Vadai is a great tea time snack. Mirchi bada and batata vada is made with besan or chickpea flour and stuffed with potatoes. Sabudana vada are sago based while dahi bhalle are yogurt based vadas. Other important versions are crispy masala vada and medu vade. While Medhu vadai is urad daal based, masala vadai are mix dal based. Dal vada or paruppu vadai is a crispy chana daal based vadai.It is also called as parippu vada. Chana dal vada recipe is also called chattambade. It is made with semi-smooth lentil batter. It is crispy and full of proteins.
We make many types of snacks. Fritters are an essential part of snacking in India. The only drawback being it is fried. Fried food is great once a while. Sadly, with lockdowns being reality and lesser exercise. Its time to enjoy the same snacks, made with little less oil. Eating healthy is important as we age. Hence, we have now updated the low oil air fryer version also. J
Best part is, daal vada recipe is both vegan and gluten-free snack. After all, easy to munch fresh food is much better than chips and commercial biscuits which do not get stale. It tastes great with or without chutney. Usually ,this is a deep fried street food perfect for tea time. Popular street food like dal vadas, medu vada, pakora, bread roll, bread pakora are always full of flavor, and crunch. It needs to be something customer wants to comeback for more. Flavor rules and taste matters much more than fancy presentation. You should be able to eat it without fancy plates and cutlery.
Old memories
recipe for dal vada has always been a part of Indian rail menu . Many vendors choose to sell it as it is very crispy and retains the texture even when cold. You will find it as a common snack at canteens and rail ahar.
Parippu wade have always been in South Indian railway menu. In olden days, railways did not serve fresh hot meals all the day. Neither you could find apps which could bring the food to your berth. Most people who would travel long distances either brought food along or relied on the vendors. At major stations, you could find a person alighting with these crispy vadai and serving them in bogies.
Ingredients for parippu vada recipe
- Chana dal
- Yellow mung dal
- Flax seeds powder / rice flour
- Onions
- ginger
- Green chilies, finely chopped
- Coriander
- Salt as per taste
- Oil spray
Equipment
- Mixer / Grinder
- Air fryer for low oil option
- Kadai/frying pan for traditional deep frying method
How to make dal vada in air fryer?
- Soak masoor(red lentil) and chana daal(yellow lentils).
- Grind the lentils along with minimal water and ginger,chillies and coriander.
- Add chopped onions & salt to it.
Mix the onions in the batter .
- Take a small portion of batter , Line all the patties in an air fryer after lining it with parchment paper.
- Preheat an air fryer for 10 mins. Then cook them at 190C/375F for 10 mins and then 190C/375F for 8 mins. Spray with oil in between.
How to make masala vada recipe? (traditional frying)
1. Heat oil and fry all patties, until golden brown.
2. Serve it hot with coconut chutney or ketchup.
Recipe links
Dal vada recipe | air fryer lentil fritter recipe
Equipment
- kadai/frying pan (traditional method)
- Air fryer for low oil version
- Grinder
Ingredients
- ½ cup yellow lentil chana daal
- ½ cup red lentil dal masoor dal
- 1 small onion chopped
- 1 Green chilli chopped
- 1 small piece of ginger
- Handful curry leaves chopped
- 1 tablespoon coriander leaves chopped
- Salt as per taste
- Oil for frying or air frying
Instructions
- Soak lentils 2 cups of water for 3-4 hours.Drain all the excess water
- Grind the lentils along with minimal water and ginger,chillies and coriander.
- Add onion and salt to the mixture
- Make small patties out of the above mixture.
For traditional frying
- On a medium flame,heat oil in a kadai.
- Fry them golden brown, by taking little amount of batter as a patty one by one.
- Repeat until batter is finished.
For air fryer method
- Pre heat the air fryer for 10 minutes at 190C/375F.
- Line all the vadas in an air fryer basket lined up with baking sheet.
- Cook the vada 190C/375F for 10 mins and then 5-6 minutes(after removing the baking sheet). Spray/brush with oil in between.
- Serve hot with coconut chutney or tomato ketchup.
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove.
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