Paruppu Vadai

Paruppu Vadai, a traditional neivedhyam dish we prepare for any auspicious occasions or festivals. For festival neivedhyam dish, we used to add 3 types of dal like channadal, urid dal and thur dal. That is the reason we all this as Mupparuppu vadai. 
Paruppu Vadai
Paruppu Vadai

Preparation time3 hours
Cooking Time30 mins
Yield10 Vadai

Paruppu Vadai
Paruppu Vadai

Kadalai Parupu(Channa Dhal)3/4 Cup*
Urid dal2 tablespoon
Thur dal2 tablespoon
Raw Rice1 teaspoon
Ginger1 inch Piece
Green Chilli2
Curry leavesFew
Chopped Coriander Leaves1 tablespoon
Hing1/2 teaspoon
Salta Pinch
Cooking Oil For frying vadai

* 1 Cup Capacity = 250ml

Paruppu Vadai
Paruppu Vadai

  1. Mix all the dhals and raw rice and Soak the dhals in water for 3 hours. After 3 hours filter the water and keep the dhal for 1 more hour

  2. After an hour, Grind half quantity of dhal with green chilli, ginger, salt and hing without adding water till the ginger, green chillies are ground smooth. Take this aside.

  3. Add the remaining half of dal to the mixer and just give a couple of pulse. Add this ground coarse  dal with the smooth ground dal and mix well. Also add curry leaves and chopped coriander leaves and mix well

  4. Heat the oil in a kadai and once the oil is hot, take small quantity of ground dhal and and press it in the center and gently drop it in the oil and deep fry it. Once the Vadai becomes brownish color take it out in a bowl with a paper towel to dry the oil and serve hot. Repeat the step for the remaining vada batter.

  5. The yummy and crispy paruppu vadai are now ready for neivedhyam or for serving
  6. Paruppu Vadai
    Paruppu Vadai

Post a Comment

hi.. your recipes are too good..:) there's a touch of tirunelveli's taste in many dishes.. and could u pls reply me wats the measurement of teaspoon and tablespoon...:( i'm really confused of tat...

Hi Meera

Thanks for your comment. Please refer my face book page for the definition of teaspoon and table spoon. I have posted the picture of of the same. Refer the following link

1 table spoon = 3 teaspoon

thanku for the clarification....:) i tried rawa dosa today and my mother in law gave me credits tat its jus like the one which s prepared in hotel and was so yummy... credir goes to u aunty..:)

Thanks Meera for your comment. Its great to hear that my recipes are useful to you all.


Thanks so much for all the dishes Aunty..All ur recipes are too good and esp.the ones which you post for every festival(before the festival at the right time)..Its so helpful for us to quickly decide on recipes for that particular festival seeing your post..Keep it going and keep sharing more Aunty..I've tried almost many of ur recipes and have turned up so well..All credits to you..Thanks!!

yes i too am finding it useful

I heard that Pacharisi Idly is essental naivedyam for varalakshmi amman. can you clarify it mami?

Dear Mami,

Super successful vadai... Thank you


Mami,thank you for Vellaiappam recipe.We make it for Diwali.It has been years since I have eaten this.I love your recipes,

Respected madam : In S;. no. 1 of the method, it is mentioned that Mix all the dhals and raw rice and soak in water for three hours. After draining water, if only dhals have to be kept for one addl. hour, what about the raw rice? Request clarification, as raw rice is not mentioned thereafter.

Sir, we are soaking the dals and rice together. So after draining, strain the water and keep the dals and rice aside for another additional hour

Very use ful for is adi krithigai.m going to prepare today.thank u.

I am trying to do this vadai but when I add it in oil the air forms and it rises up. It's not crispy.



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