Vadai is a great snack for teatime. 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.
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. Street food is 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.
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.
Old memories
Dal vadas has always been a part of Indian travel. 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 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
- Curry leaves
- Green chilli
- 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 mung and chana daal. Grind the lentils along with minimal water.
- Add 2 tablespoon flax seed powder to it optionally. This helps in binding and also increases the nutrients.You may replace that with rice flour
- Add chopped onions, chopped coriander, curry leaves, green chillies & salt to it.
- Make small patties out of the above mixture.
- Line all the patties in an air fryer after lining it with parchment paper. Place some soaked chana dal on top of the patties
- Preheat an air fryer for 10 mins. Then cook them at 180C for 10 mins and then 180 deg C for 8 mins. Spray with oil in between.
How to make masala vada recipe? (traditional frying)
(From left to right)
- Soak chana & moong dal.
- Remove ⅓rd cup of chana daal and grind the remaining lentils with minimal water.
- Add onions, coriander, curry leaves and salt to lentil batter along with remaining chana dal.
- Add 2 tablespoon rice flour.
5. Make patties on a wet palm using some of the batter. Repeat for all the mixture.
6. Fry all patties in hot oil until golden brown.
7. Serve it hot with chutney or ketchup.
Dal vada recipe
Equipment
- kadai/frying pan (traditional method)
- or air fryer for low oil version
- Grinder
Ingredients
- ⅓ cup chana daal Keep 1 tablespoon aside
- ⅔ cup moong daal
- 2 tablespoon flax seeds powdered,replacable with rice flour
- 1 small onion chopped
- 1 Green chilli chopped
- Handful curry leaves chopped
- 1 tablespoon coriander leaves chopped
- Salt as per taste
For frying: Oil
Instructions
- Soak mung dal along with channa dal in 2 cups of water for 3-4 hours
- Drain all the excess water
- Blend it with minimal water until it forms a smooth paste(very important, use minimal water)
- Add 2 tablespoon flax seed powder/rice flour to it
- Add onion, salt, chopped coriander, curry leaves and green chillies.
- Make small patties out of the above mixture.
- In a bowl, mix the batter with remaining channa dal (1 tablespoon that was kept aside)
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 180 deg C.
- Line all the vadas in an air fryer basket lined up with baking sheet.
- Cook the vada 180C for 10 mins and then 180 deg C for 8 mins. Spray with oil in between.
- Serve hot with coconut chutney or tomato ketchup.
Notes
What are the different type of vada we can make?
how to make vada crispy?
Add spoonful of rice flour to it. Also make sure you use minimal water, when you are grinder the batter.
Serving suggestion
This starter tastes perfect with mint or coconut chutney ,tomato pachadi/instant tomato chutney ,coriander mint green chutney or tomato ketchup. You can serve it with tea or coffee for snacks. It is a great recipe for tiffin and kiddie birthday parties.
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