Paruppu Vadai | Mixed Dals Vada
A crunchy and flavorful vadai made using mixed dals !

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
0.75 cup Split Bengal Gram (Channa Dal / Kadalaparuppu) 1 cup = 250 ml)
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

Nutritional information

1
Serving
197
Calories
17g
Fat
2g
Protein
300mg
Sodium
9g
Carbs

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Crunchy, Yummy, Flavorful Vadai - both for offering to the God as well as for Teatime Snack. A perfect no onion - no garlic snack !

Features:
  • Naivedyam (Offering to God)
  • No Onion No Garlic Recipes
  • Traditional Recipes
Cuisine:

Ingredients

Directions

Share

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.

Video Recipe for Paruppu Vadai

Please click on the link below for the detailed recipe in video format

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 Paruppu vadai.

How to make easy Paruppu Vadai ?

(for the detailed step by step recipe instruction along with pictures, please scroll down further to Steps section below.)

  1. Soak all the Dals along with Rice for 3 hours.  After 3 hours, filter the water and keep the dal mixture aside for about one hour to drain the moisture.
  2. After an hour, Grind half quantity of dal with green chili, ginger, salt and hing without adding water till the ginger, green chilies are ground smoothly. Take this aside.
  3. Add remaining dals and give few pulses.  We don’t want the dals to get grind smoothly. Add curry leaves and coriander leaves and mix well
  4. Heat oil in a pan. Make small patties of vadai and drop it in oil and deep fry it. Once the vadai becomes brownish color, take them out and serve hot.

Notes :

  1. 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.
  2. Grind the Dals little coarsely to get more crunchy vadas
(Visited 9,782 times, 1 visits today)

Steps

1
Done
4 hrs

Soak the Dal in water

Mix all the dals and raw rice and soak the dals in water for 3 hours. After 3 hours filter the water and keep the dal for 1 more hour to remove moisture.

2
Done
10 mins

Grind the Dals - Step 1

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

3
Done
10 mins

Grind the Dals - Step 2

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
Done
10 mins

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.

5
Done

Serving Time !

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

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!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Jeera Rasam
previous
Jeeraga Rasam | Jeera Rasam | Cumin Seeds Rasam
Chidambaram Brinjal Gothsu | Kathirikai Kothsu
next
Chidambaram Brinjal Gothsu | Kathirikai Kothsu
Jeera Rasam
previous
Jeeraga Rasam | Jeera Rasam | Cumin Seeds Rasam
Chidambaram Brinjal Gothsu | Kathirikai Kothsu
next
Chidambaram Brinjal Gothsu | Kathirikai Kothsu

15 Comments Hide Comments

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…

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 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!!

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.

Add Your Comment