Name: Paruppu Killu Vadai | Moong Ki Daal Ka Pakora Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 People
Ingredients: Split Moong Dal with or without skin (Pasi Paruppu - 1 Cup); Red chili's - 4-5 numbers; Ginger - Small Piece; Garlic or Cumin - equivalent to ginger or 1 tsp; Chopped Onion/Shallot - 1/2 Cup; Chopped Curry and Coriander Leaves - 1/4 Cup; Rice Flour - 1- 2 tsp (for crispier pakoras, refer notes)

Happy Sri Krishna Janmashtami to all…Hope everyone is celebrating Krishna Jayanthi with favorite sweets and savories including butter :-). Here is a savory treat from my side on this special day. This Paruppu Killu Vadai | Moong Ki Daal Ka Pakora recipe is a good alternate to those who doesn’t like chana dal fritters. This moong dal vadas tastes good and can be shaped either as authentic round or small round balls or just sprinkle it to get crisp pakoda/pakoras (its called killu vadai in tamil from our side).

Updated the post with recent Picture to submit to Foodgawker 🙂

Ingredients

Split Moong Dal with or without skin (Pasi Paruppu) – 1 Cup
Red chili’s – 4-5 numbers Ginger – Small Piece
Garlic or Cumin – equivalent to ginger or 1 tsp
Chopped Onion/Shallot – 1/2 Cup
Chopped Curry and Coriander Leaves – 1/4 Cup

Rice Flour – 1- 2 tsp (for crispier pakoras, refer notes)

Also recently had this hot vadai with Sukku Kaapi and here is the picture of it.

Method

Soak dal, red chili and cumin(if using) for 1 hour at least.
Drain the excess water using paper towel or cloth (Pic 1).
Grind the dhal to bit coarse paste along with ginger and garlic.
Add chopped onion, curry and coriander leaves.

Mix all together (Pic 2), adjust salt and add it as small balls in the hot oil as shown in below picture.

Fry till golden brown, drain excess oil (Pic 3) and enjoy with hot coffee or tea :-).

Notes

Make sure not to add water or too much of moisture while grinding the dal mixture.
If the vada batter is bit moist then add little gram flour to bring to right consistency.
Too much of gram flour reduces the crispiness.
You can add a tsp of Rice Flour to the mixture to fix the batter as well, adding more rice flour gives more crispier pakoras 🙂

Variations

You can add spinach or mint to get good flavor in vadas.
On Nombu/Festival days you can skip garlic/onion as you like.
You can add few chopped green chili’s as well.
My grandma usually go for green split moong dal ie with skin, that even tastes better.
They increase in size when added in oil so make sure to give enough room.

Recipe Card

Paruppu Killu Vadai | Moong Ki Daal Ka Pakora Recipe

Prep Time

10 mins

Cook Time

20 mins

Soaking Time

1 hr

Total Time

30 mins

Learn to make crispy Paruppu Killu Vadai | Moong Ki Daal Ka Pakora Recipe

Course: Appetizer

Cuisine: Indian

Servings: 5 People

Author: Sangeetha Priya

Ingredients

Split Moong Dal with or without skin Pasi Paruppu – 1 Cup
Red chili’s – 4-5 numbers
Ginger – Small Piece
Garlic or Cumin – equivalent to ginger or 1 tsp
Chopped Onion/Shallot – 1/2 Cup
Chopped Curry and Coriander Leaves – 1/4 Cup
Rice Flour – 1- 2 tsp (for crispier pakoras, refer notes)

Instructions

Soak dal, red chili and cumin(if using) for 1 hour at least.
Drain the excess water using paper towel or cloth (Pic 1).
Grind the dhal to bit coarse paste along with ginger and garlic.
Add chopped onion, curry and coriander leaves.
Mix all together (Pic 2), adjust salt and add it as small balls in the hot oil as shown in below picture.
Fry till golden brown, drain excess oil (Pic 3) and enjoy with hot coffee or tea :-).