Paruppu Vadai (Lentil Patties), a popular South Indian snack prepared with dhal and spices. Deliciously crunchy on the outside and soft on the inside.
Paruppu Vadai (Lentil Patties) are my favorite South Indian snack. They are tasty little morsels that are crispy on the outside and soft on the inside. If you like lentils, you will most likely enjoy these. Although they great straight out of the pan, they are just as delicious at room temperature. Place them in the lunch box or picnic basket for a satisfying snack on the go.
There are two types of vadai regularly eaten in Malaysia. Paruppu Vadais are coarser in texture. They are usually eaten as a snack and are often seen during tea time at the Indian restaurants. Ulundhu Vadais which look like a doughnuts, are usually offered in the mornings together with Roti Canai. Ulundhu vadai is more bread-like in texture and can be quite filling. These are usually served more like a side dish with coconut chutney. Recipe for coconut chutney will be coming up soon. 😉
It was lentils galore at our house last weekend. Both my sons were home for Spring Break and I made Paruppu Vadai as well as Ulundhu Vadai. I also made a slightly different version of Dhal Curry for them to enjoy with their Roti Canai for breakfast. It was great! Love having them home and getting them reacquainted with the foods I enjoyed back when I was in Malaysia. Now that they are grown, they can better appreciate some of these so-called more “exotic” dishes.
Different types of dal/dhal (lentils) are used to make the two versions of vadai. My mom uses just one type of dhal to make her Paruppu Vadai and so I do the same. I use chana dhal, which looks a bit like yellow split peas. These need to be soaked. I like to rinse and soak them in clear water overnight in the refrigerator. The next day, I drain the dhal and grind them coarsely in the food processor with as little water as possible. They bind together easily in the hot oil during deep frying.
If you have never eaten vadai, I urge you to give them a try. They are relatively easy to make and are vegan. The ingredients including fresh curry leaves can be easily found at the Indian grocers. Do give them a try.
- 2 cups (380g) chana dhal, rinsed and soak overnight
- 1 tsp salt
- 1 onion, chopped
- 1 green jalapeno pepper, seeds removed and chopped
- 1 red jalapeno pepper, seeds removed and chopped
- 1 tsp toasted cumin seeds
- 1 tsp garam masala
- 1 sprig curry leaves, stem removed and finely sliced
- Vegetable oil for deep frying
- Drain chana dhal. Place into a food processor together with salt. Process coarsely or until desired consistency. Transfer to a large bowl.
- Add onion, green jalapeno pepper, red jalapeno pepper, cumin seeds, garam masala, and curry leaves into the bowl. Mix well.
- Shape dough into patties about 2 inches in diameter.
- Heat about an inch of vegetable oil in a deep sauce pan. Gently drop lentil patties into hot oil over medium low heat and fry until golden brown, about 3 to 4 minutes. Remove, drain on a metal strainer.
- Serve warm with coconut chutney if desired.
Enjoy…..and have a wonderful day! 😎