Aama Vadai/Paruppu Vadai/Masala Vadai



This recipe is perfect for tea time snack and it can also be served for lunch with any rice varieties. I love this paruppu vada more than any other vadas. My mom makes very tasty vadas and I used to have it hot hot!! It will be very crispy outside. I was thinking that she prepares it with channa dhal. But came to know that she uses yellow split peas (Pattani Paruppu). Preparing vada with this, makes it even more crispier. So I tried making it with yellow split peas and it tasted awesome. I served this with Rava Pongal and sambar.



Channa Dhal / Split Yellow Peas 1 Cup
Onion 1 No (Finely Chopped)
Curry Leaves A Strig
Red Chillies 2 –3 Nos
Cumin seeds 1/2 Tablespoon
Asafoedita A Pinch
Salt To Taste
Oil For deep frying



Preparation Method

  • Wash and soak the channa dhal/ yellow split peas in water for around 1-2 hours. Drain the water completely and grind them to a coarse mixture by adding red chillies.



  • Transfer the mixture to a bowl and add onion, Asafoedita, cumin seeds, curry leaves & salt, Mix the contents well.
  • Split them into equal sized balls.



  • Heat a pan and add sufficient oil for deep frying.
  • Press the balls gently to make a round shape.
  • Once the oil is hot, drop the vadas to the oil and fry them till it changes to a nice golden brown colour on both the sides.
  • Take of the vada and draining the oil completely and transfer to a place for serving.




  • Yellow split peas can be replaced with channa dhal.
  • Fry the vadas in medium flame so that it gets cooked well inside.
  • Do not grind the dhal very fine. Just make sure it is coarse so that the vada will be crispy.
  • Drain the water completely before grinding the dhal.