Split Peas Vada

You can find split peas in any grocery store. Yellow ones look more appetizing. The prepared form of this appetizer tastes like Falafel, only way better. This is usually served with chutneys such as coriander or mint. You may take a pita bread fill it with a couple of these vadais, add few shredded lettuce leaves and raw onions (optional), and serve with a side of chutneys. You may drip some chutney as you take your bites of the pita.

Pointer 1: Maybe prepared a day earlier. To serve them hot you may place them in the oven for about 15 mins. after preheating to about 350°C.


  • A cup of split peas
  • 4 red chillies ( adjust the number based on how hot you may want it)
  • Canola oil to fry
  • Powdered asafoetida^ (optional)
  • Salt to taste

Soak the split peas in water for 2 hours. Drain and grind them to a coarse consistency. Add very little water so you are able to shape them into lemon sized balls. Now flatten the balls just a bit. You can do that by picking these balls in your right hand and flattening them a bit on the palm of your left hand. To drop them into the oil, just lightly slide them off your palm with your right hand.

A wok^ or an electric frying pan/pot will work best. Pour about 2 cups of oil and let it heat. Once this is hot enough to cook (you may test it by dropping just a bit of the ground paste into the oil. It should immediately rise to the surface). Start adding the flattened form of these into the oil. Once the oil gets very hot, you may lower the heat just a bit. Very hot oil will cook the outer surface but the inside may stay uncooked. Medium-high heat will cook them thoroughly. Remove them from the oil after they turn golden brown. Place them on paper towels so the excess oil gets absorbed. Do not cover them soon after they are done since moisture will set in.

Vadais taste great with a side of chutney.

^ Please contact me for any of these ingredients or utensils.

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