Dal Vada Recipe (parippu Vada

Dal vada is the stuff of legends in many parts of South Asia! Crispy, golden brown, deep fried lentil fritters with a soft, flavor-packed interior, these savory snacks are a popular street food in South India and Sri Lanka.

Naturally gluten free and vegan, you can serve these with a green coconut chutney for a traditional pairing.

• Why this recipe works
• What is dal vada?
• Dal vada ingredients (and notes)
• How to make dal vada (parippu vada)
• Storage tips
• My best recipe tips
• What to serve with the dal vada?
• Recipe FAQs

Dal vada (lentil fritters) is a legendary snack in parts of South Asia, especially South India and Sri Lanka.

Much like kottu roti , this is a famous street food in Sri Lanka. And much like Chinese rolls , fish cutlets , fish patties , hot butter cuttlefish etc., there are a popular, every day snack for entertaining.

A late afternoon pairing of savory dal vada with a piping hot cup of milk tea could cure ailments – of both body and mind!

I honestly think these lentil fritters don’t get the recognition they deserve for being a super delicious savory snack. So I’d like to fix that!

Why this recipe works

• This recipe is a tried and true family classic! I’m also including lots of tips to add even more flavor.
• Easy and adaptable recipe.
• Detailed, beginner-friendly step by step recipe to achieve perfect results.
• Better and fresher than store-bought, and so much cheaper to make!
• I even share how to store dal vada in the freezer, so you always have snackable crispy fritters ready to go when the craving hits!
• Naturally gluten free AND vegan as well.

What is dal vada?

Dal (or dhal) is another word for lentils. We also call it parippu or paruppu in South Asia (e.g. dal curry ). Vada (or vadai) is basically a fried food like a fritter. So, dal vada is simply a lentil fritter.

This dal vada is made with red lentils. Then you also have kadala vada or chana dal vada, which is made with split chickpeas or chana dal. But you can easily mix them together as well.

Then finally you have the fluffy vada made with urad dal, which is sort of like a savory donut – but even better!

There are many different names for this type of lentil fritter. It can be called parippu vada or paruppu vada, masala vada (spiced vada), red lentil fritters, and other spelling variations too (such as dal vade, dal vadai, paruppu vadai, or dalwada).

I’d say these lentil fritters from South Asia are cousins to falafel that has Arabic origins.

With close ties between the two continents through trade and war in the past, it makes sense that these dishes have similarities.

Just like falafel, vada can also be made with dried chickpeas. They are also both blended and spiced before frying.

The differences between the two are that vada is made with either split chickpeas or other pulses like red lentils, moong lentils, and even split peas, while falafel is traditionally made with whole chickpeas only.

The added spices are also different and reflect the region of origin. Falafel uses a lot of herbs, whereas vada uses more spices and chili.

Dal vada ingredients (and notes)

• Red lentils – Red lentils are the main ingredient, but you can add a little split peas or chana dal for extra texture and flavor.
• Onions – You can use yellow or red onion.
• Garlic
• Ginger
• Curry leaves – Dried curry leaves are also fine.
• Fresh chili – I use green and red chili for color and flavor. But this can be adjusted to your spice tolerance level. I omit this when making these for kids.
• Cilantro – Optional. Adds extra flavor. Known as coriander leaves in South Asia.
• Curry powder – I use my Sri Lankan curry powder , but you can also use garam masala.
• Salt – You will need more than you think because lentils can take up a lot of salt!
• Asoefetida (Hing) – South Asian MSG! This also helps with digestion. Many families like to add hing to pulses / legume dishes to help with bloating and digestion.

Ingredient notes and substitutes

• I usually make this with only red lentils . But, if I have some at home, I like to add yellow split peas for additional texture. This is optional.
• Curry leaves are highly recommended, and what makes these fritters more Sri Lankan. If you can’t find fresh curry leaves, you can absolutely use dried. But if you can’t find either, then leave it out. There’s no good substitution for curry leaves unfortunately.
• Chili adds flavor and heat. We typically use fresh green chilies and maybe dried red chili. However, the chili can be left out if you’re making these for kids. If you love the flavor of chili, but not the heat, you can scrape out the seeds.
• Cilantro isn’t always added, but my family likes it better with cilantro! There’s not a lot of herbs you can add to these lentil fritters that complement south Asian flavors, but cilantro is one. You can also add some parsley instead if you don’t like cilantro, but parsley isn’t traditionally part of south Asian cuisine .
• Curry powder adds flavor to the masala vada. You can use garam masala instead as well. If you have neither, you can add a mixture of ground coriander and cumin for a basic spice mix.
• Hing is optional as well, and I don’t always add it.

