Moong Dal Vada, also known as Moong Dal Fritters, is a beloved Indian snack that has captured the hearts and palates of people across the country. This crispy and flavourful delicacy is made from soaked and ground moong dal (split green gram), mixed with an assortment of aromatic spices and herbs.
Why You Love Moong Dal Vada ?
The vadas are then deep-fried to golden perfection, resulting in a tempting snack with a crunchy exterior and a soft, melt-in-your-mouth interior. What makes Moong Dal Vada truly irresistible is its versatility. Whether enjoyed as a standalone snack, served with chutney or yogurt dip, or even used as a key ingredient in chaats and street food, this delightful treat never fails to tantalize taste buds and leave a lasting impression.
Ingredients
| Ingredient | Amount |
|---|---|
| Green Moong Dal | 1 cup |
| Rice (Soaked) | 1 tbsp |
| Ginger | 1 piece (2 inch) |
| Green Chilli | 4-5 |
| Whole Coriander | 1 tbsp |
| Black Pepper | 1 tsp |
| Cumin Seeds | 1 tsp |
| Carom Seeds | 1/2 tsp |
| Fennel Seeds | 1 tsp |
| Chopped Popti Chilli | 2 |
| Asafoetida | Pinch |
| Chopped Green Coriander | As per taste |
| Salt | To taste |
Instruction
- Take 1 cup of Green Moong Dal and rinse it well. Remove the peels if any.
- In a grinder, add the washed Moong Dal, 1 tablespoon of soaked Rice, 1 piece (2 inch) of Ginger, and 4-5 Green Chilies.
- Grind the ingredients together, but ensure that the paste is not too smooth. It should have a slightly coarse texture.
- In a pan, dry roast the following spices: 1 tablespoon of Whole Coriander, 1 teaspoon of Black Pepper, 1 teaspoon of Cumin Seeds, 1/2 teaspoon of Carom Seeds, and 1 teaspoon of Fennel Seeds. Roast them on low heat until fragrant.
- Add the roasted spices to the grinder and grind them along with the Moong Dal paste. Mix well.
- Add 2 chopped Popti Chilies, a pinch of Asafoetida, chopped Green Coriander (as per taste), and Salt to the mixture. Mix all the ingredients thoroughly.
- Heat oil in a deep pan or kadai for frying the vadas.
- Take a small portion of the mixture in your hand, shape it into a small ball, and flatten it slightly to form a vada. Repeat the process for the remaining mixture.
- Gently slide the vadas into the hot oil and fry them on medium heat until they turn golden brown and crispy. Fry them in batches, if necessary, to avoid overcrowding the pan.
- Once the vadas are cooked, remove them from the oil and place them on a plate lined with absorbent paper. This will help drain any excess oil.
- For the chili dish, cut the chili from the middle and fry it in the same oil until it becomes slightly crispy.
- Serve the Moong Dal Vadas hot with the fried chili as a side dish.
About Us
The Cooking Journey was started in 1997 by Sneha Thakkar with a simple passion for cooking, is now a renowned culinary expert chef who is commended for her 20 years of unbeatable experience and expertise. She founded the SWAD cooking institute, located at pal, Surat which provides hands-on practice and home chef training to all the enthusiast who likes to cook and stands as one-stop solution for all food concern.
Connect
6th Floor, Kalp Business Center,
Above Iconic showroom, Opp. Pantaloons,
Citylight road
Surat, Gujarat, India – 395007
