Festive-special lentil fritters or paruppu vadai without any onion. A simple vadai recipe with the goodness of chana dal. Check out the detailed paruppu vadai or aama vadai recipe with step-wise pictures.
Like paruppu payasam, this paruppu vadai without onions is quite popular during the festive season. I have mentioned before that we don’t consume onion and garlic on auspicious days as it falls under the rajasic and tamasic food categories. So most of the festival food fare is without onion and garlic.
And, all the festive menu will have a fried goodie like vada, and here is a simple lentil fritter without onion. This vadai is known by different names like plain vadai, paruppu vadai, and aama vadai. Now aamai means tortoise in Tamil.
Are you wondering why this unique name aama vadai? I don’t know the reason either. I found only one article that explains the reason. As the outer layer of the vadai is hard, it is named that way. Interesting huh? If there are any other reasons, please do share it in the comments.
Now coming to the ingredients, like every other recipe, all families will have their unique set of measures. But chana dal is the main ingredient and we add more of it. We also add a little quantity of toor dal and urad dal. Some add them and some skip. Sometimes my mom adds rice as well. This vadai is more like masala vadai sans onion and fennel seeds.
In our family, we also add moong dal but we don’t grind it. We add soaked moong dal to the ground vada batter and it adds a nice texture and crunch. I love that. Do give it a try and I am sure you will love the texture.
Now let’s see how to make this paruppu vadai with detailed step-wise pictures-
Soak the lentils-
- Wash the chana dal, urad dal, and toor dal together and soak it for 1 to 2 hours. Soak the red chilies along with the dal. On festive days, I first soak the lentils and then start preparing the other dishes. I make the vadai as the last thing. You can soak the lentils for about 2 to 2.5 hours.
- Wash the moong dal separately and soak it separately for the same time.
Grind the lentils and prepare the batter-
- After 2 hours, drain the water and add the chana dal, urad dal and toor dal along with the red chili. Add the salt, hing, and turmeric powder. Grind it into a semi-smooth consistency. If needed, sprinkle some water and grind it. You might not need more than 2 tbsps of water for this batter.
- Transfer this into a bowl. Now drain the water from the moong dal and add it to the batter. Add the curry leaves and also the cilantro. Mix it well.
Fry the vadai-
- Heat the oil for frying in a kadai. Drop a small piece of vadai batter into the oil. If the oil is hot, the batter will rise immediately and sizzle.
- Wet your palms and shake off the excess water. Take a small gooseberry size vadai mixture and flatten it into small patties.
- And slowly drop it in oil. Let it fry for 30 to 45 seconds and slowly flip them. Fry until the vada turns golden brown. By this time, the sizzling sound will reduce as well. Drain the fried vadai on a kitchen towel. Depending upon your pan size, you can fry 3 to 4 in one batch. Similarly, flatten and fry the vada with the remaining batter.
Recipe Notes-
- Adjust the salt and spices according to your preference.
- Don’t grind the batter too smooth nor too coarse. While grinding, carefully add water. Add the water only if required.
- Adding soaked moong dal gives a nice texture, but that’s optional.
- If you are not doing it for festivals or as a part of neivediyam, you can add ¼ cup of finely chopped onion and some fennel seeds to the vada batter like masala vadai. Instead of onion, you can add finely chopped cabbage or carrots or spinach as well.
- Always fry the vada in medium heat. Don’t overcrowd your pan with too many vadas.
- If the batter became runny/watery, add little chickpea flour/kadalai maavu or rice flour and thicken it.
Other Vadai & Fried Goodies-
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Recipe Card for Paruppu Vadai without Onions-
📖 Recipe
Paruppu Vadai Without Onion | Festival Special Aama Vadai | Lentil Fritters
Equipment
- Mixer jar or coffee grinder
- Frying pan or kadai
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1tsp=5ml;
- ¼ cup chana dal
- 2 tbsp toor dal
- ½ tbsp urad dal
- 1 tbsp moong dal
- 3 red chili dried
- ¼ tsp turmeric powder
- ¾ tsp salt or to taste
- ¼ tsp asafoetida
- 1 tbsp cilantro finely chopped
- 5 to 6 curry leaves roughly chopped
- 2 tbsps water if needed
- 1 cup oil for frying
Instructions
Soak the lentils-
- Wash the chana dal, urad dal, and toor dal together and soak it for 1 to 2 hours. Soak the red chilies along with the dal. On festive days, I first soak the lentils and then start preparing the other dishes. I make the vadai as the last thing. You can soak the lentils for about 2 to 2.5 hours.
- Wash the moong dal separately and soak it separately for the same time.
Grind the lentils and prepare the batter-
- After 2 hours, drain the water and add the chana dal, urad dal and toor dal along with the red chili. Add the salt, thing, and turmeric powder. Grind it into a semi-smooth consistency. If needed, sprinkle some water and grind it. You might not need more than 2 tbsps of water for this batter.
- Transfer this into a bowl. Now drain the water from the moong dal and add it to the batter. Add the curry leaves and also the cilantro. Mix it well.
Fry the vadai-
- Heat the oil for frying in a kadai. Drop a small piece of vadai batter into the oil. If the oil is hot, the batter will rise immediately and sizzle.
- Wet your palms and shake off the excess water. Take a small gooseberry size vadai mixture and flatten it into small patties and slowly drop it in oil. Let it fry for 30 to 45 seconds and slowly flip them. Fry until the vada turns golden brown. By this time, the sizzling sound will reduce as well. Drain the fried vadai on a kitchen towel. Depending upon your pan size, you can fry 3 to 4 in one batch. Similarly, flatten and fry the vada with the remaining batter.
Notes
- Adjust the salt and spices according to your preference.
- Don't grind the batter too smooth nor too coarse. While grinding, carefully add water. Add the water only if required.
- Adding soaked moong dal gives a nice texture, but that's optional.
- If you are not doing it for festivals or as a part of neivediyam, you can add ¼ cup of finely chopped onion and some fennel seeds to the vada batter like masala vadai. Instead of onion, you can add finely chopped cabbage or carrots or spinach as well.
- Always fry the vada in medium heat. Don't overcrowd your pan with too many vadas.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: Updated the recipe with new pics, and recipe cards in 2020.
Never tried without onion….looks yum yum..
Thanks.. :-) give it shot without onion
My mom makes this Paruppu vadai’s for vrutham and poojai’s!! Yours is perfectly made.
Thanks :-) we do d same too on vratham n poojai