Dill Leaves Vadai Recipe/Dill leaves Kadalai Paruppu Vadai/Dill Leaves Paruppu Vadai Recipe/Dill Leaves Vadai with Channa Dal

Dill leaves vadai is a very aromatic, delicate tasting and flavourful vada. Before going into the recipe I would like to share a few things about Dill leaves. Dill is native to Mediterranean and East European regions. Dill leaves are feathery, fern like and dark green in colour. Fresh and dried dill leaves are widely used as herbs in Russia, Germany, Greece, Poland, Norway and many other countries. In India dill is known as shepu in Marathi, savaa in Hindi, soa in Punjabi, sadhakuppu in Tamil, soa-kura in Telugu, sabbasige soppu in Kannada and chathakuppa in Malayalam. Dill is a unique plant, because both its leaves and seeds are used as seasoning. It is rich in vitamin A, C, B6, folates, riboflavin, calcium, iron and other important minerals. Dill has an essential oil called Eugenol, which has been in therapeutic use as local anaesthetic and antiseptic. Eugenol also has been found to reduce sugar levels in diabetics. Dill seeds have been used in traditional medicines for digestion, as disinfectant, for more milk production in nursing mothers and to cure neurological symptoms like headaches and neural instability. [Information collected from various websites including Wikipedia]. Do check out other Vadai Varieties here and other interesting Starters/EveningSnacks/Appetizers here.

Here’s how to make Dill leaves Vadai with step by step photos…

Ingredients

Kadalai Paruppu/Bengal gram/Chana dal	1 cup
Dill leaves	½ bunch finely chopped
Onion	1 finely chopped
Dry red chillies	2-3
Fennel seeds	2 tsp
Curry leaves	6-8 chopped
Rice flour	2 tsp
Asafoetida/perungayam/hing	One pinch
Salt	As needed
Oil	For frying

Preparation time: 10 minutes                             Recipe Category: Starters/Evening Snacks

Cooking time: 15-20 minutes                               Recipe Cuisine: South Indian

Makes: 20 vadas
Author: Priya Anandakumar

Other Vadai varieties that might be of your interest...

Ullundhu vadai/Urad dal vadai/Medhu vadai

Medhu Vadai with out Onions/Ullunthu Vadai without Onions

Keerai Vadai/Spinach Vadai[Ullundhu]

Thayir Vadai/Dahi Vada/Yogurt Vadai

Thavala Vadai

Moong Dal Vadai/Paasiparuppu vadai

Masala Vadai/Paruppu Vadai

Ragi/Kelvaraghu Vadai [Video Recipe]

Aval/Poha Vadai

Rava Vadai/Sooji Vadai

Dried Green Peas Vadai/Green Peas Vadai

Dill Leaves Vadai[kadalai paruppu]

Chettinad Masala Seeyam

Keerai Vadai with Channa Dal/Masala Vadai with Keerai

Cabbage Vadai/Cabbage Vadai with Channa Dal/Cabbage Paruppu Vadai

Other Black Urad Dal Recipes/Ulundhu Recipes that might be of your interest...

Black Urad Dal Ladoo/Urundai

Urad Dal Kali/Ulundhu Kali/Urad Dal Halwa

Urad Dal Kozhukattai/Ulundhu Kozhukattai/Ulundhu Kara Kozhukattai

Ulundhu Sadam/Ulundhu Soru/Black Urad Dal Rice

Ulundhu Paal/Urad Dal Milk

Thirunelveli Idli Milagai Podi

Dal Makhani/Dhal Makhani

Meanwhile do check out other interesting and mouth-watering Starters/Appetizers/Evening Snacks here.

Method

Wash and soak the chana dal for about 2 hour with enough water.

Clean the dill leaves, wash and chop them finely.

Now drain the water from the dal, wash it thoroughly and grind it along with fennel seeds, dry red chillies and salt to a coarse paste. Do not add water, sprinkle water only if needed. Transfer it to a bowl.

Add chopped onions, dill leaves, rice flour, asafoetida to the ground dal and mix thoroughly.

Heat oil in kadai, make lemon sized ball out of the mixture, pat them on your palm to form small patties.

Slowly drop them in to the hot oil and fry them to golden brown colour equally on both the sides.

Delicious and flavourful dill leaves vadai is ready to be enjoyed.

Serve them hot as side dish with any rice varieties or serve it with hot piping tea as evening snack.

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