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
Mupparuppu vadai recipe
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.
Video
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.
- 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.
- Slide the vadais into the oil.
- Deep fry on both sides till it becomes golden brown.
- Take out from oil.
- Drain it in a kitchen towel.
- Repeat the same for the remaining batter.
Notes:
- Adding ghee to the batter gives nice crispiness to the vadai, don’t skip this.
- Mupparuppu vadai stays crisp and nice for 3-4 hours.
Cute little vadais.. my fav ..looks sooooooooooo yummy and cute clicks jeyashri.
love the picture..looks yumm and nicely presented..
very beautiful presentation jeyashri, just loved it…
the perfect snack and looks cute!
Nice click.. will try ur verison soon…:)
Looks so cute,makes a perfect starter! Nice recipe!Nice click too!
crunchy vadas..like the way u made it as medium thin..
Woww Jeya, looks super crispy and lovely presentation…awesome!!
Wow!! Vadai looks so tempting and as usual I love your step by step pics
Yummm,gr8 with a cup of hot masala tea…
Oh my what amazing clicks….looks so gud…
Yummy and crispy vadai.. Nice click..
with mint leaves, vadai should be different. Nice pic!
love the idea of toothpick inserted on vadais.
Wow those spicy fritters sounds mouthwatering..Pics are making it more inviting…
Masala vadai looks so tempting..Nice color too.
Perfect for an evening with some hot tea. Yummyyy!!! Love masala vadas at any time.
Masala vadai looks perfect & yummy..
lovely pic with cute vadas…….
They look very crispy…….
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jeyashri akka, u r soo sweet. thakkudu sonnathukkaka indialenthu kooda post pooturukkeley!! very good. vadaiyai yennai maathiri kolantheel saappatrathukku easyyaa 'laaly pop' style suuper.
Adorable parupu vaas jeyashri.Liked the presentation a lot.Vadas are picture perfect n more pleasing.
Am drooling at your pics 🙂 they look just perfect
perfect pix and vadais…
First time here Jeyashree. Loved the way you presented the dishes and ur recipe collection. Please do visit my blog when you have time 🙂
படங்களுடன் விளக்கம் …அருமை ..!
Wow..vadai looks so tempting..I don't mind to take that plate right now..bookmarking it..
yes jeyashri it will, make the dough sticky by sprinkling little water and gramflour and then coat it with vermilcilli and fry it immediately…
looks so tempting. i am drooling here. so perfectly done.
Beautiful click, looks so yummy and lovely color too…
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Thank u friends for ur valluable comments. Great welcome to all new visitors to my blog. i feel so delighted
My hubby's favorite…
looks cute and crispy dear 🙂
hello jeyashri akka, new post pooturukkeney!!!,,:)
They look simply great…First time on your blog jayeshri 🙂 I liked the picture of masala vada and recipe as well
Hey wow thats a great presnetation…love them a lot….vada is all time fav too….thanks for sharing…first ime to ur blog…loved it…
hmm nice. during rainy evenings, if we have hot masala vadas, we can spend the time happily
serving idea semaya irukku 🙂
Thanks. I made this and basundhi for my guru Mata Amritanandamayi. I am sure you get a big share of blessings
Jeyashri I added dhania seeds along with saunf and I added small qty. of Pakak also. It came out very well. Thanx for the recipe
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
Thanks a lot, Malathi. So happy to know that.
Yes, you can soak overnight or even grind the previous day night and take it the next day. Just add salt before you make the vadais