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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.
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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! Thesemasala vada or vadai are delicious with coconut chutneyor 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
- Split Pea and Lentil Falafels
- Chana dal – Split chickpea Dhal
- Mango Dal
- Turmeric Spinach Lentil Dal
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.
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4.89 from 9 votes
Baked Parippu Vada Recipe Chana Dal Vada/Fritters
Baked Parippu Vada Recipe - Chana Dal Vada or Masala Vadai. Chana Dal (Split chickpea) Fritters or the Indian Falafel. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free soy-free Nut-free Grain-free Recipe.
Prep Time4 hours hrs
Cook Time30 minutes mins
Total Time4 hours hrs 30 minutes mins
Course: Breakfast
Cuisine: Indian
Servings: 10
Calories: 40kcal
Author: Vegan Richa
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Ingredients
- 1 cup (283.91 g) 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 (0.5) medium onion finely chopped
- 2 tbsp grated ginger
- 10 to 12 (10-12) curry leaves finely chopped
- 1/2 cup (8 g) cilantro finely chopped
- 1/3 tsp (0.33 tsp) or more salt
- 1/4 tsp (0.25 tsp) red pepper flakes
- 1/4 tsp (0.25 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
For variation: Add some fennel or coriander seeds and process with the Dals.
Nutritional values based on 1 serving
Nutrition
Nutrition Facts
Baked Parippu Vada Recipe Chana Dal Vada/Fritters
Amount Per Serving
Calories 40Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 141mg6%
Potassium 65mg2%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Vitamin A 70IU1%
Vitamin C 1.9mg2%
Calcium 29mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
Nina
These turned out super crunchy, just like I like them, with a softer inside. So delicious healthy and good for keeping my cholesterol levels in check….. no frying!!
Thanks so much.Reply
Vegan Richa Support
Very happy to hear, Nina!
Reply
sonia
Just made them…came out Excellent! Many thanx, Richa!Reply
Vegan Richa Support
Yay!
Reply
Santhya
Hi I tried this but i got off With the proportions and got my mixture wet.what can I do to get it dry?
Reply
Vegan Richa Support
try measuring everything before you start assembling. or you could some chickpea or other flour to absorb moisture
Reply
Richa
Add chickpea flour or other flour . Also a bit more moisture won’t be a problem as it will bake out
Reply
Ayishwariya
Hi, excited to try this baked! I’m thinking of making this for a party and wondering if anything would change time wise if I made these smaller?
Reply
Ayishwariya
Also meant to add in an air fryer
Reply
Richa
Yes check earlier . They’ll get done sooner
Reply
B.Abeyratne
Nice recipeReply
Sonia
Channa Daal is 1 cup. How much of the other lentils did you add?
Reply
Vegan Richa Support
1 cup total of either the Chana dal (or a combination / mixture of different ones) ie: 1/3c of each (totalling max. 1 cup)
Reply
Sahj
How many hours ahead can we make these vada for a party.? Can we reheat them.?
Reply
Vegan Richa Support
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
Reply
Rohini
Hi ,What temperature did u set in the oven?
Reply
Vegan Richa Support
425 degrees F / 220ºc
Reply
Ariane
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.Reply
Nelle
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!Reply
Ejey
Great recipe… Tasty as well as healthy…
Reply
Aniu
Hey Richa,
Can I skip baking soda?Reply
Richa
yes.
Reply
Ellen
No need to cook the split chickpeas?
Reply
Richa
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.
Reply
Ellen
Thank you! I will try them again without cooking the dahl!
Reply
Su Yong
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.
Reply
Richa
Is it dry crumbly or wet crumbly as in too wet and hence can’t be shaped
Reply
Su Yong
Dry crumbly. There is some moisture but not wet / soggy
Namagiri sRIDHAR
Hi Richa
How to store them. Thanks for the recipe.
Reply
Vegan Richa Support
after baking you can store in the fridge then reheat =)
Reply
Vani
Made it today in air fryer. It came out excellent . I did 400 deg 16 mins.
Reply
Richa
awesome!
Reply
ragani
I am so happy to ind this . thank u so much.
i love vadas but have been avoiding it because of the frying method.Reply
Jessica
Hello, can you please explain the difference between split chick pea and chick peas. Thanks so much…always learning!!
Reply
Richa
Split chickpeas are like split peas. The chickpea is a whole pea and when split it makes split chickpeas. You can find it some stores or online as chana dal or bengal gram.
Reply
Jessica
Can a can of chickpeas work in this recipe? TIA
Reply
Richa
Yes, they should work. You might need to add a flax egg or 1 tbsp tahini to ensure that the baked fritters are moist from the inside.
Reply
Shilpi
Hi Richa, I really liked this recipe. I am planning to try it for a party. Would like to know if it can be prepared a day in advance? Can we reheat it in microwave just before serving? Will it remain crisp if prepared a day before? Thanks in advance!Reply
Richa
they get soft when reheated int he microwave. You can pre-bake them for half the time and refrigerate for 1-2 days, and then bake and serve.
Reply
Weston
I only have dried curry leaves. Can I use dried instead of fresh curry leaves? If so, do I need to adjust the number of leaves or soak them in water for a few minutes before adding to the mix?
Thanks, and I love your site!
Reply
Richa
use the same amount of dry curry leaves. no need to soak, just add to the processor with the split peas.
Reply
Cassie
Never heard of these patties before! They look absolutely fantastic!
Reply
Jane
I don’t have curry leaves. Can I use curry powder or something else instead?
Reply
Richa
Curry powder is just spices and doesnt contain curry leaves 🙂 . You can use ground coriander + a bit of lime zest/juice for the flavor profile.
Reply
JN
Perfect, amazingly delicious, crisp! Love it! I did not have the curry leaves. Needs a bit more salt + needs to be flipped over for another 10 mts. I am jumping with joy as they taste better than the fried ones and these are SOOOOO healthy! Thank you Richa, for another great, healthy recipe. This has been the easiest to make including the ingredients. Yeee!Reply
Richa
Awesome!! I know right. so crunchy and so good! I think it depends on the lentils used and the baking sheet, temps etc. Whenever I add some red lentils (masoor dal), they brown faster, so don’t need the flip. I will add a note to flip if needed. Curry leaves add a salty lemony profile, so i generally add less salt. Adjust it to preference. Thanks for making them!
Reply
Anu - My Ginger Garlic Kithcen
Love chana dal fritters, and yours look divine. The textures is so nice and crisp. Hard to tell that they are not fried.
Reply
Michele
Looks amazing…thanks!! Have you tried Urad Dal? I bought a bag of it for another recipe that I didn’t end up liking, and have quite a bit left. If it won’t work for this recipe, do you have any ideas?
Cheers~Reply
Richa
yes, you can use half urad dal + half chana. You can also use all urad dal. Urad dal will blend up easily and can become too pasty and the vadas might fall flat. So a bit of heartier chana dal will help.
Reply
Sharon vitullo
I am so going to make this. I will even give it a 5 star before even trying as everyone of your recipes from your book and posts have been 5 starReply
Richa
yay!! <3 <3
Reply
JN
FINALLY! I have been looking for a baked recipe for so long, ever since I had the fried ones at my friends place. I even searched your book I have but was disappointed. Thank you!!!!! I am going to make this tomo. They look so good!!! Thanks for giving substitute lentil combos.Reply
Richa
yay! awesome! These are super easy and since they are baked, a bit of moisture here and there doesnt make much of a difference
Reply
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