//Dal Vada (2 Ways) | Masala Vada | Paruppu Vadai

Dal Vada (2 Ways) | Masala Vada | Paruppu Vadai

Dal vada also called as paruppu vadai or chana dal vada are spiced and crunchy fritters made with chana dal (bengal gram) and spices. There are 2 popular ways to make these dal vada depending upon the number of spices used. I have shared both these methods with you.

  1. Chana Dal Vada – Less Spiced Version.
  2. Masala Vada – These are spiced with fennel seeds, coriander seeds, dry red chillies and black pepper.

Both the recipes taste good and you can make any of them as per your taste preference. The method of making both these versions is almost the same. The main difference is the addition of more spices in the masala vada.

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dal vada recipe, chana dal vada recipedal vada recipe, chana dal vada recipe

About This Dal Vada (Paruppu Vadai)

This Chana Dal Vada is a popular and favorite South Indian snack made with chana dal (bengal gram), onions and spices-herbs. Gluten-free and vegan recipe.

These are crispy and crunchy and make for a good tea time snack that you are going to like.

While growing up, chana dal vada used to be one of our favorite fried snack. Mom used to make these crispy fritters as an evening snack.

I love to have these vada with coconut chutney or tomato ketchup or red chilli garlic chutney. These are so good and addictive that you cannot stop at one.

I have been making this recipe for years now and learnt it from my mom. The taste of these dal vada is different from the masala vada.

You can serve paruppu vadai with coconut chutney or coriander chutney or mint chutney or tomato ketchup.

chana dal vada, chana dal vada recipe

chana dal vada, chana dal vada recipe

Note: the recipe requires you to have a coarse mixture of the chana dal, which does include whole chana dal in it. If you have any family member with dental issues, then grind the batter finely. After frying the whole chana dal does become too crunchy, so not advisable for someone who has dental issues like root canal treatment done or gum related issues.

How to make dal vada or paruppu vadai

Grinding chana dal

1. Rinse ½ cup chana dal for a couple of times in water. Soak the chana dal in 1 cup water for 2 hours.

chana dal for making chana dal vada recipe

chana dal for making chana dal vada recipe

2. Drain the soaked chana dal very well. There should be no water in the dal.

chana dal for chana dal vada recipe

chana dal for chana dal vada recipe

3. then add the chana dal in a grinder jar.

chana dal for chana dal vada recipe

chana dal for chana dal vada recipe

4. Without adding any water, grind to a coarse mixture. Some whole chana dal should be there in the mixture. I have not added any water while grinding. If you add water, then it becomes difficult to shape the vada. If you are not able to grind at all, then add 1 to 2 tablespoons water and then grind.

ground chana dal for chana dal vada recipe

ground chana dal for chana dal vada recipe

Making dal vada mixture

5. Now take the coarsely ground chana dal in a bowl. Add ⅓ cup chopped onions, 1 or 2 green chilies (chopped), 8 to 10 curry leaves (chopped) and 2 tablespoon chopped coriander leaves. You can also add ½ inch ginger (finely chopped).

chana dal mixture for making chana dal vada recipe

chana dal mixture for making chana dal vada recipe

6. Season with salt as required. I have added ½ teaspoon rock salt. If you use any other salt, then add accordingly and as per your taste.

making chana dal vada recipe

making chana dal vada recipe

7. Mix very well. Check the taste and add more salt if required.

making chana dal vada recipe

making chana dal vada recipe

8. Now make small or medium sized balls from the mixture.

making chana dal vada recipe

making chana dal vada recipe

9. Flatten them and place them on a plate or tray. At times, I flatten them slightly thin as then, the vada becomes more crisp and crunchy. But it needs some skill and experience. If you are unable to make them thin, then its fine. You can still have crisp vada. You can also use a banana leaf or plastic sheet or a ziplock bag to keep the vada. I often use a steel plate.

vadas for making chana dal vada recipe

vadas for making chana dal vada recipe

Frying chana dal vada

10. Heat oil for deep frying. on a medium flame heat the oil. Check the oil temperature by dropping a small portion of the batter in the oil. If the small vada comes up steadily and quickly, the oil is hot enough for frying.

making chana dal vada recipe

making chana dal vada recipe

11. Now carefully slid the prepared dal vadas in the hot oil.

making chana dal vada recipe

making chana dal vada recipe

12. Fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side. Lower the flame while frying if the oil becomes too hot. Add the number of vada depending on the size and capacity of the kadai. Do not overcrowd the kadai with vada, while frying.

