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South Indian · Indian

Vadapappu

Vegetarian

వడపప్పు · vaḍapappu

Soaked split moong dal seasoned simply with salt, green chilli and ginger, often with cucumber or raw mango — the cooling Telugu offering served with panakam on Sri Rama Navami.

Vadapappu is a South Indian salad, ready in about 2 hours 10 minutes and made with mung beans, green chilli and fresh ginger. It serves 4 and is rated beginner to cook.

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Prep
10 min
Cook
0 min
Rest
2 h
Total
2 h 10 min
Serves
4
Level
Beginner
Calories
105

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Rinse the moong dal (opens in a new tab) and soak in cool water for about 2 hours until it is plump and tender enough to bite.

    • 2 min

  2. Step 2

    Drain thoroughly in a sieve so no water pools in the bowl.

    Liquid being strained through a sieve
    How it looks · Photo: Katerina Holmes on Pexels

  3. Step 3

    Mix in the salt, green chilli (opens in a new tab) and ginger, plus cucumber (opens in a new tab), raw mango (opens in a new tab), coconut (opens in a new tab), lemon and coriander if using. Serve the same day.

    • 5 min

About this dish

Origin
Andhra Pradesh and Telangana, Andhra Pradesh, India · Well documentedA Telugu festival prasadam shared by Andhra Pradesh and Telangana.More food from India
Dish
Snack · Lunch · Salads · Side dishes
Cooking method
No-cook, Raw
Taste
mild, fresh, nutty, refreshing
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · DASH-style
Worked out from the ingredients. How labels work
Good for
Festive & celebration · Budget-friendly
Cook more with
Mung beans · Green chilli · Fresh ginger

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

105 kcal per serving

Calculated

1 serving ≈ 75 g · recipe makes 4

Where the energy comes from

  • Protein 27%
  • Carbohydrate 70%
  • Fat 3%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy105 kcal140 kcal
Protein7.2 g9.6 g
Carbohydrate19 g25.4 g
Net carbohydrate14.1 g18.8 g
Sugars2.1 g2.8 g
Added sugars0 g0 g
Fibre4.9 g6.6 g
Fat0.4 g0.5 g
Saturated fat0.1 g0.1 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium296 mg395 mg
Salt equivalent0.7 g1 g
Vitamins & minerals per serving
Potassium
381 mg
Calcium
40 mg
Iron
2 mg
Magnesium
57 mg
Vitamin A (RAE)
3 µg
Vitamin C
5 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
188 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: cucumber, mango, coconut, lemon juice, coriander leaves.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Keep it plain for the festival offering — the dal's own sweetness is the point.

Common mistakes

  • Leaving water in the dal — drain it thoroughly or the vadapappu is soggy.

Serve with

  • Serve with panakam (jaggery-pepper cooler) and neer majjiga on Sri Rama Navami.

Storage

  • Refrigerate and eat within a day.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Mung beans, split, skinned yellow moong dal (pesara pappu)120 g
  • Cucumber, finely diced (optional)0.3 piece · 90 g
  • Mango, raw green mango, finely diced (optional)50 g
  • Coconut, freshly grated (optional)20 g
Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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