Parippu Vada/ Dal Fritters: Perfect for a rainy day

Parippu Vada/ Dal Fritters: Perfect for a rainy day Cover Image

Paruppu Vadai brings back memories of wafting aromas from the kitchen as mom used to make these delicious snacks for us! Try this recipe for Dal Fritters today!

This common chaya kada palahaaram (snacks at any tea shop) from Kerala once ruled all households during evenings when children were back from school for snacks. The trend slowly disapeared with conscious eating and now is termed as ‘junk food’. That reminds me of mom, making them way back in the 80’s and 90’s whenever she could find some time. Nevertheless my love for these fritters would never cease however health conscious I tend to be. There’s nothing that can replace them.

With this rainy gloomy weather here at Bangalore, the only snack that could do justice to our moods are some hot Dal Fritters!

I am yet to try baking them and hence have kept apart some batter for the same.

Preparation steps

  1. Wash, clean and soak the dals for about 2 to 3 hours.
  2. Drain the water and fry them so that they are just moist enough.
  3. Grind the dals without water, if you are not very sure just pulse them together for about 4 to 5 times.
  4. Combine rest of the ingredients together.
  5. Make small balls of the mix and press them between the palms of your hand.
  6. Heat a wok, pour in the oil and when the oil is hot, drop in the vadas one by one. Reduce the flame and turn them around when one side browns.
  7. Drain them over a paper towel.
  8. Your hot crispy fritters are ready to be served with tea or hot chocolate for the younger members of the family!


  1. I have used very very minimal oil even though it was deep fried, a trick that i learnt from my parental grandmother.
  2. You could use coconut oil as well for frying for the authentic flavour.
  3. If you prefer baking, then preheat the oven to 180c and bake each side for about 15 minutes or till they turn brown. Good, wholesome baked dal fritters are ready for a quick bite!

*This recipe originally appeared here.

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