Muparuppu vadai is a evening tea time snack fritters you can munch them with your cup of tea.Muparuppu means three dals, moondru means three and paruppu means dal.This vafais can be a younger sister of masala vada which goes just for channadal,while this vada goes for toordal, channadal and urad dal.Actually this vadai is quite often prepared in Village tea stalls, i tasted this vadai for the first time at my grandma's village and its one among my favourite vadas since ever i tasted it.
If i want to make a different vadai from the usual ones, i'll definitely make this muparuppu vadai which goes for a simple preparation apart from the soaking time. Some may add onions while some wont add them, but my grandma's version is different,she also add some fennel seeds with onions to enhance the flavour to these fried beauties. If you want to make a quick vadai,just skip the onions, fennel seeds and go with other ingredients as per the recipe goes.Every 2nd and 4th tuesdays of the month, we a group of friends shares authentic dishes from Tamilnadu and the name of the event is Tamizhar Samayal Tuesday, please do check the announcement if you want to be a part of it.
2cups Channadal
1cup Toordal
1/4cup Urad dal
6nos Dry red chillies
1/4tsp Asafoetida powder
5nos Garlic cloves
Salt
Few curry leaves
2nos Onions (chopped)(optional)
1tbsp Fennel seeds (optional)
Soak all the dals with re chillies, fennel seeds,garlic cloves with enough water for 2 hours.
Drain the water completely and add asafoetida powder,salt to the dal.
Grind as coarse paste by adding little water if needed.
Add now the onions,curry leaves,mix well.
Heat oil for deepfrying.
Take a small portion from the vada batter, press it gently and drop it in hot oil.
Fry them in batches until they gets well cooked.
Drain the excess of oil with a paper towel.
If i want to make a different vadai from the usual ones, i'll definitely make this muparuppu vadai which goes for a simple preparation apart from the soaking time. Some may add onions while some wont add them, but my grandma's version is different,she also add some fennel seeds with onions to enhance the flavour to these fried beauties. If you want to make a quick vadai,just skip the onions, fennel seeds and go with other ingredients as per the recipe goes.Every 2nd and 4th tuesdays of the month, we a group of friends shares authentic dishes from Tamilnadu and the name of the event is Tamizhar Samayal Tuesday, please do check the announcement if you want to be a part of it.
2cups Channadal
1cup Toordal
1/4cup Urad dal
6nos Dry red chillies
1/4tsp Asafoetida powder
5nos Garlic cloves
Salt
Few curry leaves
2nos Onions (chopped)(optional)
1tbsp Fennel seeds (optional)
Soak all the dals with re chillies, fennel seeds,garlic cloves with enough water for 2 hours.
Drain the water completely and add asafoetida powder,salt to the dal.
Grind as coarse paste by adding little water if needed.
Add now the onions,curry leaves,mix well.
Heat oil for deepfrying.
Take a small portion from the vada batter, press it gently and drop it in hot oil.
Fry them in batches until they gets well cooked.
Drain the excess of oil with a paper towel.
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