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








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:
- Soak the dals atleast for 3 hours.
- Drain the water completely before grinding. We don’t need to add water while grinding.
- 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.
- It’s recommended to grind the spices with only 2-3 handful of dal first. This way the spices will be nicely ground.
- 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.
- 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.
- Don’t make the vada too thin or too thick. We need nice crispy texture outside and soft texture inside.
- 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 Dals Vada | No Onion No Garlic Paruppu Vada
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
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
- Soak the dals atleast for 3 hours.
- Drain the water completely before grinding. We don’t need to add water while grinding.
- 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.
- It’s recommended to grind the spices with only 2-3 handful of dal first. This way the spices will be nicely ground.
- 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.
- 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.
- Don’t make the vada too thin or too thick. We need nice crispy texture outside and soft texture inside.
- 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
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
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 http://www.facebook.com/album.php?id=220124455859&aid=204405
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.
YOUR PARUPPU VADAI LOOKS YUMMY YUMMY. WILL TRY IT ON THIS BHOGI….
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!!
You are most welcome Vasupradha !
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
Suman
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 krithigai.today 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.
Vada rised up and not crispy..it became hard after sometime.. Why you think
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.
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?
1/4 cup should be perfect. I will correct the ingredients in text recipe. Thank you for letting me know.
Superb. Tried it just now. Very crispy and tasty.
Very glad to hear Bhanu. Thanks a lot for sharing
Thank you for the clarification and your kind response .
Anytime.
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
So glad to know Brindha. Thank you so much 🙏
Hi, Can we make the batter & keep in fridge and fry the vadais later ?
yes we can.