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You are here: Home / Indian Recipes / Tea Time Snacks / Paruppu Killu Vadai | Moong Ki Daal Ka Pakora

Paruppu Killu Vadai | Moong Ki Daal Ka Pakora

August 28, 2013 By Sangeetha Priya 21 Comments

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.

  • சுக்கு மல்லி கருப்பட்டி காபி recipe Sukku Malli Karupatti Kappi Video Recipe

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.
  • paruppu killu vadai moong dal ki pakora
  • Fry till golden brown, drain excess oil (Pic 3) and enjoy with hot coffee or tea :-).

Notes

  1. Make sure not to add water or too much of moisture while grinding the dal mixture.
  2. If the vada batter is bit moist then add little gram flour to bring to right consistency.
  3. Too much of gram flour reduces the crispiness.
  4. 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

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

Recipe Card

paruppu killu vadai moong dal ki pakora
Print
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
  1. Soak dal, red chili and cumin(if using) for 1 hour at least.

  2. Drain the excess water using paper towel or cloth (Pic 1).

  3. Grind the dhal to bit coarse paste along with ginger and garlic.

  4. Add chopped onion, curry and coriander leaves.

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

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

Recipe Notes

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 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.

  • paruppu killu vadai moong dal ki pakora

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Filed Under: Kids and Infant Corner, Kongunadu Recipes, Tea Time Snacks, Traditional Kongu Foods Tagged With: Appetizer and Snacks, crispy dal vada, daal, daal vada fritters with moong dhal, Diwali, Festive Specials, fritters with moong dhal, Gokulashtami Special, Indian Recipes, Indian Sweets and Snacks, Indian tea time Snack recipe, kaara vadai masala vadai using yellow mung green moong dal, kutti parippu vada easy vadai recipe, moong dal vadai, moong dal vadai moong ki daal ka pakora, moong ki daal ka pakora, mung, Nitha Kitchen, pakoda recipe with moong dhal, parippu, Party/Get together Veg Menus, recipes, split green yellow mung dal vada recipe, tea time snack ideas, Tiffin Varieties, Traditional Kongu Foods, vada with yellow split moong dhal, கொங்குநாடு பாசிப்பருப்பு வடை ரெசிபி

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Reader Interactions

Comments

  1. Shruti

    August 30, 2013 at 1:24 am

    Don't miss to participate in 3rd blog-anniversary event with a giveaway @ http://cookingwithsj.com/ongoing-event/sweet-celebration 🙂

    Reply
  2. Priya Suresh

    August 29, 2013 at 9:19 pm

    Crispy fritters makes me drool, rendu yeduthukalama??..

    Reply
    • sangeethapriya

      September 1, 2013 at 3:59 pm

      s sis, rendu enna ellam eduthukonga 🙂

      Reply
  3. kumars kitchen

    August 29, 2013 at 2:45 pm

    these fritters look so golden and delicious,would love to devour them with a cup of tea 🙂

    Reply
  4. Sona S

    August 29, 2013 at 9:53 am

    delicious and yummy vada.

    Reply
  5. Sherin Deepu

    August 29, 2013 at 9:29 am

    crispy and hot with hot tea.. vah

    Reply
  6. Manjula Bharath

    August 28, 2013 at 4:53 pm

    My all time fav moong dal vada looks super delicious and crispy from out 🙂 tempting me badly dear 🙂

    Reply
  7. Chitrangada

    August 28, 2013 at 3:48 pm

    Yummy..I love these crispy vadas..

    Reply
  8. S.Menaga

    August 28, 2013 at 2:33 pm

    Tasty n crispy pakodas!!

    Reply
  9. linsy patel

    August 28, 2013 at 2:25 pm

    yummy crispy vadas.

    Reply
  10. Chitz

    August 28, 2013 at 12:46 pm

    Yummy crispy fritters.. Pass me some for the cuppa chai 😀

    Reply
  11. sangeetha pn

    August 28, 2013 at 9:22 am

    crispy n yummy vada!

    Reply
  12. Navaneetham Krishnan

    August 28, 2013 at 8:54 am

    Just love these little fried goodies. A dip into chili sauce will heighten the taste to another level.

    Reply
  13. Sona - quick picks/pick quicks

    August 28, 2013 at 8:45 am

    love these crispy yummy bites !!!

    Latest post on
    quick picks – Doodhi halwa balls (shortcut method)
    pick quicks – Mrs. Chankaran back to coconut tree

    Reply
  14. Roshni

    August 28, 2013 at 8:25 am

    very nice vada… would love to try

    Reply
  15. Veena Theagarajan

    August 28, 2013 at 6:54 am

    looks yumm and crispy

    Reply
  16. Priya Anandakumar

    August 28, 2013 at 6:52 am

    yummy and crunchy killu vadai…

    Reply
  17. Rumana Ambrin

    August 28, 2013 at 6:44 am

    Love to have with hot cup a tea…

    Reply

Trackbacks

  1. Authentic Sukku Malli Karupatti Kaapi Video Recipe | Nitha Kitchen says:
    November 19, 2020 at 11:04 am

    […] Sukku Kaapi with air fried Moong Dal Pakoda […]

    Reply
  2. Traditional Karupatti Pongal Video Recipe - Nitha Kitchen says:
    January 13, 2020 at 9:29 pm

    […] Malli Kaapi Karupatti Pongal Beans Poriyal Avarakottai Poriyal Paruppu Rasam Uppu Paruppu Killu Vadai Lemon Rice Venn Pongal ( this was made with reserved dal and rice shown in the video) Karupatti […]

    Reply
  3. Sukku Malli Karupatti Kaapi Video Recipe - Nitha Kitchen says:
    January 15, 2019 at 9:46 pm

    […] I served it with Moong Dal Vada / Paruppu KilluVadai, if interested the recipe is HERE. […]

    Reply

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