How to make dal vada (parippu vada)

Step 1 – Soak the lentils

Wash the lentils under running water until the water runs clear. Make sure to agitate the lentils so that they rinse properly.

Then place the lentils in a large container (lentils need room to submerge and expand) (image 1) .

Add water till it’s twice the height of the lentil layer (image 2) . Let the lentils soak for about 1 – 2 hours. You can let it soak overnight as well, but make sure to drain the lentils REALLY well before blending them.

Step 2 – Prepare the other ingredients

When the lentils are almost ready, get the other ingredients ready. Finely chop the onions, chili, curry leaves, and cilantro, and set aside. Coarsely chop the garlic and ginger and set aside as well (image 3) .

Step 3 – Blend the lentils

Pour the soaked lentils into a sieve and drain the water (image 4) . Then place the lentils on a cloth napkin or paper towel to drain excess water. Portion about 1/4 – 1/3 of the lentils into a separate bowl and set it aside (image 5) .

Place the remaining lentils in your blender jug, along with the garlic, and ginger (image 6) . Blend until the garlic and ginger are blended well and the lentils are fairly smooth (image 7) . You may need to use a spatula to scrape down the sides in between (while the blender is turned off!).

Then add the separated lentils into the blended lentils and pulse to mix (image 8) . This portion of lentils shouldn’t blend completely, but stay whole or roughly chopped only. This helps to keep the mixture coarse.

Scrape the mixture into a bowl (image 9) .

Step 4 – Make the batter

The lentil mixture should be thick and mostly smooth, with pieces of whole and chunky lentils visible (see image below).

The lentil mixture before and after adding the extra lentils.

To this, add the chopped onion, chili, curry leaves, cilantro, and salt (image 10) . You can also add hing to the mixture at this point. Mix well until everything is combined (image 11) .

The texture of the dal mixture can vary from very smooth to a little chunky. Both textures will work. The wetness of the mixture is more important than the texture , however.

If your mixture is too wet, or the batter is too soft, then this can easily be fixed. I explain how in step 5 below.

Step 5 – Overnight storage (optional)

I like to store my dal vada mixture in the fridge overnight when I have time. This achieves two things.

1. It allows all the flavors to mingle together, making the lentil mixture more flavorful.
2. If there’s any excess water in the mixture, it can be fixed by letting it get absorbed into a clean paper towel or cloth napkin.

Line a clean container with a few layers of paper towels, or a cloth napkin. Then scrape the mixture into the container and fold over the edges of the napkin or paper towels to completely cover the batter.

Cover the whole container with plastic wrap or a fitting lid and place it in the fridge overnight.

This will absorb any excess liquid as well. If your mixture is already thick, you can still store it this way, because it won’t absorb “too much” water.

Step 6 – Shape the dal vada

When the vada mixture is ready to go, we can shape and fry them.

Usually the batter is shaped and fried as we go. So we will heat the oil in the pot, and then quickly portion and shape the batter and drop it into the hot oil.

However, you can portion the vada batter into individual portions first (image 12) and then fry them if you like as well. To ensure that the mixture doesn’t stick to your hands, keep your hands fairly moist (not dripping wet).

Use a cookie scoop to scoop even portions of the lentil mixture. Place individual portions in your palms and shape it to the desired shape. You can keep it round, oval shaped, or a flatter circle or oval as well (image 13) .

The thicker the shape and bigger the portion, the longer the fritter will take to fry.

• Smaller bite-sized vada = about 15 g
• Larger vada = about 30 g

Step 7 – Fry the dal vada

Heat vegetable oil in a pot to deep fry the fritters. Make sure they can float in the oil without touching the bottom of the pan.

Once the oil is heated to about 375 F, fry the shaped vada until they are golden brown on the outside and cooked through on the inside (images 14 – 15) . You can break one of the first fritters in half to make sure it’s cooked through and adjust the heat and frying time accordingly.

Be careful not to overcrowd the pot with the lentil fritters, because this will lower the oil temperature . The fritters will absorb oil and become oily and not crispy if fried at a lower temperature.

Place the fried vadas on paper towels to absorb any excess oil (image 16) . Let them cool slightly and then serve.

