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Festival RecipesMupparuppu vadai recipe

Mupparuppu vadai recipe

Mupparuppu vadai recipe | Paruppu vadai – முப்பருப்பு வடை in Tamil – Moonu paruppu vadai – No onion no garlic 3 dal vadai recipe – recipe with full video and step-by-step pictures.

We usually make paruppu vadai with chana dal and toor dal. I learnt this recipe many years back from a wedding caterer. When we were curating the menu for a family event, he suggested mupparuppu vadai. I was so curious and asked him the recipe and he explained everything in detail so patiently. Without noting it down on any paper, the recipe went into my mind so deeply.

We can make this recipe with onions, but today I made this without the addition of onions but added cabbage to this. The vadai stays crispy for a long time. The secret tip of adding 2 tbsp of soaked dal to the batter and the addition of ghee makes the mupparuppu vadai so cripsy. I have seen many people adds urad dal to this mupparuppu vadai, but he suggested yellow moong dal as it gives crispiness to the vadai.

Check out other interesting vadai recipes from Jeyashris kitchen – Aval vadai, pori vadai, Instant sooji vadai and sweet corn vadai

 

Paruppu vadai recipe
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Mupparuppu vadai recipe

South Indian dal vada with 3 dals - no onion no garlic recipe
Course Accompaniments, Festival recipes,
Cuisine Indian, South Indian
Keyword Festival recipes, no onion garlic recipes, tamil new year recipes
Prep Time 15 minutes
Cook Time 30 minutes
Soaking time 2 hours
Total Time 2 hours 45 minutes
Servings 15 vadais
Author Jeyashri suresh

Ingredients

  • ½ cup chana dal
  • ¼ cup toor dal
  • ¼ cup yellow moong dal
  • 5-6 red chilis
  • 1 small piece of ginger
  • 1 tsp ghee
  • Salt as needed
  • Few coriander leaves
  • Few mint leaves
  • A few curry leaves
  • ¼ cup finely chopped cabbage or onions optional
  • Oil for deep frying
  • 2 pinches asafoetida

Instructions

  • Wash and soak the dals in water for 2 hours. Add the red chili to this so that it will get soft, which helps in easy grinding.
  • After 2 hours, drain the water completely. Take 2 tbsp of the soaked dal and keep this aside.
  • Add the ginger to the mixie jar first and add the soaked dals. Do not add any water.
  • Pulse this in a mixie into a coarse paste.
  • Add the finely chopped coriander leaves, mint leaves, and curry leaves and pulse this once.
  • Transfer this to a wide bowl.
  • Add salt, asafoetida, the 2 tbsp soaked dal we kept aside and chopped cabbage or onions if using.
  • Now add 1 tsp of ghee, this gives nice crispiness to the vadai, so do not skip this.
  • Add salt just before making the vadai.
  • Heat oil for deep frying.
  • Take a small lemon-sized portion of the muparuppu vadai batter and flatten it.
  • Once the oil is hot, keep the flame to medium.
  • Deep fry on both sides till it becomes golden brown.
  • Take out from oil and drain in a kitchen towel.
  • Repeat the same for the remaining batter.
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Notes

Notes:
1. Adding ghee to the batter gives nice crispiness to the vadai, don’t skip this.
2. Mupparuppu vadai stays crisp and nice for 3-4 hours.

 

  • Wash and soak the dals in water for 2 hours. Add the red chili to this so that it will get soft, which helps in easy grinding.
Mupparuppu vadai
  • After 2 hours, drain the water completely. Take 2 tbsp of the soaked dal and keep this aside.
mupparuppu vadai
  • Add the ginger to the mixie jar first and add the soaked dals. Do not add any water.
  • Pulse this in a mixie into a coarse paste.
mupparuppu vadai
  • Add the finely chopped coriander leaves, mint leaves, and curry leaves, and pulse this once.
paruppu vadai
  • Transfer this to a wide bowl.
  • Add salt, asafoetida, the 2 tbsp soaked dal we kept aside, and chopped cabbage or onions if using.
  • Now add 1 tsp of ghee, this gives nice crispiness to the vadai, so do not skip this.
  • Add salt just before making the vadai.
paruppu vadai recipe
  • Heat oil for deep frying.
  • Take a small lemon-sized portion of the muparuppu vadai batter and flatten it.
  • Once the oil is hot, keep the flame to medium.
  • Slide the vadais into the oil.
mupparuppu vadai
  • Deep fry on both sides till it becomes golden brown.
paruppu-vadai
  • Take out from oil.
mupparuppu vadai
  • Drain it in a kitchen towel.
paruppu-vadai
  • Repeat the same for the remaining batter.
Mupparuppu vadai recipe

Notes:

  1. Adding ghee to the batter gives nice crispiness to the vadai, don’t skip this.
  2. Mupparuppu vadai stays crisp and nice for 3-4 hours.

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39 COMMENTS

  1. Hi Jeyshri I am an ardent follower of your recipes. One doubt I have on Masal vadai. Can I soak the dals overnight. The reason is I am traveling on Saturday morning. Planning to grind the batter early morning and carry the batter with me make vadai in the evening

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