Parippu vada / Masala vada can be said as the most popular snack among Malayalee’s. It is made of humble bangal gram which is grinded coarsely, added with some fresh ingredients, shaped in to small patties and deep fried. This is usually served for tea in the afternoon.

Since there are different types of dal available in the market, use only bangal gram and not get confused with thoor dal.

Soaking time : 3 hrs

Preparation time : 15 mts

Cooking time : 10 mts

No: of vada : 12


  • Bengal gram (Channa dal) – 1 cup
  • Onion – 1 medium chopped
  • Green chilli – 2 chopped finely
  • Curry leaves – 2 stem chopped
  • Salt – 1/2 tsp



  1. Wash and soak the dal in water for 2 – 3 hrs.
  2. Keeping aside a handful of soaked dal, grind the rest of it coarsely in a blender. Few pulses will be enough.
  3. Mix all other ingredientst to the dal.



3. Take a handful of the mix and shape it in to small patties.  I personally find the smaller vadas more crispier and tastier. Deep fry it and serve hot with masala chai.



  • You can prepare the mixture ahead of time and keep it in the fridge and fry as needed. It will stay in the fridge for a few days.
  • Keep it in a air tight container.
  • Allow it to come back to room temperature before frying.