These dal vada taste best when they are still hot! So serve while they are still fairly hot, but they still taste good at room temperature too. If they do cool down, you can reheat them in the oven as well.

Storage tips

I’ve only stored these vada AFTER frying them. I haven’t attempted to store them before frying.

If I know I’ll be freezing them for later, then I will fry them until they are a lighter golden color (a shade lighter than I want them to be). This way I can heat them up in an air fryer without burning them later.

Store the fried parippu vada in an airtight container in the fridge for up to 5 days . They get stale after that, so I don’t recommend storing them for longer.

They can also be stored in an airtight container in the freezer for much longer. However, I prefer to freeze them on a lined sheet pan (lined with wax or parchment paper or plastic wrap or similar) to individually freeze them first (instead of freezing them all in one heap).

This prevents the vada from sticking together and makes it easier to take only what you need at a time.

My best recipe tips

• Soak the red lentils for about 1 – 2 hours for best results! You can let it soak longer, but it might result in a softer texture.
• Change the batter texture to your liking. Keep it as a coarse mixture for a crumblier texture when fried, OR blend the lentils smoother for a tighter, fluffier texture.
• If your lentil mixture has too much moisture, it can be fixed! Let the mix rest on a paper towel / cloth napkin overnight to absorb the extra moisture.
• Although optional, an overnight rest will allow the lentil mixture to absorb more flavor and salt, making it more flavorful once fried!
• Making sure your hands are slightly wet when shaping the vada will prevent the mixture from sticking to your hands.
• You can double fry these for extra crunch if you like! Fry them at a slightly lower temperature for about 1 – 2 minutes till they become a very light golden color, then let them cool down and re-fry them at 375 F for a few seconds until they turn a slightly darker golden color.
• Frying temperature should ideally be between 325 – 375 F. If it’s too low, the vada will absorb too much oil and have an oily texture. If it’s too high, the inside of the vada won’t cook through when the outside crust is a dark golden color.
• You can adjust the spices used for these lentil vada to your liking. However, there are a few ingredients that are crucial for the right flavor base, noted below. The other additions will certainly add more flavor, but can be adjusted or left out for a more basic, but still flavorful vada. Curry powder (or garam masala instead) Garlic and / or ginger Curry leaves (highly recommended)
• Use a high powered blender to blend the mixture. A good food processor can be used for larger batches. A small amount won’t properly process in a larger food processor though.
• Do not overcrowd the pot when frying . Adding too many vada in the oil will cause the oil temperature to drop. This will cause the vada to become oily, and can also reduce the crispiness.

What to serve with the dal vada?

• Lentil fritters are usually served as a snack between meals, or as tea time snacks with a cup of black tea (or milk tea) or masala chai . But, you can absolutely serve them as appetizers (and game night snacks !) or as part of a full meal as well.
• Dal vada is usually served with a coconut chutney. This green coconut chutney is my favorite, but a red coconut chutney also pairs well.
• For a creamier sauce, you can also serve this with a yogurt sauce, like raita.
• Other Indian and Sri Lankan snacks and side dishes can also be paired with these fritters. Sambar is a soupy accompaniment, and you can dip this vada into this and enjoy it as well.
• Since falafel is served with hummus, these vada can be paired with hummus too. It’s a little unorthodox, but still pairs really well!
• Mango chutney , mango relish , peach chutney , strawberry chili relish , sweet chili sauce etc. are all non-traditional, but will pair well with these fritters.
• I also LOVE adding these into a sandwich or wrap! It’s a great fiber-rich and protein-rich filling!

Can I use different lentils to make these fritters?

Yes, you can! You can use red lentils (masoor dal), yellow split peas (toor dal), split chickpeas (bengal lentils or chana dal). In fact, I like to use a mix of red lentils and yellow split peas when I have both available to make these masala vada. Urad dal is used to make a different type of vada (medu vada or ulundu vada) that is more spongy.

Can I air fry or bake these instead?

While it’s possible to air fry these, the resulting vada will be dry and won’t have the same texture and flavor as deep fried crispy dal vada. They can also go stale faster. This is because air frying tends to dry out food through evaporation in high heat. Deep frying in oil insulates the food, preventing this from happening.

What can I do with leftover vada batter?

I always use up all the vada batter to make dal vada. Any extra vada that you make can be frozen for later.

