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

MUPPARUPPU VADAI

.A lip smacking South Indian dish that goes well with rice or as a snack with tea.
Prep Time15 mins
Active Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
Keyword: lentil, vadai
Yield: 5 People
Author: Srimathi Sundararaman

Materials

  • 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
    Vadai2
  • Grind the soaked pulses along with chillies and curry leaves to a coarse paste adding very little water
    vadai3
  • In a bowl add the grated carrot, coriander and the dal paste
    vadai4
  • Add salt
    vadai5
  • Mix everything together
    vadai6
  • take small balls in your palm and flatten them into a round shape and dee[ fry the vadai in hot oil
    vadai7
  • 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.
    vadai_final

Notes

You can add onions or cabbage according to your taste


Leave a Reply

Your email address will not be published.

Recipe Rating