MUPPARUPPU VADAI WITH CARROT AND CORIANDER

MUPPARUPPU VADAI WITH CARROT AND CORIANDER

A lip smacking South Indian dish that goes well with rice or as a snack with tea. Since we are adding lentils and carrots and even though it is deep fried it is counter balances the tastes of both the items

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MUPPARUPPU VADAI

Srimathi Sundararaman
.A lip smacking South Indian dish that goes well with rice or as a snack with tea.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side Dish
Cuisine Indian
Servings 5 People

Ingredients
  

  • 1/2 cup Tuvar dal
  • 1/2 cup Channa dal
  • 1/2 cup Urad dal
  • 2 Number Medium sized carrots finely grated
  • 1/2 cup Coriander finely chopped
  • 2 Number Green chillies and Red chilles (adjust according to your spice preference)
  • 1/4 tsp asafoetida (hing)
  • Curry leaves
  • Salt to taste

Instructions
 

  • Wash and soak all the pulses (thuvar dal, chana dal and urad dal) together for three hours
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  • Grind the soaked pulses along with chillies and curry leaves to a coarse paste adding very little water
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  • In a bowl add the grated carrot, coriander and the dal paste
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  • Add salt
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  • Mix everything together
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  • take small balls in your palm and flatten them into a round shape and dee[ fry the vadai in hot oil
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  • Fry the vada till both the sides are golden brown. Now the vadai is ready to be served. Serve it along with coconut chutney or as a side dish for rice. Enjoy it with your family and friends.
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Notes

You can add onions or cabbage according to your taste
Keyword lentil, vadai


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