making chana dal vada recipe

making chana dal vada recipe

13. Fry till they become golden and crisp. When the onions on the crust of the vada, look golden, this means the vada is done.

making chana dal vada recipe

making chana dal vada recipe

14. Once nicely crisp and golden, then remove them.

making chana dal vada recipe

making chana dal vada recipe

15. Place them on kitchen paper towels to get rid of extra oil.

making chana dal vada recipe

making chana dal vada recipe

16. Fry the remaining dal vada this way in batches.

making chana dal vada recipe

making chana dal vada recipe

Serve the chana dal vada hot with tomato ketchup or mint chutney or coriander chutney or with coconut chutney.

dal vada recipe

dal vada recipe

Few more Snacks recipes you may like are:

Note: This recipe post is from the archives and has been republished and updated on 29 May 2020. 


Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Dal Vada | Paruppu Vadai (Crispy)

Chana dal vada is a popular crispy & crunchy fried snack made from chana dal, onions and spices-herbs. Gluten-free and Vegan


Cuisine:south indian,tamil nadu

Diet:gluten-free,vegan

Difficulty Level:Moderate


Servings (change the number to scale):10 to 12 vadas

(1 CUP = 250 ML)

Other Ingredients For Paruppu Vadai

soaking chana dal

  • Rinse ½ cup chana dal for a couple of times in water. 

  • Soak the chana dal in 1 cup water for 2 hours.

  • Drain the soaked chana dal very well. There should be no water in the dal. 

making dal vada mixture

  • Then add the chana dal in a grinder jar.

  • Without adding any water, grind to a coarse mixture. Some whole chana dal should be there in the mixture. I have not added any water, while grinding. 

  • If you add water, then it becomes difficult to shape the vadas. If you are not able to grind at all, then add 1 to 2 tablespoons water and then grind.

  • Now take the coarsely ground chana dal in a bowl. 

  • Add 1/3 cup chopped onion, 1 or 2 green chilies (chopped), 8 to 10 curry leaves (chopped) and 2 tablespoon chopped coriander leaves. You can also add ½ inch ginger (chopped).

  • Season with salt. Mix very well. Check the taste and add more salt if required.

  • Now make small or medium sized balls from the mixture.

  • Flatten them and place them on a plate or tray. At times, I flatten them slightly thin as then, they become more crisp and crunchy. But it needs some skill and experience.

  • If you are unable to make them thin, then its fine. You can still have crisp dal vada. You can also use a banana leaf or plastic sheet or a ziplock bag to keep the vada. I often use a steel plate.

frying chana dal vada

  • Heat oil for deep frying in a kadai or pan.

  • On a medium flame heat the oil. Check the oil temperature by dropping a small portion of the batter in the oil. If the small vada comes up steadily & quickly, the oil is hot enough for frying.

  • Now carefully slid the prepared dal vada in the hot oil.

  • Fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side. Lower the flame while frying if the oil becomes too hot.

  • Fry till they become golden and crisp. When the onions on the crust of the vada, look golden, this means the dal vada is done.

  • Place them on kitchen paper towels to get rid of extra oil.

  • Fry the remaining dal vada this way in batches.

  • Serve the chana dal vada hot with coconut chutney or tomato ketchup.


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About Masala Vada

Masala vada are spiced and crunchy vegan fritters made with bengal gram and spices like fennel seeds, coriander seeds, dry red chillies and black pepper. They are also a popular tea time snack in South India.

I had got requests for masala vadai and it was time I added this favorite South Indian snack. Usually I prepare the less spiced chana dal vada which has a fewer spices and herbs than this one.

The method of making masala vadai is similar to falafel recipe. Instead of ground white chickpeas, chana dal is used here. The spices and herbs added here are also different than what is added in falafel.

In the recipe, I prefer to add both red as well as green chilies. But you can add either of them. If only using dry red chilies, then add two chilies instead of one.

In the recipe, you can also add grated coconut and use some tuvar dal (pigeon pea lentils) along with the chana dal.

Usually I serve masala vada with our evening tea or coffee and at times with coconut chutney or tomato ketchup.

