|0.75 cup Split Bengal Gram (Channa Dal / Kadalaparuppu)|
|2 tablespoon Whole Urad Dal|
|2 tablespoon Toor Dal (Pigeon pea)|
|1 Teaspoon Raw Rice|
|1" (inch) Ginger|
|2 Green Chilli|
|Few Curry Leaves|
|1 tablespoon Coriander Leaves|
|0.25 Teaspoon Asafoetida (Asafetida / Hing)|
|To Taste Salt|
|For cooking Oil|
Crunchy, Yummy, Flavorful Vadai - both for offering to the God as well as for Teatime Snack. A perfect no onion - no garlic snack !
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. If we prepare Paruppu Vadai for the offering to God, then we don’t add Ginger, 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.
Please click on the link below for the detailed recipe in video format
(for the detailed step by step recipe instruction along with pictures, please scroll down further to Steps section below.)
Soak the Dal in water
Grind the Dals - Step 1
Grind the Dals - Step 2
Fry the Vadas
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.
Serving Time !