Temptation Vadai



This is the recipe for dal vada or paruppu vada. You cannot stop with just one and hence the name temptation vada. My friend Neha had requested that I blog this recipe a looong time back. So here it is Neha 🙂 What’s different about this vada is it has cashew nuts and walnuts in the batter. Sooji or rava is a magic ingredient that gives a crisp texture to the vadas

Serves 25-30 vadas


  • Tur dal (Pigeon Pea Dal) – 1/2 cup
  • Chana dal (Bengal gram dal) – 1/2 cup
  • Salt, to taste
  • Green chillies, chopped – 2 to 3
  • Curry leaves, 2 sprigs
  • Cilantro, 1/2 a bunch
  • Ginger, chopped – 1 inch
  • Walnuts – 1/8 cup
  • Cashewnuts – 1/8 cup
  • Fennel seeds – 1 tsp
  • Semolina, or sooji rava – 1/4 cup (This is added for extra crispness)
  • Asafoetida, a pinch
  • Oil, for deep frying


  • Wash dals well and soak for 2 hours
  • Drain all the water and grind all the ingredients coarsely
  • (Note: You can grind the dals alone and mix all the other ingredients separately after grinding the dal. I found that the ingredients gel really well, when I coarsely grind them all together)
  • Make lemon size balls. Moisten a polythene sheet, place the balls on it and slight press with fingers to make flat vadas
  • Heat oil in a pan, and once it is hot add 3-4 vadas at a time
  • After a couple of minutes of frying, invert the vadas
  • The vadas are done when they are slightly red on both sides. Drain them on a colander  and serve hot
  • Now, get tempted by the vadas and enjoy with some chutney 🙂

Note: You can add finely chopped onions to the batter to make onion temptation vadas :). If a lot of vadas are left over, you can even convert them into rasam vada

How to make Rasam Vadai:

    • Boil in the vadas in water for a couple of minutes to drain off the excess oil
    • Drain the water completely from the vadas
    • Add the vadas to rasam and boil for a couple of minutes
    • Set aside for 3-4 hours so that the vadas soak in the rasam
    • Enjoy 🙂




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