Thursday, 22 April 2010

Mupparuppu vadai/ Fritters made with three different dhals

My mom taught me how to make this vadai. This is a variation of the usual vadai recipe.  We normally make vadai either with channa dhal or urid dhal. But in this recipe channa dhal, urid dhal and moong dhal are added in a ratio of 1:1:1 to make crispy vadais. You can also use these vadais to make urundai kuzhambu, which is a mouth-watering delicacy. As I have already mentioned if you use different variety of pulses in your cooking you will get all the necessary amino acids and in this way vegetarians can meet their protein requirements. I was not sure how these vadais will turn out since I was making them for the first time. But they turned out to be extremely tasty, crispy on the outside and soft on the inside. Do try it as it makes a tasty and healthy snack.

Ingredients :
Channa dhal ( kadalai paruppu)- 1 cup
Moong dhal ( pasiparuppu)-  1 cup
Urid dhal (uzhundham paruppu)- 1 cup
Onion- 1 no (red onions are better)
Spring onions (optional)- I had some at home so I minced them and added to the batter, you can also use spinach
Green chillies- 4 nos
Curry leaves- 10 leaflets (minced fine)
Ginger- ½ inch piece minced finely

Cumin seeds- 1 tspn
Chilli powder- 1 ½ tspn (adjust according to your taste)
Asafoetida- few pinches
Salt to taste
Oil for deep frying

Method :
Soak all three dhals together in water for one hour. Then grind them together with enough salt and asafoetida powder into a coarse batter. Cut onion and green chillies into small pieces. Mince ginger and curry leaves. Now add everything to the ground batter and mix well by adding chilli powder. Taste the batter and adjust salt once again. Now the vada batter is ready. Heat oil in a pan for deep frying. Take small lime sized batter and drop them in oil. Do not overcrowd the pan. Take them out when the vadas become golden brown in colour. Fry all the batter in batches. Crispy vadas are ready to be relished.

Taste enhancing tips for this recipe : Grind the batter into a coarse paste. Take care that the vada batter is thick and not watery. When grinding add water in very small amount and only when it is absolutely necessary. Do not make large vadas. Then the inside of the vadas remains uncooked. Happy cooking !!!


    This will tell you about broad beans.I buy mine in the freezer section of my supermarket all the year around.You can even get tinned ones.

  2. manju .. vada looks crispy and tasty. I really like that taste enhancing tips in your posts .. very helpful

  3. Adding moong dal is new to me! Will try next time when I prepare.Nice step by step pics

  4. Manju u tempting me to cook every day cant control my appetite nice photos more over a good initiative

  5. Manju,

    Looks delicious and crispy. nice tea time snack

  6. looks delicious yarr.with all these three dals sure it should be a perfect snack.i think u perfectly made it.looks so yummy..
    thanks for sharing this..

  7. Crispy vadai looks prefect, super tea time snacks..

  8. crispy vada...looks perfect and yummy.....

  9. These healthy vadas are perfect tea time snacks.

  10. Vada looks so crispy. Addition of all the dals makes it so rich in protein. Will try this version next time.

  11. Vadai looks crisp and delicious !

  12. super di...Hope Raj is enjoying ur trials :)

  13. Thank you frns and simply food thanks a lot for the information and these are not the ones I talked about :)