Monday, May 2, 2016

Posted by Mala at 1:00:00 AM 1 comment
Ever since I discovered that snacks can be prepared in a healthier, fat free, low cal way , I make them, not fearing the calories added, and since lot of festivals came, they gave me an opportunity to make these.
Paruppu vadas (when onion is finely chopped and added, the same vdas are called Masala Vadas) are excellent starters too, with or without onions, and this way of making them, in the kuzhipaniyaram pan (Aebleskiver pan) only made them crispier.
Only thing is, they are round in shape, not flat like the deep fried vadas we make. So what??? I always believe, looks or shape hardly matter, so long the vadas  remain healthy, crisp and tasty.


Tur dhal - 1/2 cup
Channa dhal - 1/2 cup
Green chillies - 2
Red chillies - 2
Ginger - a small piece
Fresh grated coconut - 3 tsps
Hing powder - 1/4 tsp
Curry leaves and coriander leaves
Ghee - 1 tsp
Salt to taste

Cooking oil - as is required to drizzle around the vadas

Recipe Cuisine: South Indian; Category: Starters
Prep time: 5 mts; Cooking time: Roughly 30 mts

Yields 25 vadas

Both dhals soaked for 1-1 1/2 hours, and drained thoroughly

The drained dhal in the blender jar, along with green and red chillies, salt, hing and ginger piece

Pulsed to a stiff batter. No water should be added. Ghee added on top.

Coconut, curry leaves and coriander leaves added; without forgetting, add the ghee, because this makes the vadas crisper!!

All mixed well into a stiff dough

Pan heated with 1/2 tsp oil in each round. Flames should be on the lowest.

Vada batter made into small balls and dropped inside the hot oil.

Once the bottom sides are browned, flipped over.

Picked one by one and dropped on a kitchen towel.

Golden in colour, same taste, same crispness, just different in shape.

Can be very good neivedhyams, can be good starters too!! Enjoy the vadas guilt-free!!!

This post first appeared in

Do get back to me with your comments.


  1. Awesome ! Guilt free way to curb the urge for fried snacks.i never knew these dal fritters can be done in this way also! Thanks for introducing!


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