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  • Paruppu Vadai | No Onion No Garlic Vadai | Mixed Dal Vada

Paruppu Vadai | No Onion No Garlic Vadai | Mixed Dal Vada

Posted on Jan 9th, 2021
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Snacks
3.84 from 24 votes
We usually make Paruppu Vada for festivals, functions and as an offering to god. For such occassions while making the vadai, we don't add onion / garlic and masalas to the vadai, yet this vadai will be Crunchy, Yummy and Flavorful Vadai. This can be made both for offering to the God as well as for Teatime Snack.
Prep Time 15 minutes
Cook Time 30 minutes
Soaking Time 3 hours
Total Time 3 hours 45 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 6 minutes

Paruppu Vadai, a traditional neivedhyam (Offering to God)  recipe that we usually prepare for any auspicious occasions or festivals. We add three types of dals –  Channadal, Urad dal and Toor dal to make this recipe, hence it’s also called as Mixed Dal Vada or Mupparuppu Vadai. As we are preparing this Paruppu Vadai for the offering to God, we are not going to add Onion, Garlic or any Masala items.

Masal Vada  is another type of Paruppu Vada, where we usually add onion, garlic and other masala items.  Masal Vada  is a very popular street side snack in Tamil Nadu and commonly available in every tea shops. In this recipe of Paruppu Vada we don’t add any masala items/onion but still it’s very crunchy and tasty.

Tips for making Paruppu Vadai:

  1. Soak the dals atleast for 3 hours.
  2. Drain the water completely before grinding. We don’t need to add water while grinding.
  3. Vadai mixture should be coarse with dal pieces. Only if the vada mixture is coarse the vada will be crispy while deep frying. Hence just give few pulses (pulse mode in mixer) to grind the dal mixture.
  4. It’s recommended to grind the spices with only 2-3 handful of dal first. This way the spices will be nicely  ground.
  5. You can take one handful of dal mixture separately (before grinding) and keep it aside. Add this to the ground dal mixture finally and mix well. This way you get some whole dal in the vada which adds crunchiness.
  6. For Neyvedhyam (God offering), we don’t add the Onion / Garlic / Masala. If you are making this for evening snack, then you can add these to make more flavorful and tasteful.
  7. Don’t make the vada too thin or too thick. We need nice crispy texture outside and soft texture inside.
  8. Deep fry in low flame with occasional flipping of vada to make sure its not getting burnt and we get a lovely golden brown with crispy texture.

Recipe card to make Paruppu Vadai

Paruppu Vadai | Mixed Dal Vada
Pin Recipe

Paruppu Vadai | Mixed Dals Vada | No Onion No Garlic Paruppu Vada

Course: All Recipes, Snacks
Cuisine: Tamilnadu
Equipments Needed
  • Heavy Bottomed Pan
  • Mixer Grinder
Prep Time: 15 minutes
Cook Time: 30 minutes
Soaking Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 10 vadai
Calories: 91kcal
Author: Sowmya Venkatachalam
We usually make Paruppu Vada for festivals, functions and as an offering to god. For such occassions while making the vadai, we don't add onion / garlic and masalas to the vadai, yet this vadai will be Crunchy, Yummy and Flavorful Vadai. This can be made both for offering to the God as well as for Teatime Snack.
Print Recipe

Ingredients

  • ¾ cup Split Bengal Gram (Channa Dal / Kadalaparuppu) 1 cup = 250 ml
  • 2 tbsp Whole Urad Dal
  • 2 tbsp Toor Dal
  • 1 tsp Raw Rice
  • 1 inch Ginger
  • 2 nos Green Chili
  • 2 nos Red Chili
  • 1 sprig Curry Leaves
  • 1 tbsp Coriander Leaves optional
  • ¼ tsp Asafoetida (Asafetida / Hing)
  • 1½ tsp Salt adjust to your taste
  • 2 cups Oil for deep frying the vada

Instructions 

Soak the Dal in water

  • Mix all the dals and raw rice and soak the dals in water for atleast 3 hours. After 3 hours drain the water and keep it aside for 10 mins for the moisture to drain completely.

Grind the Dals - Step 1

  • After an hour, Take 2-3 handful of soaked dals in mixer jar. Add green chilli, red chili and ginger. Grind them without adding water till the ginger, green chillies are ground smooth. Take this aside.

Grind the Dals - Step 2

  • Add the remaining dal to the mixer and just give a couple of pulse. We need coarse dal mixture hence grinding it in 'PULSE' mode is good enough. You can do this few cycles depending on the quantity of the dal and size of your mixer container. Add this ground coarse dal with the smooth ground dal and mix well. Also add salt, curry leaves and chopped coriander leaves and mix well.

Fry the Vadas

  • Heat the oil in a kadai and once the oil is hot, take small quantity of ground dal and and press it in the center and gently drop it in the oil and deep fry it. Keep flame in low and fry the vada.
  • Flip the vada occasionally to make sure the vada is fried evenly on both sides. Once the Vadai becomes golden 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.

Serving Time !

  • The yummy and crispy paruppu vadai are now ready for neivedhyam or for serving!

