Dill Leaves Lentil Fritters

Back with dill leaves! :-) This time in a Vada!

Thursday evenings are mostly spent with a hot cup of tea and piping hot deep-fried evening snacks welcoming the weekend. Every Thursday, I call F around tea time to check if he would be home soon and then get on to prepare some snacks which we both devour with the hot cup of tea. These days the dinner is either skipped or had late. Did I hear you say "aren't you dieting?" I can't hear you well...:-P

Some days the tea time snacks tradition is moved to Friday or Saturday :-) As you all know I fail to cook meals during weekends, but never fail to plan for these bites and so soak up things required well ahead. This Dill leaves Lentil fritters or Parippu Vada was made on a Friday evening because I hadn't cooked lunch and we both were super hungry...I am so glad my moms are not on the internet reading this.. ;-)
Dill Leaves Lentil Fritters

This is very easy to prepare as all you need is to grind the lentils with chillies and then mix the rest of the ingredients, make patties and deep fry! Also, if you do not have or get dill leaves, you can totally avoid them and use curry leaves or coriander leaves or even mint leaves. there is no restriction as to the channa dal pairs well with anything.

I forgot and regret not clicking a picture of the inside of the vadas. :-( These were gone in no time and do not require any accompaniments... There is always the one last piece that we just wait for each other to have. I always give up because you see I am on diet :-P

Dill Leaves Lentil Fritters

I made about 10 to 12 vadas but you could make more or less as it depends on the size you prefer.

Dill Leaves Lentil Fritters


  • 1 cup channa dal (split Bengal gram) washed and soaked for four hours minimum
  • 2 to 3 green chillies
  • 1/2 inch fresh ginger
  • 1 dried red chilli
  • 1/2 cup dill leaves, washed and drained
  • 1/2 teaspoon fennel seeds
  • 1 medium onion
  • a pinch of asafoetida
  • 1 tablespoon rice flour (more or less)
  • 1 teaspoon ghee
  • Salt to taste
  1. Drain the lentils completely with no moisture
  2. Add the dal along with all other ingredients leaving salt, flour and ghee into a mixie and pulse until coarse 
  3. Transfer the mixture into a bowl and add   salt and asafoetida
  4. Mix all together and add some ghee and rice flour. 
  5. The batter will be thick and sticky but can be worked on with wet hands. 
  6. Wet your palms and make patties of 1 tablespoon content and deep fry in hot oil on a medium flame as the lentils need to be cooked
  7. Add in a few more patties the Kadai can hold and flip it to fry both sides evenly 
  8. With a slotted spoon remove from oil and serve hot with chutney along with a hot cup of tea! 

When the Dining table becomes a messy work desk, then tea time becomes mobile :-P My love for dals and especially channa dals are so evident in the choice of recipes on my blog so I am going to share the love for it by linking this post to MLLA #92, conceptualized by Susan and hosted by Lisa.

Updates: I have created a Facebook Fan page!

Also, F and I will be travelling this week and so there would be no posts as I jitter at the thought of scheduling posts! :-D I think a short break from cooking and blogging will help me (and you):-P Have a great weekend!