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Parippu Vada Recipe | පරිප්පු වඩේ Sri Lankan Snack
| Category | Cuisine | Servings | Total Time |
| Short Eats / Snack | Sri Lankan | 12 – 15 wade | 45 minutes |
Ingredients
1 cup chana dal (kadala parippu), soaked 3 4 hours
1 finely chopped medium onion
2 finely chopped green chillies,
1 finely sliced curry leaves,
1 tsp fennel seeds, lightly crushed
Salt to taste
Oil, for deep frying
½ tsp Pepper Crushed Add To Cart
1
Late afternoon settles in as parippu wadai are prepared for tea. The soaked lentils are drained, onions are chopped, and the kitchen takes on a slow, familiar rhythm.
2
The chana dal is ground coarsely, leaving a little texture. Onion, green chillies, curry leaves, fennel seeds, and salt are mixed in by hand.
3
Small portions of the mixture are shaped into rough rounds, gently flattened between the palms, each one uneven and unmistakably homemade.
4
Oil is heated slowly while the wadai are lined up, ready. The warmth builds quietly, without rush.
5
The wadai are lowered into the oil and fry steadily, turning crisp and golden at the edges the sound of frying filling the kitchen.
6
The parippu wadai are lifted out and served hot, crisp outside and softly textured within, shared with tea and simple conversation at home.
To Serve
Serve hot with coconut sambol, spicy chilli paste, or plain tea.
Quick Tip
Grinding the dal coarsely helps keep the wadai crisp while retaining texture inside.
Simple Food Note
Parippu wadai are a popular Sri Lankan short eat, commonly found at tea time, roadside stalls, and home kitchens across the island.
Parippu wadai are one of Sri Lanka’s most familiar savoury snacks, loved for their crisp bite and gently spiced lentil centre. Made with soaked chana dal and simple aromatics, they are shaped by hand and fried until golden. Served with sambol or tea, parippu wadai remain a timeless part of Sri Lankan short eat culture.
