Masala vadai or chana dal vada is a classic South Indian snack with dal/ lentils. This beetroot parippu vada recipe combines the goodness, color and flavor of beetroot with the traditional parippu vadai to give you an irresistible all-time snack.
About the recipe
Paruppu vadai literally means fritter (vada) with lentils (paruppu/dal). In Indian cuisine, vadas are made with different dal or even a combination of two or more types of dal.
The recipe and also the name varies depending on the place it comes from: chana dal vada, parippu vada, masal vadai, and so on. (That’s the reason dal curry made in Kerala is called parippu curry.)
A festive occasion always calls for these yummy snacks, but we often make it a teatime snack whenever possible! We either make this dal vada, beetroot patties or chana cutlets at least once a week. Sometimes I pack them for lunch with the yummy curd rice with pomegranate.
Naturally vegan and gluten-free, Paruppu vada is a favorite among kids and adults alike. Adding a vegetable like beetroot makes it more flavorful and nutritious.
Though the masala vadai is a deep-fried snack, you can indulge with half the guilt since there’s a vegetable hidden inside and is full of fiber and protein from lentils. So HEALTHY, so TASTY!
Ingredients
You’ll need just 9 ingredients and 30 minutes to make this unique parippu vadai:
- beetroot
- chana dal (split chickpeas or yellow lentils)
- ginger
- green chilies
- cinnamon
- cumin seeds
- fennel seeds
- curry leaves
- rice flour
This masala vadai recipe can also be made with whole lentils like green or brown ones. They have to be soaked longer, for about 6 hours minimum or if time permits, soak overnight.
How to make parippu vada: step-by-step photos
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
Soak chana dal in water for about 2 hours.
Drain water completely. Keep aside 2 tablespoons of the soaked dal and blend the rest of the dal in a food processor with beetroot, ginger, chilies and cinnamon to a coarse paste.
Mix the paste with cumin and fennel seeds, rice flour, chopped curry leaves, salt and the soaked lentils that you have kept aside.
Mix the dough well and shape into patties. Grease your palms with oil or use baking paper to shape the vadas. Deep-fry in hot oil until the fritters turn reddish-brown. Serve with coconut chutney or any of your favorite sauces.
Tips to make the best masala vadai
- The secret to achieving an amazing reddish tint and earthy flavor lies in blending grated beetroot along with the lentils. Wipe the beetroot dry before grating so you don’t end up with a soggy dough. If your beets are very juicy, let the grated beet drain in a colander for about 30 minutes. (Do not squeeze the beetroot.)
- Drain the soaked lentils completely before blending. Dry them on a kitchen towel for best results. This prevents the dough from getting soggy.
- Blend to a coarse paste to get crispy vadas. Blending the dough smooth will result in soft vadas.
- Adding rice flour and a handful of soaked whole lentils to the dough also helps make the fritters crispy.
- If you don’t like whole spices (cumin and fennel) in your fritters, blend them with the lentils. But they definitely add to the crunchy texture of the vadas.
Love dal? Why don’t you try out my other dal recipes:
More recipes with beetroot
Beet and mandarin orange salad
Looking for more snacks/starters?
Easy Tandoori Paneer Tikka on Tawa
Boiled Egg Masala Fry
Easy Chicken Mince Kebabs
Baked Beetroot Cutlets (Beetroot Tikki)
Parippu Vadai | Masala Vadai with Beetroot
Ingredients
- 1 cup chana dal/ yellow lentils
- 1 cup beetroot grated
- 2 green chilies
- 1 inch ginger chopped
- 1 inch cinnamon (or 1/4 teaspoon ground cinnamon)
- curry leaves (a handful)
- 2 tablespoons rice flour
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 3/4 teaspoon salt
- 1/2 cup vegetable oil for frying
Instructions
- Wash and soak chana dal/ lentils for 2 hours.
- Drain the dal completely. Keep aside 2 tablespoons of soaked lentils and place the rest in a food processor or blender. Add grated beetroot, cinnamon, ginger and chilies. Blend to a coarse paste.
- Transfer the blended paste to a large mixing bowl. Add rice flour, curry leaves, salt, cumin and fennel seeds and the reserved whole lentils. Mix until well combined.
- Heat oil in a deep pan or wok. Make 12 balls out of the dough. Grease your palm with oil (or use a small piece of baking paper) and flatten the balls into small discs. Deep-fry in batches in hot oil on medium heat until the vada turn reddish-brown.
- Serve these masala vadas with a simple coconut chutney, tomato sauce or any other sauce of your choice.
Video
Notes
- Drain water from the soaked dal completely before blending.
- Blend the lentils and beetroot to a very coarse paste. Alternatively, you can pulse a few times.
- Grated beets can be added as is, but blending them along with the dal gives the enticing color and flavor to the masala vada.
- If your vada dough is not firm enough, add a little more rice flour or besan (chickpea flour).
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Health benefits of beetroot
- Beets are naturally low in calories and high in nutritional content.
- Help regulate blood pressure.
- Beets can increase oxygen use by up to 20% and hence can enhance athletic performance.
- Contain pigments that have potential anti-inflammatory properties.
- Beet is a good source of fiber and can improve digestive health.
- Its low calorie and high water content may help in weight loss.
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I Like this recipe I will try this at home.
Thank you, please let me know how it turned out for you!
What a great recipe! I am always looking for more ways to cook with beetroot and these fritters are just perfect.
Thank you, Janice. Please let me know how it turned out for you!
Looks Great!!. Thank you
Thank you!
I have not gone beyond juicing the beet so far ! Fritters looks an yummy idea to try. Nice pictures . Thank you
Thank you, Anita. Nobody says no to fritters and its always a win-win!