How to make masala vada

1. Rinse ½ cup chana dal (split bengal gram) for a couple of times in water. Then soak in enough water for 2 hours. For a quicker option, you can heat water and then soak the chana dal for an hour.

chana dal for masala vada recipe

chana dal for masala vada recipe

2. Later, in a grinder, add the following whole spices – 1 dry red chili, deseeded and halved, 1 tsp fennel seeds, ½ tsp coriander seeds and ¼ tsp black pepper.

spices for masala vada recipe

spices for masala vada recipe

3. Grind the spices coarsely.

spices for masala vada recipe

spices for masala vada recipe

4. Drain the soaked chana dal very well. Then add the chana dal to the grinder jar in which the spices are already there. No need to remove the spices.

chana dal for masala vada recipe

chana dal for masala vada recipe

5. Grind the dal coarsely. Some whole chana dal should be there. No need to add water while grinding. I did not add any water. If you add water, then its become difficult to shape the vadais. If you are not able to grind at all, then add 2 tbsp water and grind.

grinding dal for masala vada recipe

grinding dal for masala vada recipe

6. Scrape and remove the ground dal in a mixing bowl.

making masala vada recipe

making masala vada recipe

Making masala vada

7. Add ¼ cup chopped onion, 1 tsp chopped green chilies, 1 tsp chopped ginger, 9 to 10 curry leaves (finely chopped), 2 to 3 tbsp chopped coriander leaves and a pinch of asafoetida and salt as per taste.

spices for masala vada recipe

spices for masala vada recipe

8. Mix very well.

making masala vada recipe

making masala vada recipe

9. Shape to medium sized vadas. Make medium sized balls and then flatten them. If not able to shape vadais, then add 1 or 2 tbsp of rice flour to the ground lentils to thicken the mix slightly.

shaping masala vada

shaping masala vada

10. Heat oil for deep frying in a kadai or pan.

oil for masala vada recipe

oil for masala vada recipe

11. On a medium flame heat the oil. Check the oil temperature by dropping a small portion of the batter in the oil. If the small vada comes up steadily, the oil is hot enough for frying.

frying masala vada recipe

frying masala vada recipe

12. Now carefully slid the prepared masala vada in the hot oil.

frying masala vada recipe

frying masala vada recipe

13. Fry for a couple of minutes and then turn over with a slotted spoon and fry the other side. Lower the flame while frying if the oil becomes too hot.

frying masala vada recipe

frying masala vada recipe

14. Fry till they become golden and crisp. When the onions on the crust of the vadai, look golden, this means the vadai is done.

frying masala vada recipe

frying masala vada recipe

15. Drain them on kitchen paper towels to remove excess oil.

masala vada recipe, masala vada

masala vada recipe, masala vada

16. Serve these spiced masala vada hot tomato ketchup or with coconut chutney.

masala vada recipe, masala vada, masala vadai

masala vada recipe, masala vada, masala vadai


Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Masala Vada

Masala vada are spiced and crunchy fritters made with bengal gram and spices like fennel seeds, coriander seeds, dry red chillies and black pepper.

masala vadamasala vada

Diet:vegan,vegetarian

Difficulty Level:Moderate


Servings (change the number to scale):7 to 8 vadas

(1 CUP = 250 ML)

to be added to the ground lentils later

preparation for masala vada

  • Rinse the chana dal for a couple of times in water. 

  • Then soak in enough water for 2 hours. For a quicker option, you can heat water and the soak the chana dal for an hour.

  • Later, in a grinder, add the following whole spices – 1 dry red chili, deseeded and halved, 1 tsp fennel seeds, 1/2 tsp coriander seeds and 1/4 tsp black pepper. Grind the spices coarsely.

  • Drain the soaked chana dal very well. Then add the chana dal to the grinder jar in which the spices are already there. No need to remove the spices.

  • Grind the dal coarsely. Some whole chana dal should be there. 

  • No need to add water while grinding. I did not add any water. If you add water, then it becomes difficult to shape the vadais. If you are not able to grind at all, then add 1 to 2 tbsp water and grind.

  • Scrape and remove the ground dal in a mixing bowl.

  • Add 1/4 cup chopped onion, 1 tsp chopped green chilies, 1 tsp chopped ginger, 8 to 10 curry leaves, finely chopped, 2 to 3 tbsp chopped coriander leaves and a pinch of asafoetida and salt as per taste.

  • Mix very well.

shaping and making masala vada

  • Shape to medium sized vadas. Make medium sized balls and then flatten them. If not able to shape vadai, then add 1 or 2 tbsp of rice flour.

  • Heat oil for deep frying in a kadai or pan.

  • On a medium flame heat the oil. 

  • Check the oil temperature by dropping a small portion of the batter in the oil. if the small vada comes up steadily, the oil is hot enough for frying.

  • Now carefully slid the vada in the hot oil.

  • Fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side.

  • Fry till the vada becomes golden and crisp. Drain them on kitchen paper towels to remove excess oil.

  • Serve these spiced masala vada hot tomato ketchup or with coconut chutney.

The recipe can be doubled too.
To make the vadas gluten free, skip the asafoetida.


All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.