Paruppu Vadai [Lentil Fritters]

Paruppu Vadai By

Cuisine Style: South India | Cooking Time: 20 minutes | To Serve: 4 | Take with: Chutney | Type: Snacks


  • Toor dal  - 150 g
  • Bengal gram - 50 g
  • Fennel seeds - 1 tbsp
  • Small onion - 8 [finely chopped]
  • Green chilli - 2 [finely chopped]
  • Curry leaves - 2 spring
  • Coriander leaves - ½ cup
  • Mint leaves – 6 to 7 [chopped]
  • Ginger and Garlic - 1 tbsp each [chopped]
  • Salt to taste
  • Oil for deep frying


  • Soak toor dal and bengal gram together for 3 hours. Wash and drain the water and coarsely grind in mixer with fennel seeds, ginger and garlic.
  • Add onion, salt, curry leaves, mint and coriander leaves mix well.
  • Take a small portion and wet your other palm with water and flatten and put into a heated oil in a thick pan.
  • Put the Vada one by one as many as you can in the pan. Deep fry. Once its turned golden brown serve hot with green chutney.


  • You can add red chilli powder, fresh vegetables.


  • Adding 3 tbsp of boiled bengal gram gives crunchy texture over paruppu vadai.

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