Baked Parippu Vada Recipe – Chana Dal Vada or Masala Vadai or the Indian Falafel. Chana Dal (Split chickpea) Fritters. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free Soy-free Grain-free Nut-free Recipe. Pin this for later.
Parippu Vada or Masala Vada are similar fritters made with chana dal or other local variety of split peas or a combination of different kinds of split peas. The Vada use different pulses or ingredients depending on the region and are also called different names.
To simplify the process, parippu vada are made somewhat like falafels. The dried split peas/pulses are soaked for a while just like you would soak dried chickpeas for falafel. Then they are processed to make a coarse mixture. Some chopped onion or shallots, curry leaves and spices are mixed in. The mixture is shaped into patties that are generally deep fried. The patties are gluten-free as they do not have any flours or breadcrumbs added to them. The mixture is moist enough to bind well. The loose soft mixture is shaped into patties and cooked to make a vada that are crispy on the outside and soft inside. I bake them with similar results. so good! These masala vada or vadai are delicious with coconut chutney or ketchup. Add whatever spices and ingredients you have and make some of these easy Vada to snack on.
More split pea or lentil recipes from the blog
Pulse the soaked lentils to make a coarse mixture. Fold in the chopped onion, curry leaves, ginger, baking soda etc and oil. Shape into patties and place on parchment lined sheet. Spray or brush oil on top and bake.
Bake until golden brown. Crispy!
Serve with ketchup or coconut chutney.
I used red lentils and chana dal in the pictured Vada. Mom added a tablespoon of rice as well which you can see in some of them.
- 1 cup chana dal (split chickpeas) or use a combination of split pea/chana dal + toor dal (split pigeon pea), toor + moong (petite yellow lentils-green gram dal), moong/chana dal + masoor (red lentils)
- 2 green chilies, finely chopped
- ½ medium onion, finely chopped
- 2 tbsp grated ginger
- 10 to 12 curry leaves, finely chopped
- ½ cup cilantro finely chopped
- ⅓ tsp or more salt
- ¼ tsp red pepper flakes
- ¼ tsp baking soda
- 2 tsp oil
- Wash and Soak the dal/dals in warm water for 4 hours or overnight. Drain well.
- Preheat the oven to 425 degrees F.
- Use a food processor or blender to grind the dals to a coarse puree. Use a few teaspoons of water if needed. Use as little water as possible. I often add ginger and cilantro in the processor instead of chopped.
- Transfer mixture to a bowl and fold in the rest of the ingredients and oil. Shape the mixture into 2 to 3 inch size flat discs and place on parchment lined baking sheet. The mixture can be slightly wet. Use oiled hands or wet hands to shape.
- Brush or spray oil on top. Bake for 16 to 20 minutes or until golden brown on top. Depending on the size of your patties and the lentils used, you might need to flip and bake for a few minutes longer. Bake till the desired color is achieved.
- Cool for a few minutes before serving with coconut chutney or cilantro mint chutney or ketchup and Masala chai. The Vada are best served immediately for crisp results. They can be baked ahead and refrigerated. Reheat and serve.
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