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A bowl of golden Sri Lankan parippu vada served with curry leaves and a side of sambol.

Sri Lankan Parippu Vada Recipe (Lentil Fritters)

Make crispy Sri Lankan parippu vada at home! These spicy lentil fritters are crunchy, vegan‑friendly, and perfect with tea. Easy, nostalgic, and full of flavour.
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Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Servings: 20 small vada
Course: Appetizer, late-night snack, short-eats, Snack
Cuisine: south indian, Sri Lankan
Calories: 52
Ingredients Method

Ingredients
  

  • 1 cup Red split Lentils (chickpeas or pigeon peas) rinsed & soaked for at least 30 minutes
  • 1 medium Onion diced
  • 1 tsp Ginger minced
  • 1 tbsp Garlic minced
  • few Curry leaves thinly sliced
  • 2 Sundried red chili pepper
  • 1 Thai green chili pepper sliced
  • 1/2 tsp Chili flakes
  • 2 tsp Salt
  • 2 tbsp Maasi optional
  • Oil of your choice to deep-fry
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Kashmiri chili powder

Method
 

  1. Wash the lentils and soak them for 30 minutes or more. When done, remove the water, then use a blender to pulse grind the lentils. The result should have a coursed texture, not a smooth paste.
  2. Place the lentils in a bowl and mix in the rest of the ingredients and seasonings.
  3. Grab a small portion of lentil mixure, gently squeeze to bind, and press it flat into a disc shape. Not too thick (it won’t cook through) and not too thin (it’ll get too hard).
  4. Heat oil over medium‑high heat. Test with a tiny piece — it should sizzle immediately.
  5. When ready to fry, slide it in from the side of the pot — don’t drop it from high up. This keeps the shape intact and prevents splashing.
  6. Fry them in small batches until golden brown on all sides. Drain on paper towels and enjoy.