‚ Awesome blog πŸ™‚ All the best πŸ™‚
    After being inspired by people like you, I wanted to start a cooking blog. I have recently purchased an SLR, it is not come home yet. I want a load of advice from you, if you are ok to give πŸ™‚

    Regards,
    Vidhya

    Reply
  9. Charul @ Tadka Masala

    November 28, 2012 at 8:20 am

    Thses would make such a great tea-time snack. And mouth-watering pics.

    Reply
  10. Janani

    November 27, 2012 at 2:02 pm

    Perfect road side look vadai. I make ot pretty much once in 2 week my hubbys fav.

    Reply
  11. Premalatha Aravindhan

    November 27, 2012 at 12:51 pm

    We used to have this for break time from the college canteen. An all time favorite…

    Reply
  12. Reva

    November 27, 2012 at 12:08 pm

    Awesome combo and the pics are lovely… yummy yum..:)
    Reva

    Reply
  13. RAKS KITCHEN

    November 27, 2012 at 7:27 am

    Looks crispy! With hot tea, its really tempting πŸ™‚ Have to try with pattani paruppu!

    Reply
  14. Lavanya

    November 26, 2012 at 4:40 pm

    I am sitting at my office and drooling over your pic of the paruppu vadai… *Sigh! If only the "Coffee and Toast" downstairs sold these paruppu vadai…! By the way, did you get this pattani paruppu here in SG?

    Reply
    • Nagalakshmi V

      November 27, 2012 at 1:28 am

      Yeah paruppu vadai is quite a tempting thought in Singapore, eh? I brought back the pattani paruppu from India but I'd be surprised if Mustafa doesn't have it. They generally stock everything.

      Reply
  15. divya

    November 26, 2012 at 3:30 pm

    I am just drooling over it πŸ™‚

    Reply
  16. Priya

    November 26, 2012 at 12:13 pm

    Thick chutney,tea with paruppu vadai, wish i love to have some rite now.

    Reply
  17. Rajani

    November 26, 2012 at 12:05 pm

    I posted parippu vada only two days back :)! Chayayum vadayum is such a great combination

    Reply
  18. jeyashrisuresh

    November 26, 2012 at 10:41 am

    Great clicks and perfectly done Vadais. Would love to have with chaai right now

    Reply
  19. anuvind r nair

    November 26, 2012 at 7:40 am

    Chayayum parippuvadayum.. kollam.i was in confusion with your name..Nags.n now realising that it is actually Nagalakshmy,nice name like your recipes & Photos….

    Reply
  20. WeR SAHM

    November 26, 2012 at 5:15 am

    wonderful clicks Nags… lov the combo even my mother use to do the similar way without masala for festivals…

    Reply
  21. APARNARAJESHKUMAR

    November 26, 2012 at 5:01 am

    i like the tea shot πŸ™‚ gr8

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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