Mupparuppu vadai recipe
South Indian dal vada with 3 dals - no onion no garlic recipe
Servings: 15 vadais
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.
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.
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.