Video

Notes

  1. Soak the dals atleast for 3 hours.
  2. Drain the water completely before grinding. We don’t need to add water while grinding.
  3. Vadai mixture should be coarse with dal pieces. Only if the vada mixture is coarse the vada will be crispy while deep frying. Hence just give few pulses (pulse mode in mixer) to grind the dal mixture.
  4. It’s recommended to grind the spices with only 2-3 handful of dal first. This way the spices will be nicely  ground.
  5. You can take one handful of dal mixture separately (before grinding) and keep it aside. Add this to the ground dal mixture finally and mix well. This way you get some whole dal in the vada which adds crunchiness.
  6. For Neyvedhyam (God offering), we don’t add the Onion / Garlic / Masala. If you are making this for evening snack, then you can add these to make more flavorful and tasteful.
  7. Don’t make the vada too thin or too thick. We need nice crispy texture outside and soft texture inside.
  8. Deep fry in low flame with occasional flipping of vada to make sure its not getting burnt and we get a lovely golden brown with crispy texture.

Nutritional Info

Nutrition Facts
Paruppu Vadai | Mixed Dals Vada | No Onion No Garlic Paruppu Vada
Amount Per Serving (1 Vadai)
Calories 91 Calories from Fat 58
% Daily Value*
Fat 6.4g10%
Sodium 7.4mg0%
Potassium 75.3mg2%
Carbohydrates 6.2g2%
Fiber 1.5g6%
Protein 2.1g4%
Calcium 7.9mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Paruppu Vadai with step by step pictures :

  • Mix all the dals and raw rice and soak the dals in water for 3 hours. After 3 hours drain the water and keep it aside for 10 mins for the moisture to drain completely.
  • After an hour, Take 2-3 handful of soaked dals in mixer jar. Add green chilli, red chili and ginger without adding water till the ginger, green chillies are ground smooth. Take this aside.
  • Add the remaining dal to the mixer and just give a couple of pulse. We need coarse dal mixture hence grinding it in ‘PULSE’ mode is good enough. You can do this few cycles depending on the quantity of the dal and size of your mixer container. Add this ground coarse dal with the smooth ground dal and mix well. Also add salt, curry leaves and chopped coriander leaves and mix well.
  • Heat the oil in a kadai and once the oil is hot, take small quantity of ground dal and and press it in the center and gently drop it in the oil and deep fry it. Keep flame in low flame and fry the vada. Flip the vada occasionally to make sure the vada is fried evenly on both sides. Once the Vadai becomes golden 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.
  • The yummy and crispy paruppu vadai are now ready for neivedhyam or for serving

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

25 Comments Hide Comments

meera wajith says:
February 14, 2011 at 3:49 pm

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…

Reply
subbuskitchen says:
February 14, 2011 at 4:43 pm

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 http://www.facebook.com/album.php?id=220124455859&aid=204405

1 table spoon = 3 teaspoon

Reply
meera wajith says:
February 16, 2011 at 11:56 am

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..:)

Reply
subbuskitchen says:
February 16, 2011 at 4:16 pm

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

Reply
krithika says:
January 11, 2012 at 4:39 am

YOUR PARUPPU VADAI LOOKS YUMMY YUMMY. WILL TRY IT ON THIS BHOGI….

Reply
Vasupradha says:
January 11, 2012 at 1:23 pm

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!!

Reply
subbuskitchen says:
January 11, 2012 at 3:56 pm

You are most welcome Vasupradha !

Reply
Shanthi says:
January 12, 2012 at 7:44 am

yes i too am finding it useful

Reply
Anonymous says:
July 16, 2012 at 4:16 am

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

Reply
Anonymous says:
July 29, 2012 at 3:13 pm

Dear Mami,

Super successful vadai… Thank you

Suman

Reply
Anonymous says:
December 2, 2014 at 8:55 am

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

Reply
Srinivasan A says:
January 14, 2015 at 2:43 am

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.

Reply
subbuskitchen says:
January 14, 2015 at 11:34 am

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

Reply
Jayashree Prabhakaran says:
August 8, 2015 at 6:24 am

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

Reply
Suneetha says:
August 16, 2016 at 3:45 pm

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.

Reply
Sushmitha says:
January 14, 2019 at 1:48 pm

Vada rised up and not crispy..it became hard after sometime.. Why you think

Reply
Sowmya Venkatachalam says:
January 17, 2019 at 2:36 am

We need to grind the vada batter coarsely. also need to fry them in low flame till they are crispy and all the bubbles settles down completely.

Reply
Uma says:
November 23, 2019 at 12:20 pm

Hi ,
Thank you for sharing so many wonderful family recipes.
In the video the messurement given for urad dal and toor dal is 1/4 cup ,in the text recipe its 2 Tablespoon , which measurement will yield the best paruppu vada?

Reply
Sowmya Venkatachalam says:
November 24, 2019 at 1:00 am

1/4 cup should be perfect. I will correct the ingredients in text recipe. Thank you for letting me know.

Reply
Bhanu Praveen says:
January 14, 2020 at 6:27 pm

Superb. Tried it just now. Very crispy and tasty.

Reply
Sowmya Venkatachalam says:
January 15, 2020 at 10:25 pm

Very glad to hear Bhanu. Thanks a lot for sharing

Reply
Uma says:
January 22, 2020 at 7:43 pm

Thank you for the clarification and your kind response .

Reply
Sowmya Venkatachalam says:
January 24, 2020 at 12:50 am

Anytime.

Reply
Brindha says:
October 25, 2020 at 1:09 pm

Have tried this recipe a few times now and it always turns out very crisp and tasty. Best part is it stays crispy for a long time. Thank yoi

Reply
Sowmya Venkatachalam says:
October 26, 2020 at 5:34 am

So glad to know Brindha. Thank you so much 🙏

Reply

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