Baked Parippu Vada Recipe Chana Dal Vada or Masala Vadai or even the Indian Falafel. Chana Dal (Split chickpea) Fritters. Easy fritters with curry leaves and ginger root. Use other spices and lentils for variation. Vegan Gluten-free Soy-free Grain-free Nut-free Recipe. Pin this later on.
Parippu Vada or Masala Vada offer a similar experience fritters created using chana dal or any other local number of split peas or a mix of different types of split peas. The Vada use different pulses or ingredients with respect to the region and are generally known as different names.
To simplify the procedure, parippu vada are created somewhat like falafels. The dried split peas/pulses are drenched for some time exactly like you would soak dried chickpeas for falafel. They are processed to create a coarse mixture. Some chopped onion or shallots, curry leaves and spices are included. The mix is formed into patties which are generally fried. The patties are gluten-free they do not have flours or breadcrumbs put into them. The mix is moist enough to bind well. The loose soft mixture is formed into patties and cooked to create a vada which are crispy around the outdoors and soft inside. I bake all of them with similar results. so great! These masala vada or vadai are scrumptious with coconut chutney or ketchup. Add whatever spices and ingredients you've making a few of these easy Vada to eat.
More split pea or lentil recipes in the blog
Pulse the drenched lentils to create a coarse mixture. Fold within the chopped onion, curry leaves, ginger root, sodium bicarbonate etc and oil. Shape into patties and put on parchment lined sheet. Spray or brush oil on the top and bake.
Bake until golden brown. Crispy!
Serve with ketchup or coconut chutney.
I made use of red lentils and chana dal within the pictured Vada. Mother added a tablespoon of grain too which you'll see in a number of them.
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