Crispy, rustic, and full of flavour — a timeless evening favourite from Chettinad.
Arisi Paruppu Vadai is a treasured Chettiar home-style snack made with rice, toor dal, onions, and simple spices. Crisp on the outside and soft within, this vadai carries the comforting aroma of curry leaves and red chillies. Perfect with evening tea or as a festive offering, it is one of those recipes that prove how beautifully traditional flavours come together in the simplest ingredients.
Made with rice and protein-rich toor dal, this vadai offers steady energy and natural fibre. The onions, curry leaves, and coriander add antioxidants and digestive benefits, while the minimal spices keep it light on the stomach. Enjoyed fresh and hot, this Chettinad classic is both tasty and wholesome.
Clean and soak the rice and dal together for 2–3 hours. Drain the water completely and grind them along with red chillies, dhania, salt, asafoetida, and curry leaves in a wet grinder using very little water.
Chop the onions, or pulse them lightly in a mixie. Add the onions little by little to the grinder and grind the mixture to a coarse consistency. The batter should be thick not watery.
Transfer the batter to a bowl. Add coriander leaves and mix well.
Heat oil in a kadai. Once hot, shape small vadais and fry them until crisp and golden.
Serving Suggestions: This vadai tastes perfect on its own. You can also enjoy it with: Thick dal rasam Curd
Onions can make the batter watery — add water sparingly while grinding.
For a spicier version, add a few peppercorns or extra red chillies.
Shape the vadais with wet hands for even frying.
Adding a little extra onion enhances flavour and crispness.
