Bengal Gram/Chana Daal Vadas with Fenugreek Greens

Name: Bengal Gram/Chana Daal Vadas with Fenugreek Greens
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 2 cups Bengal Gram or Chana Daal; 1-2 finely chopped Onions; 1 bunch chopped small Fenugreek Greens or Choti Methi; 2-3 finely chopped Green Chillies; 1 tsp grated Ginger; 1 tsp minced Garlic; 2-3 tbsp chopped Coriander Leaves; 2 sprigs chopped Curry Leaves; 1 tsp Salt; 1/2 tsp Turmeric powder; 1 tbsp crushed Coriander seeds; 2-3 cups Oil (for frying)

ZMA @zesty5

#RAM
#cookpadindia
#newrecipe
#SouthIndian
A famous South Indian snack or Fritters generally made with Bengal Gram or Chana Daal soaked for a few hours and then mixed with a few other ingredients or spices and then finally deep fried for that signature crunch.

Here I have done these Parippu Vadas for Iftaar this Ramadan 26 and wanted to add some Fenugreek Greens in these Vadas for a lovely twist. And thus the end result was innovative, awesome and lip-smacking hot Vadas.
The rest of the ingredients are the same as in the original recipe. Not only did these turn out yum, they looked equally gorgeous.
Crisp and crunchy, absolutely beautiful in colour, these Vadas have turned out perfect in every way.

Indulge in these beautiful looking Vadas on any day at Shaam ki Chai or even on festive occasions and special days making your evenings a lovable affair.
Happy Iftaar Time!
Ramadan Mubarak to all my friends on Cookpad both in India and outside the Country.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

Saved

Ingredients

25-30 minutes

5-6 servings

2 cupsBengal Gram or Chana Daal
1-2finely chopped Onions
1 bunchchopped small Fenugreek Greens or Choti Methi
2-3finely chopped Green Chillies
1 tspgrated Ginger
1 tspminced Garlic
2-3 tbspchopped Coriander Leaves
2 sprigschopped Curry Leaves
1 tspSalt
1/2 tspTurmeric powder
1 tbspcrushed Coriander seeds
2-3 cupsOil (for frying)

Saved

Steps

25-30 minutes

1

Grind dal with salt, green chillies and only minimal water. Do not add much of it. (Keep some soaked chana daal about 2 tablespoons aside.)
2

To this ground mix, add finely chopped onions, green chillies, grated ginger and torn curry leaves along with chopped coriander leaves too. Mix in the reserved chana daal to this. Combine everything together really well.
3

Shape them into small vadas and flatten a little with your hands. Deep fry them in hot oil on a low to medium flame. (Care should be taken for the first 2 minutes and the vadas should be left undisturbed.)
4

After a minute or two, slowly turn them to the other side. Do it in batches of one or two or more as required.
5

Serve them hot with green chutney or any dipping sauce of your choice. Enjoy!

Saved

Cooksnaps

Saved

ZMA @zesty5

on February 25, 2026 15:11

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.