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. 
Baked Parippu Vada Recipe Chana Dal Vada/Fritters
Ingredients
- 1 cup (283.91 g) 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
- 1/2 (0.5 ) medium onion finely chopped
- 2 tbsp grated ginger
- 10 to 12 (10-12 ) curry leaves finely chopped
- 1/2 cup (8 g) cilantro finely chopped
- 1/3 tsp (0.33 tsp) or more salt
- 1/4 tsp (0.25 tsp) red pepper flakes
- 1/4 tsp (0.25 tsp) baking soda
- 2 tsp oil
Instructions
- Wash and Soak the dal/dals in warm water for 4 hours or overnight. Drain well.
- Preheat the oven to 425 degrees F / 220ºc.
- 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.
Notes
Nutrition
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JN says
August 3, 2016 at 4:45 pmFINALLY! I have been looking for a baked recipe for so long, ever since I had the fried ones at my friends place. I even searched your book I have but was disappointed. Thank you!!!!! I am going to make this tomo. They look so good!!! Thanks for giving substitute lentil combos.
Richa says
August 3, 2016 at 6:53 pmyay! awesome! These are super easy and since they are baked, a bit of moisture here and there doesnt make much of a difference
Sharon vitullo says
August 4, 2016 at 3:51 amI am so going to make this. I will even give it a 5 star before even trying as everyone of your recipes from your book and posts have been 5 star
Richa says
August 4, 2016 at 11:34 amyay!! <3 <3
Michele says
August 4, 2016 at 6:55 amLooks amazing…thanks!! Have you tried Urad Dal? I bought a bag of it for another recipe that I didn’t end up liking, and have quite a bit left. If it won’t work for this recipe, do you have any ideas?
Cheers~
Richa says
August 4, 2016 at 11:33 amyes, you can use half urad dal + half chana. You can also use all urad dal. Urad dal will blend up easily and can become too pasty and the vadas might fall flat. So a bit of heartier chana dal will help.
Anu - My Ginger Garlic Kithcen says
August 5, 2016 at 2:46 amLove chana dal fritters, and yours look divine. The textures is so nice and crisp. Hard to tell that they are not fried.
JN says
August 5, 2016 at 4:21 pmPerfect, amazingly delicious, crisp! Love it! I did not have the curry leaves. Needs a bit more salt + needs to be flipped over for another 10 mts. I am jumping with joy as they taste better than the fried ones and these are SOOOOO healthy! Thank you Richa, for another great, healthy recipe. This has been the easiest to make including the ingredients. Yeee!
Richa says
August 5, 2016 at 4:38 pmAwesome!! I know right. so crunchy and so good! I think it depends on the lentils used and the baking sheet, temps etc. Whenever I add some red lentils (masoor dal), they brown faster, so don’t need the flip. I will add a note to flip if needed. Curry leaves add a salty lemony profile, so i generally add less salt. Adjust it to preference. Thanks for making them!
Jane says
August 7, 2016 at 8:48 amI don’t have curry leaves. Can I use curry powder or something else instead?
Richa says
August 7, 2016 at 10:10 amCurry powder is just spices and doesnt contain curry leaves 🙂 . You can use ground coriander + a bit of lime zest/juice for the flavor profile.
Cassie says
August 11, 2016 at 2:02 pmNever heard of these patties before! They look absolutely fantastic!
Weston says
August 22, 2016 at 2:23 pmI only have dried curry leaves. Can I use dried instead of fresh curry leaves? If so, do I need to adjust the number of leaves or soak them in water for a few minutes before adding to the mix?
Thanks, and I love your site!
Richa says
August 22, 2016 at 4:36 pmuse the same amount of dry curry leaves. no need to soak, just add to the processor with the split peas.
Shilpi says
October 5, 2016 at 8:15 amHi Richa, I really liked this recipe. I am planning to try it for a party. Would like to know if it can be prepared a day in advance? Can we reheat it in microwave just before serving? Will it remain crisp if prepared a day before? Thanks in advance!
Richa says
October 6, 2016 at 1:45 pmthey get soft when reheated int he microwave. You can pre-bake them for half the time and refrigerate for 1-2 days, and then bake and serve.
Jessica says
February 13, 2017 at 9:49 pmHello, can you please explain the difference between split chick pea and chick peas. Thanks so much…always learning!!
Richa says
February 13, 2017 at 9:54 pmSplit chickpeas are like split peas. The chickpea is a whole pea and when split it makes split chickpeas. You can find it some stores or online as chana dal or bengal gram.
Jessica says
February 13, 2017 at 10:07 pmCan a can of chickpeas work in this recipe? TIA
Richa says
February 13, 2017 at 10:49 pmYes, they should work. You might need to add a flax egg or 1 tbsp tahini to ensure that the baked fritters are moist from the inside.
ragani says
September 13, 2017 at 3:10 amI am so happy to ind this . thank u so much.
i love vadas but have been avoiding it because of the frying method.
Vani says
March 30, 2019 at 1:41 pmMade it today in air fryer. It came out excellent . I did 400 deg 16 mins.
Richa says
March 30, 2019 at 7:57 pmawesome!
Ellen says
July 20, 2019 at 7:20 amNo need to cook the split chickpeas?
Richa says
July 20, 2019 at 8:53 amno, they are soaked, and they get cooked while cooking the patties. for eg even in authentic falafels, the dried chickpeas are soaked overnight, then blended into coarse texture and baked or fried.
Ellen says
July 21, 2019 at 2:41 amThank you! I will try them again without cooking the dahl!
Su Yong says
May 8, 2020 at 7:03 pmHi I’ve just tried this. I had trouble binding the vada into parties. Very crumbly and didn’t hold shape. What have I done wrong? Smells and tastes amazing though.
Richa says
May 8, 2020 at 7:31 pmIs it dry crumbly or wet crumbly as in too wet and hence can’t be shaped
Su Yong says
May 8, 2020 at 7:41 pmDry crumbly. There is some moisture but not wet / soggy
Aniu says
September 20, 2019 at 5:36 pmHey Richa,
Can I skip baking soda?
Richa says
September 20, 2019 at 6:08 pmyes.
Ejey says
November 27, 2019 at 2:00 amGreat recipe… Tasty as well as healthy…
Nelle says
January 9, 2020 at 12:07 pmThese were awesome. I was skeptical because I tried baking falafel before and I wasn’t impressed, but I think the flatter shape made the difference. I did the quick soak method for the split peas. I brought them to a boil, let sit them in the water for an hour and proceeded as the recipe directed. Yum!
Ariane says
April 2, 2020 at 4:53 pmThey were great. We ended up with a bag of split chickpeas by accident and were looking for a recipe to use them. This one was easy to make and tasted great. It did need a few more minutes in the oven.
Rohini says
June 1, 2020 at 11:44 amHi ,What temperature did u set in the oven?
Vegan Richa Support says
June 1, 2020 at 11:57 am425 degrees F / 220ºc