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Baked Parippu Vada Recipe – Chana Dal Vada or Masala Vadai or the Indian Falafel. Chana Dal (Split chickpea) Fritters. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free Soy-free Grain-free Nut-free Recipe. Pin this for later.
Parippu Vada or Masala Vada are similar fritters made with chana dal or other local variety of split peas or a combination of different kinds of split peas. The Vada use different pulses or ingredients depending on the region and are also called different names.
To simplify the process, parippu vada are made somewhat like falafels. The dried split peas/pulses are soaked for a while just like you would soak dried chickpeas for falafel. Then they are processed to make a coarse mixture. Some chopped onion or shallots, curry leaves and spices are mixed in. The mixture is shaped into patties that are generally deep fried. The patties are gluten-free as they do not have any flours or breadcrumbs added to them. The mixture is moist enough to bind well. The loose soft mixture is shaped into patties and cooked to make a vada that are crispy on the outside and soft inside. I bake them with similar results. so good! These masala vada or vadai are delicious with coconut chutney or ketchup. Add whatever spices and ingredients you have and make some of these easy Vada to snack on.
More split pea or lentil recipes from the blog
Pulse the soaked lentils to make a coarse mixture. Fold in the chopped onion, curry leaves, ginger, baking soda etc and oil. Shape into patties and place on parchment lined sheet. Spray or brush oil on top and bake.
Bake until golden brown. Crispy!
Serve with ketchup or coconut chutney.
I used red lentils and chana dal in the pictured Vada. Mom added a tablespoon of rice as well which you can see in some of them. 
Baked Parippu Vada Recipe Chana Dal Vada/Fritters
Ingredients
- 1 cup chana dal split chickpeas, or use a combination of split pea/chana dal + toor dal (split pigeon pea), toor + moong (petite yellow lentils-green gram dal), moong/chana dal + masoor (red lentils)
- 2 green chilies, finely chopped
- 1/2 medium onion, finely chopped
- 2 tbsp grated ginger
- 10 to 12 curry leaves, finely chopped
- 1/2 cup cilantro finely chopped
- 1/3 tsp or more salt
- 1/4 tsp red pepper flakes
- 1/4 tsp baking soda
- 2 tsp oil
Instructions
- Wash and Soak the dal/dals in warm water for 4 hours or overnight. Drain well.
- Preheat the oven to 425 degrees F / 220ºc.
- Use a food processor or blender to grind the dals to a coarse puree. Use a few teaspoons of water if needed. Use as little water as possible. I often add ginger and cilantro in the processor instead of chopped.
- Transfer mixture to a bowl and fold in the rest of the ingredients and oil. Shape the mixture into 2 to 3 inch size flat discs and place on parchment lined baking sheet. The mixture can be slightly wet. Use oiled hands or wet hands to shape.
- Brush or spray oil on top. Bake for 16 to 20 minutes or until golden brown on top. Depending on the size of your patties and the lentils used, you might need to flip and bake for a few minutes longer. Bake till the desired color is achieved.
- Cool for a few minutes before serving with coconut chutney or cilantro mint chutney or ketchup and Masala chai. The Vada are best served immediately for crisp results. They can be baked ahead and refrigerated. Reheat and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Channa Daal is 1 cup. How much of the other lentils did you add?
1 cup total of either the Chana dal (or a combination / mixture of different ones) ie: 1/3c of each (totalling max. 1 cup)
How many hours ahead can we make these vada for a party.? Can we reheat them.?
thanks for your question Sahj, sure – you could make & bake them that morning (only bake 15 min.) and then reheat until golden brown on top
Hi ,What temperature did u set in the oven?
425 degrees F / 220ºc
They were great. We ended up with a bag of split chickpeas by accident and were looking for a recipe to use them. This one was easy to make and tasted great. It did need a few more minutes in the oven.
These were awesome. I was skeptical because I tried baking falafel before and I wasn’t impressed, but I think the flatter shape made the difference. I did the quick soak method for the split peas. I brought them to a boil, let sit them in the water for an hour and proceeded as the recipe directed. Yum!
Great recipe… Tasty as well as healthy…
Hey Richa,
Can I skip baking soda?
yes.
No need to cook the split chickpeas?
no, they are soaked, and they get cooked while cooking the patties. for eg even in authentic falafels, the dried chickpeas are soaked overnight, then blended into coarse texture and baked or fried.
Thank you! I will try them again without cooking the dahl!
Hi I’ve just tried this. I had trouble binding the vada into parties. Very crumbly and didn’t hold shape. What have I done wrong? Smells and tastes amazing though.
Is it dry crumbly or wet crumbly as in too wet and hence can’t be shaped
Dry crumbly. There is some moisture but not wet / soggy
Hi Richa
How to store them. Thanks for the recipe.
after baking you can store in the fridge then reheat =)
Made it today in air fryer. It came out excellent . I did 400 deg 16 mins.
awesome!
I am so happy to ind this . thank u so much.
i love vadas but have been avoiding it because of the frying method.