Recipe

Dal Vada (Lentil Fritters)

Ingredients

• 360 g dried red lentils 2 cups (see recipe notes)
• 1 small onion about 100 g (yellow or red onion can be used)
• 3 - 4 small green chili or 2 serrano peppers
• 3 - 4 red chili optional, or 2 finger red peppers
• 3 cloves garlic
• ½ inch ginger skin removed
• 10 curry leaves
• ¼ cup cilantro known as coriander leaves in South Asia
• 1 tsp Sri Lankan curry powder or use garam masala
• 1 ¼ tsp sea salt adjust to your taste
• 1 pinch hing optional
• Vegetable oil for deep frying

Instructions

Making the spiced lentil mixture for vada

• Place the lentils in a sieve, and rinse and wash the lentils until the water runs clear. 360 g dried red lentils
• Transfer the lentils into a large container and completely cover the lentils with room temperature water (add enough water for the lentils to double in size).
• Let it soak for a minimum of 1 hour (or up to 2 hours).
• When the lentils are almost ready, chop and prepare the rest of the ingredients.
• Finely chop the onion, curry leaves, and cilantro. Set aside. 1 small onion, 10 curry leaves, ¼ cup cilantro
• Roughly chop the garlic and ginger. Set aside. 3 cloves garlic, ½ inch ginger
• If you’re using chili, you can remove the seeds to reduce the heat if you prefer. Finely chop the chili and set aside. 3 - 4 small green chili, 3 - 4 red chili
• Strain the soaked lentils through a sieve. Let the excess water strain through the sieve over a bowl to remove as much water as possible. I like to place the lentils on a clean paper towel or cloth napkin to remove excess water.
• Set aside about ¼ - ⅓ of the soaked lentils in a bowl.
• Place the remaining soaked lentils in the blender jug and add the chopped garlic and ginger. 3 cloves garlic, ½ inch ginger
• Blend until the lentil mixture is fairly smooth, and the garlic and ginger are blended well, with some lentil pieces still visible.
• Add the remaining lentils into the mixture and pulse a few times only. This will help to yield a coarser texture to the lentil mixture. Scrape all of the mixture into a bowl.
• Add the finely chopped onion, chili, curry leaves, cilantro, curry powder, salt, and hing (if using). 1 small onion, 3 - 4 small green chili, 3 - 4 red chili, 1 tsp Sri Lankan curry powder, 1 ¼ tsp sea salt, 1 pinch hing
• Mix well to combine. The mixture should look a little coarse and a little stiff when formed into a ball. If the mixture is very soft, then there might be too much water in the mixture. Please see recipe notes below on how to fix this.

Shaping the vada

• When the mixture is ready, you can start shaping and frying them. I like to shape them as I fry them, but you can also shape them all first, and then fry them after as well.
• To prevent the batter sticking to your hands, keep your hands slightly wet. You can also use a cookie scoop to make sure the portions are even, if you like.
• For small vada, portion about 1.5 - 2 tbsp (about 15 g) into a ball. Then slightly flatten it. It should still be about ¾ - 1 inch thick.
• For medium vada, portion about 3 - 3.5 tbsp (about 30 g) of the mixture and shape into a ball. Then slightly flatten it. It should also still be about ¾ - 1 inch thick.

Frying the vada

• In a pot, place the oil for deep frying. For even frying, the vada should be able to float in the oil without touching the bottom. Vegetable oil
• Heat the oil over medium heat until it reaches about 350°F / 180°C. Carefully drop the vada into the oil to fry them. Do not overcrowd the pot as this will lower the temperature of the oil (and make the vada oily and soggy).
• Fry the vada for about 1.5 - 2 minutes (for small ones), 2 - 2.5 minutes (for medium-sized ones). Until they are a dark golden brown on the outside, and cooked through on the inside.
• Break the first fried fritter in half to make sure the inside is evenly cooked. If it’s undercooked or raw in the middle, you may need to adjust the oil temperature and frying time to get the correct results.
• Place the fried vada in a paper towel lined sieve to drain excess oil. Let it cool down slightly.
• Serve while still warm (ideally with green coconut chutney ).

Notes

Chili

Lentils

Soaked lentils

Overnight storing

Mixture is too soft

Extra information

Nutrition

Recipe from The Flavor Bender by Dini Kodippili

Dal Vada (Lentil Fritters) https://www.theflavorbender.com/dal-vada-lentil-fritters/