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5 from 1 vote

Parippu Vada

How to make homemade Parippu Vada. The easy healthy vegan South Indian snacks are deep fried and served with coconut chutney in Kerala.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Snack
Cuisine: Indian
Keyword: parippu vada
Servings: 25
Calories: 63kcal


  • Wok or Dutch Oven
  • Metal slotted spoon
  • measuring cups
  • measuring spoons
  • Food processor


  • 2 cups Chana Dal or Yellow Split Peas rinsed
  • 1 Spanish Onion finely chopped
  • 15 Curry Leaves chopped
  • 4 Green Chiles halved lengthwise
  • 1/2 inch Ginger chopped
  • 1 1/2 tsp Salt
  • 1/2 tsp Ground Turmeric
  • Vegetable Oil for deep frying

Coconut Chutney

  • 1 cup Grated Coconut
  • 1/2 inch Ginger chopped
  • 2 Green Chiles
  • 1/4 Spanish Onion chopped
  • 10 Curry Leaves
  • 1 tsp Kosher Salt


  • In a large bowl, combine the chana dal and 6 cups of water and soak for 2 hours.
  • Drain well, then transfer lentils to a food processor and process into a course paste. Transfer paste to a clean bowl.
  • Add onions, curry leaves, chiles, ginger, salt and turmeric and mix well. Shape a spoon of the mixture into a 1-inch diameter ball and using the palm of your hand, slightly flatten. Repeat with the remaining mixture.
  • Heat the oil in a large frying pan over medium-high heat. Add patties (avoid overcrowding) and fry for 2 minutes. Flip over and fry for another 2 minutes. until golden brown. Transfer the parippu vada to a plate lined with paper towels. Repeat until all vadas have been made.

Coconut Chutney

  • In a bowl, combine coconut, ginger, green chiles, onion, 5 curry leaves and salt. Transfer mixture to a food processor, add 1/2 cup warm water and process until smooth. Transfer to a small bowl and serve with hot Parippu Vada.


Calories: 63kcal | Carbohydrates: 11.5g | Protein: 4.3g | Fat: 1.3g | Saturated Fat: 1g | Sodium: 145mg | Potassium: 179mg | Fiber: 4.5g | Sugar: 2.1g | Calcium: 10mg | Iron: 1mg