MUP PARUPPU VADAI

Vadai is a popular savory snack from South India, especially in Tamil Nadu. It’s a deep-fried dish made primarily from lentils, known for its crispy exterior and soft, flavorful interior. It is frequently served during festivals, weddings and special occasions.

Mup paruppu vadai is one of the common type of vadai made using a combination of three different lentils. “Mup paruppu” literally means three dals. It is typically made with a mix of chana dal, toor dal and urid dal. This combination gives a deeper taste and more complex texture than regular vadai.

Mup paruppu vadai is usually flattened discs (without a hole), unlike MEDHU VADAI. It is extra crispy on the outside with a slightly coarse, crunchy bite inside due to the mixed dals. It’s especially popular in Tamil Nadu and is known for its rich flavor and crunchy texture.

ABOUT THE RECIPE:

Spices like onions, green chillies, dry red chillies, cumin seeds and ginger are usually added to enhance the taste and flavor of the recipe. Vegetables like carrots and cabbage can also be added to this recipe, which is completely optional. Adding vegetables gives a slight fluffy interior.

I’ve used grated carrots for this recipe. Carrots can also be replaced with finely chopped or grated cabbage.

This recipe makes around 25 medium size vadai.

INGREDIENTS FOR MUPPARUPU VADAI:

• CHANNA DHAL – 1 CUP
• TOOR DHAL – 1/2 CUP
• URID DHAL – 1/4 CUP
• CARROTS (GRATED) – 2 NOS.
• ONIONS (MEDIUM SIZE/ DICED) – 2 NOS.
• GREEN CHILLIES – 3 NOS.
• DRY RED CHILLIES – 3 NOS.
• GINGER (PEELED & CHOPPED) – 1 TBSP
• CUMIN SEEDS – 1 TBSP
• ASAFOETIDA – 1/2 TSP
• SALT – AS REQUIRED
• CURRY LEAVES – 15~20 NOS.
• OIL – FOR FRYING

HOW TO MAKE MUPPARUPU VADAI:

• Wash and soak the channa dhal, toor dhal and urid dhal in water for about 2 hours.

• After about 2 hours, drain the water and add the soaked lentils to a blender.

• Also, add cumin seeds, ginger, green chillies, dry red chillies, asafoetida and salt to the blender.

• Blend it to a coarse paste. Sprinkle little water if needed.

• Add the blended paste to a large mixing bowl. Also, add the grated carrots, diced onions and curry leaves to it.

• Mix everything well, and keep it aside.

• Heat a kadai, and add oil to it. I’ve used 750ml of oil for this recipe.

• Dip the hands in water, and take a small portion of the mixture. Place it in-between the palm, roll it, and press it. Gently tap on the edges to give them a perfect shape. It should look like a flattened discs.

• Once the oil is heated, gently drop the flattened mixture to the oil.

*Add a drop of the mixture in the oil to check if the oil is heated. It should start to bubble, and will rise to the top as soon as it is dropped into the oil.

• Do not turn them immediately. Wait for 30 – 40 seconds, and then turn it. Fry them until it turns golden brown in color.

• Once it turns golden brown in color, filter the oil and transfer the vadai to a plate with paper towel. This helps to absorb the excess oil.

• Repeat the process with the remaining mixture.

YUMMY AND DELICIOUS MUP PARUPPU VADAI IS READY.

MUP PARUPPU VADAI

Recipe by foodpassion1513Course: APPETIZER, SNACKCuisine: SOUTH INDIAN, TAMIL

Servings

8~10

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

250

kcal

Vadai is a popular savory snack from South India, especially in Tamil Nadu. It’s a deep-fried dish made primarily from lentils, known for its crispy exterior and soft, flavorful interior. It is frequently served during festivals, weddings and special occasions.
Mup paruppu vadai is one of the common type of vadai made using a combination of three different lentils. “Mup paruppu” literally means three dals. It is typically made with a mix of chana dal, toor dal and urid dal. This combination gives a deeper taste and more complex texture than regular vadai.
Mup paruppu vadai is usually flattened discs (without a hole), unlike MEDHU VADAI. It is extra crispy on the outside with a slightly coarse, crunchy bite inside due to the mixed dals. It’s especially popular in Tamil Nadu and is known for its rich flavor and crunchy texture.

Ingredients

• CHANNA DHAL – 1 CUP

• TOOR DHAL – 1/2 CUP

• URID DHAL – 1/4 CUP

• CARROTS (GRATED) – 2 NOS.

• ONIONS (MEDIUM SIZE/ DICED) – 2 NOS.

• GREEN CHILLIES – 3 NOS.

• DRY RED CHILLIES – 3 NOS.

• GINGER (PEELED & CHOPPED) – 1 TBSP

• CUMIN SEEDS – 1 TBSP

• ASAFOETIDA – 1/2 TSP

• SALT – AS REQUIRED

• CURRY LEAVES – 15~20 NOS.

• OIL – FOR FRYING

Directions

• Wash and soak the channa dhal, toor dhal and urid dhal in water for about 2 hours.
• After about 2 hours, drain the water and add the soaked lentils to a blender.
• Also, add the cumin seeds, ginger, green chillies, dry red chillies, asafoetida and salt to the blender.
• Blend it to a coarse paste. Sprinkle little water if needed.
• Add the blended paste to a large mixing bowl. Also, add the grated carrots, diced onions and curry leaves to it.
• Mix everything well, and keep it aside.
• Heat a kadai, and add oil to it. I’ve used 750ml of oil for this recipe.
• Dip the hands in water, and take a small portion of the mixture. Place it in-between the palm, roll it, and press it. Gently tap on the edges to give them a perfect shape. It should look like a flattened discs.
• Once the oil is heated, gently drop the flattened mixture to the oil.
• *Add a drop of the mixture in the oil to check, if the oil is heated. It should start to bubble, and will rise to the top as soon as it is dropped into the oil.
• Do not turn them immediately. Wait for 30 – 40 seconds, and then turn it. Fry them until it turns golden brown in color.
• Once it turns golden brown in color, filter the oil and transfer the vadai to a plate with paper towel. This helps to absorb the excess oil.
• Repeat the process with the remaining mixture.
• YUMMY AND DELICIOUS MUP PARUPPU VADAI IS READY.