06/08/2026
Daal Vada (Dal Vadai / Parippu Vada)
Crisp, golden lentil fritters seasoned with onions, green chilies, ginger, and herbs. Deep-fried until golden brown and served hot with spicy chutneys and masala chai. Pure comfort in every bite.
Main Base
1 cup Bengal Gram (Chana Dal) – Soaked for 2–3 hours. (Alternatively, split yellow moong dal or chana-moong mix can be used).
Fresh Aromatics & Herbs
1 medium Onion – Finely chopped.
2–3 Green Chilies – Finely chopped (adjust to spice preference).
Garlic 10-15– Finely grated or crushed.
8–10 Curry Leaves – Roughly chopped for aroma.
2 tbsp Fresh Coriander Leaves – Finely chopped.
Whole Spices & Seasoning
1/2 tsp Cumin Seeds (Jeera)
1 tsp Coriander powder/Seeds– Gives a distinct South Indian masala vada flavor.
Salt – To taste.
Frying
Oil – Vegetable, peanut, or sunflower oil for deep frying.
