Parappu Vadai-SK Khazana

South Indian speciality – mixed dals ground with some simple masalas, shaped into dumplings and deep fried This is a Sanjeev Kapoor exclusive recipe.

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Parappu Vadai-SK Khazana

Main Ingredients Split Bengal gram (chana dal), Split pigeon peas (tuvar dsl)
Cuisine South Indian
Course Snacks and Starters
Prep Time 3.30-4 hour
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Parappu Vadai-SK Khazana

  • 1 cup Split Bengal gram (chana dal)
  • 1/2 cup Split pigeon peas (tuvar dsl)
  • 1/2 cup Split skinless black gram (dhuli urad dal)
  • 1/4 teaspoon Asafoetida (hing)
  • 3-4 Green chillies chopped
  • 6 Dried red chillies
  • 1 Medium onion finely chopped
  • 3 tablespoons Fresh coriander leaves finely chopped
  • 1 teaspoon Ginger paste
  • to taste Salt
  • 1/4 teaspoon Baking powder
  • to deep fry Oil


  1. Soak Bengal gram, pigeon peas and black gram together for 3-4 hours.
  2. Drain and put dals in a grinder jar. Add asafoetida, green chillies and red chillies and grind to a coarse paste. Transfer paste into a bowl.
  3. Add onions, coriander leaves, ginger paste, salt and baking powder and mix well.
  4. Divide the mixture into equal portions and shape into medium sized vadais.
  5. Heat sufficient oil in a kadai. Deep-fry vadais till golden brown and crisp. Drain on absorbent paper.
  6. Serve hot with green chutney.