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Paruppu Vadai | Mixed Dals VadaA crunchy and flavorful vadai made using mixed dals !
Crunchy, Yummy, Flavorful Vadai - both for offering to the God as well as for Teatime Snack. A perfect no onion - no garlic snack !
Features:
Cuisine:
Ingredients
- 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
Directions
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
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.)
- 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.
- 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.
- 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
- 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 :
- 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.
- Grind the Dals little coarsely to get more crunchy vadas
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Steps
1 Done 4 hrs | Soak the Dal in waterMix 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 1After 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 2Add 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 VadasHeat 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 |
17 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…
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.