Paruppu Vadai South Indian Style: (Lentil Fritters)

Let’s first talk about vada. Vada comes under savoury category, fried snacks from India. They are differently called or explained in English language as fritters,donuts,dumplings, or even as patties.

They are basically made out of different lentil varieties which are soaked and added with few spices and made ad dumplings with a hole and deep fried in oil.

Medu Vada are the most famous one from South India. Today, we are going to talk about Paruppu vada which are also called as “Masala Vada”. They are quite famous in South India as you can see them sold in stalls and tea shops along with hot Indian Chai. These are excellent snack, and comes helpful during parties and functions and occasions as festivals at home or during functions.

These are usually served with coconut dip – South Indian Chutney along with hot pipping Sambar and Red chutney which is made out of onions and tomatoes.

Today I am going to share the recipe of Paruppu Vadai in South Indian Style.

It can be made with onions, and spices. Or with cabbages and spices. If not, just plainly.

I have made two versions here. One is plain and the other one is with cabbage.

Let’s see both together.


Chana Dal (Split Yellow pea) -2 cups

Moong dal (Yellow lentils)- 1/2 cup

Red chilies- 5

Salt – as needed

Curry leaves- 4-5 chopped or split to two

Coriander leaves-3 tablespoon

Rice flour – 1 tablespoon

Turmeric powder-1/2 teaspoon

Asafetida- 1/2 teaspoon

For cabbage version- 3/4 cup finely chopped cabbage

Oil- For deep frying


  1. Wash and soak both Chana dal and Moong dal together for 2- 3 hours. after the mentioned timing strain them well.
  2. Add them in a blender along with chilies,salt and asafetida coarse grind them.
  3. For plain version do not add cabbages. Just add coriander leaves and curry leaves and 1 tablespoon of Rice flour.
  4. Make dumpling and flatten them and deep fry it in oil.
  5. For the version with cabbages, add the finely chopped cabbages and deep fry them.


  • Onions can be added as mentioned earlier instead of cabbages.
  • Finely chopped garlics can be added.
  • Some like mint leaves which enhances the aroma of the vada. Fresh mint leaves can be washed and chopped and can be added to.
  • Fennel seeds gives an excellent taste to these vadas. So that can be added. Those you want to substitute fennels can also add cumins instead.
  • Adding rice flours gives a crispiness along with lentils. You can also add corn flour if you don’t have rice flour.
  • Red chilies are not usually used. I preferred so i added. Usually finely chopped green chilies are added along with the grounded batter.

Hope you all like it. Do comment below for any queries or doubts. I appreciate to answer your questions. Do try and let me know.


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