Parippu Vada

Parippu Vada

Ingredients (Makes about 20 – 25 vadas)

  1. Vada thumara / vada parippu / yellow split peas / peas dal – 2 cups (You can use chana dal or toor dal instead)
  2. Shallots – 6 – 8, chopped
  3. Ginger – 1/2 inch, finely chopped
  4. Dry red chilies – 6 – 7, cut into thin rounds
  5. Curry leaves – 6 – 8, chopped
  6. Hing / asafoetida – 2 pinches
  7. Salt – To taste
  8. Oil – To deep fry


Soak the vada thumara or vada parippu in enough water for at least 3 – 4 hrs. Drain well. Keep aside 2 – 3 tbsp of this soaked dal. Crush the remaining vada parippu in the small jar of  a blender or food processor in 2 – 3 batches, without adding any water, to a coarse mixture (you should be able to shape it into a vada without it crumbling/forming cracks). Combine it with  the 2 – 3 tbsp vada parippu (that had been kept aside), chopped pearl shallots, ginger,  dry red chillies, hing and curry leaves. Crush the whole mixture using your hands (nannayi njeruduka). Add salt, just before frying the vasa. Make lime sized balls from this mixture and flatten them with your palms, like a vada.  Deep fry in oil until brown on both sides, about 10 minutes on medium heat. Flip them in between. Serve hot as is or with ketchup or any chutney.

Crushed vada parippu mixture with the other ingredientsalt


You can add 1/4 – 1/2 tsp fennel seeds (perum jeerakam) if you wish. Crush it  slightly and add to the dough.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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