How to make Parippu Vada -

Golden fried dumplings made out of assorted dals.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Kerala

Course : Snacks and Starters


You can also find more Snacks and Starters recipes like Patya Khalcha Bombil Baked Kachori Ragi Idli Spiced Pumpkin Seeds

Parippu Vada

Parippu Vada Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 1-1.30 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Parippu Vada Recipe

  • Split pigeon pea (toor dal/arhar dal) 1/2 cup

  • Split Bengal gram (chana dal) 1/2 cup

  • Split black gram skinless (dhuli urad dal) 1/2 cup

  • Whole dry red chilli 4

  • Curry leaves 10-12

  • Ginger chopped 1/2 inch piece

  • Salt to taste

  • Onion chopped 1 large

  • Green chillies chopped 4

  • Asafoetida 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Oil to deep fry


Step 1

Wash and soak all the dals together for half an hour. Drain the water completely by keeping in a collander. Peel, wash and chop onion and ginger.

Step 2

Remove stems, wash and chop green chillies. Wash and pat dry curry leaves. Clean, wash and chop coriander leaves.

Step 3

Grind the soaked dals coarsely along with whole red chillies, curry leaves, chopped ginger, salt and a little water.

Step 4

Transfer the batter into a bowl, add chopped onion, green chillies, asafoetida, coriander leaves and mix well. Adjust salt.

Step 5

Heat sufficient oil in a kadai. Shape the batter into one and a half-inch diametre balls, press slightly and deep fry over medium heat till golden brown and crisp.

Step 6

Drain onto an absorbent paper and serve hot with any chutney of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.