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    Home » Appetizer Recipes

    Baked Parippu Vada Recipe – Chana Dal Fritters

    Published: Aug 3, 2016 · Modified: Feb 9, 2018 by Richa 53 Comments

    Jump to Recipe   Print Recipe

    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.

    Jump to Recipe   

    Baked Parippu Vada Recipe - Chana Dal Vada or Masala Vadai. Chana Dal (Split chickpea) Fritters. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free soy-free Recipe | VeganRicha.com

    Baked Parippu Vada Recipe - Chana Dal Vada Or Masala Vadai. Chana Dal (Split chickpea) Fritters. Easy Indian Falafel with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free soy-free Recipe | VeganRicha.com

    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.

    Baked Parippu Vada Recipe - Chana Dal Vada or Masala Vadai. Chana Dal (Split chickpea) Fritters. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free soy-free Recipe | VeganRicha.com

    More split pea or lentil recipes from the blog

    • Split Pea and Lentil Falafels
    • Chana dal – Split chickpea Dhal
    • Mango Dal
    • Turmeric Spinach Lentil Dal

    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. 


    Baked Parippu Vada Recipe - Chana Dal Vada. Chana Dal (Split chickpea) Fritters. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free soy-free Recipe | VeganRicha.com

    Bake until golden brown. Crispy!

    Baked Parippu Vada Recipe - Chana Dal Vada. Chana Dal (Split chickpea) Fritters. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free soy-free Recipe | VeganRicha.com

    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. Chana Dal (Split chickpea) Fritters. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free soy-free Recipe | VeganRicha.com

    Recipe Card

    Baked Parippu Vada Recipe - Chana Dal Vada. Chana Dal (Split chickpea) Fritters. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free soy-free Recipe | VeganRicha.com #glutenfree #veganricha #vegan
    Print Recipe
    4.89 from 9 votes

    Baked Parippu Vada Recipe Chana Dal Vada/Fritters

    Baked Parippu Vada Recipe - Chana Dal Vada or Masala Vadai. Chana Dal (Split chickpea) Fritters or the Indian Falafel. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free soy-free Nut-free Grain-free Recipe.
    Prep Time4 hours hrs
    Cook Time30 minutes mins
    Total Time4 hours hrs 30 minutes mins
    Course: Breakfast
    Cuisine: Indian
    Servings: 10
    Calories: 40kcal
    Author: Vegan Richa

    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

    For variation: Add some fennel or coriander seeds and process with the Dals.
    Nutritional values based on 1 serving

    Nutrition

    Nutrition Facts
    Baked Parippu Vada Recipe Chana Dal Vada/Fritters
    Amount Per Serving
    Calories 40 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 141mg6%
    Potassium 65mg2%
    Carbohydrates 6g2%
    Fiber 2g8%
    Sugar 1g1%
    Protein 1g2%
    Vitamin A 70IU1%
    Vitamin C 1.9mg2%
    Calcium 29mg3%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

    Baked Parippu Vada Recipe - Chana Dal Vada. Chana Dal (Split chickpea) Fritters. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free soy-free Recipe | VeganRicha.com

    In other news, Veg News’s 2016 Veggie Award Survey is out. Vote for your favorite vegan products, sanctuaries, organizations, restaurants, blogs, websites and win a Vitamix, or an annual supply of SoDelicious ice cream, a vegan cheese party by Miyoko’s Kitchen, a shopping spree to Vegan Essentials and more. Vote here.

    Parts of North Eastern India are devastated by an ongoing flood. Tax-deductible donations can be made through the US based Charity HAI here. 

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Nina

      January 31, 2023 at 3:37 pm

      5 stars
      These turned out super crunchy, just like I like them, with a softer inside. So delicious healthy and good for keeping my cholesterol levels in check….. no frying!!
      Thanks so much.

      Reply
      • Vegan Richa Support

        February 01, 2023 at 4:25 pm

        Very happy to hear, Nina!

        Reply
    2. sonia

      August 28, 2022 at 12:22 pm

      5 stars
      Just made them…came out Excellent! Many thanx, Richa!

      Reply
      • Vegan Richa Support

        August 29, 2022 at 10:40 am

        Yay!

        Reply
    3. Santhya

      August 27, 2021 at 6:58 am

      Hi I tried this but i got off With the proportions and got my mixture wet.what can I do to get it dry?

      Reply
      • Vegan Richa Support

        August 27, 2021 at 4:35 pm

        try measuring everything before you start assembling. or you could some chickpea or other flour to absorb moisture

        Reply
      • Richa

        August 27, 2021 at 9:19 pm

        Add chickpea flour or other flour . Also a bit more moisture won’t be a problem as it will bake out

        Reply
    4. Ayishwariya

      June 30, 2021 at 12:11 pm

      Hi, excited to try this baked! I’m thinking of making this for a party and wondering if anything would change time wise if I made these smaller?

      Reply
      • Ayishwariya

        June 30, 2021 at 12:12 pm

        Also meant to add in an air fryer

        Reply
      • Richa

        June 30, 2021 at 3:15 pm

        Yes check earlier . They’ll get done sooner

        Reply
    5. B.Abeyratne

      March 03, 2021 at 2:09 pm

      5 stars
      Nice recipe

      Reply
    6. Sonia

      November 10, 2020 at 12:25 pm

      Channa Daal is 1 cup. How much of the other lentils did you add?

