Parippu Vada / Dal Fitters Recipe

For Keralites, rains are like uninvited guests. we have no idea when it will start pouring. It rains in summer, winter, spring followed by continuous rains in monsoon season. Even though we curse rain while stepping out of the house, deep down in our heart we enjoy rain. The two best things to do while it rains is to cuddle in your blanket and a cup of tea/ coffee with  parippu vada / dal fritters. Parippu is dal/ split pulses” . When you travel through the streets of Kerala, you can notice this snack in each and every small tea shops. This is one of our favorite evening snacks. So, as usual when it rained heavily the other day, I didn’t have a second thought on what to make.
The mere smell itself will make your neighbors crave for it 😛 . Don’t worry, as usual we have come up with an easy recipe for parippu vada
Chana dal/kadala parippu/split bengal gram- 1 cup
Urad dal/split black gram – a handful
Rice flour/Raw rice – 1 tblsp
Onion – 1
green chillies – 5
Fennel- 1 tsp
Coriander, mint leaves, chopped – each 2 tblsp
Dry red chillies -2-3
Curry leaves – 1 string
Ginger – 1 inch piece
Garlic – 5-6 cloves
a pinch of asafoetida
Salt – as needed

parippu vada

parippu vada

  • Soak both the dal for minimum 2 hrs, after that wash and drain it for another fifteen minutes. 
  • Grind both the dal together to make a thick coarse paste.Grind it coarsely, don’t over do it(ignore if you find whole dal in the batter) Don’t add water while grinding..
  • Add rest of the ingredients (chopped onions, and leaves) into the mix. (here we can either give it a quick grind for few seconds or we can just mix it with the dal mixture as it is)
  • Wet your hands and make balls of the mix and give a press with your hands ( as you do for cutlet)
  • Deep fry them in hot oil until golden brown. Serve hot with tea or coffee.
Tks tips:
  1. No compromise on soaking for minimum 2 hrs.
  2. You don’t need to have all the ingredients to make a perfect parippu/dal vada, you can omit any of the ingredients and still the vada taste so good. Don’t omit the dal 😛
  3. You can add or reduce the quantity of green chill or dried red chilli as per your spice level.
  4. Make sure you’re frying parippu vada in average flame , if its too hot, you’ll get burnt vada and won’t get cooked inside,
So that’s how you make a perfect paripppu vada, so next time when it rains, go run and soak your dal 😉

About the author /

Jini, We will say she is the cousin sister of Sarcasm filled with right mix of humour and Sense. There is a saying about creativity, It is raw and instant. She is our friend, critic, contributor, Gossip girl, excellent cook and what not. She is the one with a smile and ensures there is a laugh in every nook and corner, so is her posts.Oh we forgot to tell you that she loves talking :D which never stops though :|

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  1. jyotika

    Cherish this dish alot.. 🙂 Learnt preparing in Bangalore in 2010.. Your post has just revived the memories.. 🙂
    jyotika recently posted…My Words…My Profile

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