Crunchy Parippu Vada (lentil fritters) - Impress Your Family With This Easy Recipe – Berrychik (2024)

Impress your loved ones with this easy to make crunchy parippu vada recipe. It’s spicy, crispy, and a flavor-filled savory snack. The perfect bite to go with a cup of ginger tea. Don’t you agree!?

Parippu Vada

What’s not to love about this parippu vada? The golden layer on the out is so crunchy while the inside of a vada is soft and scrumptious.

I remember back in the days I wasn’t so keen on these snacks. I’d eat the outside layer and leave the rest for my mom. It may be because these can be found just about any corner of Srilanka. At street corners, food-stalls, sold by the roadsides, in restaurants, tea/coffee shops, and even made at home.

I’ve had way too many at once I felt I had enough of it. Since then I’ve limited to eating only just the outer layer. I love the crunch. That is until moving to this country.

Here in Canada, it isn’t easy finding good parippu vada these days. The quality of a store-bought vada is not fresh enough here, not crunchy or spicy enough for my taste. I had to bring back some life into this comfort food as I once enjoyed.

I came across a parippu vada recipe that sort of worked but didn’t satisfy my expectations in flavor. With a little extra effort and a bit of experiment, I finally mastered the ingredients to perfection.

Now I make this snack every once in a while to have with my tea, to impress my guests or just to share with the family. Try it out yourself.

I love it so much that I don’t even leave out the crumbs. My kids, on the other hand, always leave out the rest for me while they enjoy the outer layer like I once used to.

How It’s Made

This recipe is easy to follow once you gather the needed ingredients. Read on to see how I made this prippu vada.

Start by having the toor dal washed and soaked at least for an hour. Then drain the water out and grind the toor dal to broken bits.

Don’t completely grind them to a paste. Leave some asbroken bits and the rest grind well so it’ll help with shaping it. Transfer the toor dal into a bowl and add the chopped onions, minced ginger, chopped green chilli, thinly cut curry leaves, sliced sundried chilli pieces, some chilli flakes for spices, and salt as needed.

I like adding maldivesdry fish as well to this mixture to give that extra love. It is only an option but if you’re a vegan or a vegetarian, you can skip this step and continue on with the recipe.

Next, combine everything together well and start to shapethem into small golfball-size circles or press it flat like the fritters, or form it into an oval shape.

If the mixture keeps breaking while shaping or frying it, you might want to grind them a little more. The mashed consistency will help keep the shape together.

Once you have all the parippu vada shaped, put them aside and start heating the oil in a deep enough pan on medium/high heat. Fry them in small batches until they turn to a golden colour. Use a slotted spoon to take them carefully out of the hot oil and place them on a kitchen paper towel to drain the excess oil.

That’s all there is to making a crunchy super tasty parippu vada. Impress your friends & family with this simple to follow recipe that you can make easily at home.

Follow the Parippu vada recipe down below in step by step instructions

NOTES

• This parippu vada recipe mentions for toor dal but you may also use chana dal as well.

• I like adding maldives dry fish along with the rest of the ingredients for an added crunch. It is only an option but if you’re a vegan or a vegetarian you can skip this step and continue on with the recipe.

• If it keeps breaking while shaping it, you should grind them a little more. The mashed consistency will help keep the shape together during the shaping and frying process.

• This recipe is spicy so to tone it down reduce the chili flakes amount. You can also avoid adding the sundried chili as well to make mild-flavored parippu vada.

Tasty and a healthy treat.

Nothing beats the sensation of biting into the crunchy goodness on a lazy late winter afternoon. Serves best with ginger tea.

This is a great recipe to make as breakfasts, appetizers or use as a snack for your tea time.

I have used this parippu vada on parties on occasions and at times this recipe comes in handy when in need of a potluck idea as well.

This recipe never failed me and I’m happy to share it with you all to give you a chance to taste this amazing parippu vada too.

For more authentic Srilankan recipes like this one, take a look at our category HERE. Choose from many curries, sides and as well as sambals to pair it with a steamy rice bowl.

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