      Reply
      • Vegan Richa Support

        November 12, 2020 at 9:44 am

        1 cup total of either the Chana dal (or a combination / mixture of different ones) ie: 1/3c of each (totalling max. 1 cup)

        Reply
    7. Sahj

      August 23, 2020 at 7:10 am

      How many hours ahead can we make these vada for a party.? Can we reheat them.?

      Reply
      • Vegan Richa Support

        August 25, 2020 at 2:34 pm

        thanks for your question Sahj, sure – you could make & bake them that morning (only bake 15 min.) and then reheat until golden brown on top

        Reply
    8. Rohini

      June 01, 2020 at 11:44 am

      Hi ,What temperature did u set in the oven?

      Reply
      • Vegan Richa Support

        June 01, 2020 at 11:57 am

        425 degrees F / 220ºc

        Reply
    9. Ariane

      April 02, 2020 at 4:53 pm

      5 stars
      They 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.

      Reply
    10. Nelle

      January 09, 2020 at 12:07 pm

      5 stars
      These 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!

      Reply
    11. Ejey

      November 27, 2019 at 2:00 am

      Great recipe… Tasty as well as healthy…

      Reply
    12. Aniu

      September 20, 2019 at 5:36 pm

      Hey Richa,
      Can I skip baking soda?

      Reply
      • Richa

        September 20, 2019 at 6:08 pm

        yes.

        Reply
    13. Ellen

      July 20, 2019 at 7:20 am

      No need to cook the split chickpeas?

      Reply
      • Richa

        July 20, 2019 at 8:53 am

        no, 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.

        Reply
        • Ellen

          July 21, 2019 at 2:41 am

          Thank you! I will try them again without cooking the dahl!

          Reply
        • Su Yong

          May 08, 2020 at 7:03 pm

          Hi 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.

          Reply
          • Richa

            May 08, 2020 at 7:31 pm

            Is it dry crumbly or wet crumbly as in too wet and hence can’t be shaped

            Reply
            • Su Yong

              May 08, 2020 at 7:41 pm

              Dry crumbly. There is some moisture but not wet / soggy

      • Namagiri sRIDHAR

        December 29, 2020 at 6:21 pm

        Hi Richa

        How to store them. Thanks for the recipe.

        Reply
        • Vegan Richa Support

          December 31, 2020 at 10:20 am

          after baking you can store in the fridge then reheat =)

          Reply
    14. Vani

      March 30, 2019 at 1:41 pm

      Made it today in air fryer. It came out excellent . I did 400 deg 16 mins.

      Reply
      • Richa

        March 30, 2019 at 7:57 pm

        awesome!

        Reply
    15. ragani

      September 13, 2017 at 3:10 am

      I am so happy to ind this . thank u so much.
      i love vadas but have been avoiding it because of the frying method.

      Reply
    16. Jessica

      February 13, 2017 at 9:49 pm

      Hello, can you please explain the difference between split chick pea and chick peas. Thanks so much…always learning!!

      Reply
      • Richa

        February 13, 2017 at 9:54 pm

        Split 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.

        Reply
        • Jessica

          February 13, 2017 at 10:07 pm

          Can a can of chickpeas work in this recipe? TIA

          Reply
          • Richa

            February 13, 2017 at 10:49 pm

            Yes, 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.

            Reply
    17. Shilpi

      October 05, 2016 at 8:15 am

      4 stars
      Hi 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!

      Reply
      • Richa

        October 06, 2016 at 1:45 pm

        they 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.

        Reply
    18. Weston

      August 22, 2016 at 2:23 pm

      I 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!

      Reply
      • Richa

        August 22, 2016 at 4:36 pm

        use the same amount of dry curry leaves. no need to soak, just add to the processor with the split peas.

        Reply
    19. Cassie

      August 11, 2016 at 2:02 pm

      Never heard of these patties before! They look absolutely fantastic!

      Reply
    20. Jane

      August 07, 2016 at 8:48 am

      I don’t have curry leaves. Can I use curry powder or something else instead?

      Reply
      • Richa

        August 07, 2016 at 10:10 am

        Curry powder is just spices and doesnt contain curry leaves 🙂 . You can use ground coriander + a bit of lime zest/juice for the flavor profile.

        Reply
    21. JN

      August 05, 2016 at 4:21 pm

      5 stars
      Perfect, 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!

      Reply
      • Richa

        August 05, 2016 at 4:38 pm

        Awesome!! 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!

        Reply
    22. Anu - My Ginger Garlic Kithcen

      August 05, 2016 at 2:46 am

      Love chana dal fritters, and yours look divine. The textures is so nice and crisp. Hard to tell that they are not fried.

      Reply
    23. Michele

      August 04, 2016 at 6:55 am

      Looks 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~

      Reply
      • Richa

        August 04, 2016 at 11:33 am

        yes, 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.

        Reply
    24. Sharon vitullo

      August 04, 2016 at 3:51 am

      5 stars
      I 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

      Reply
      • Richa

        August 04, 2016 at 11:34 am

        yay!! <3 <3

        Reply
    25. JN

      August 03, 2016 at 4:45 pm

      5 stars
      FINALLY! 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.

      Reply
      • Richa

        August 03, 2016 at 6:53 pm

        yay! awesome! These are super easy and since they are baked, a bit of moisture here and there doesnt make much of a difference

        Reply

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