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Mupparuppu vadai recipe
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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
South Indian dal vada with 3 dals – no onion no garlic recipe
Servings 15 vadais
Ingredients
½ cup chana dal¼ cup toor dal¼ cup yellow moong dal5-6 red chilis1 small piece of ginger1 tsp gheeSalt as neededFew coriander leavesFew mint leavesA few curry leaves¼ cup finely chopped cabbage or onions optionalOil for deep frying2 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
Notes:
1. Adding ghee to the batter gives nice crispiness to the vadai, don’t skip this.
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.
The post Mupparuppu vadai recipe appeared first on Jeyashri’s Kitchen.
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
The post Mupparuppu vadai recipe appeared first on Jeyashri’s Kitchen.
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