A new post and this time its Moong Dal Vada....my favorite since childhood :)
I make this vada when I crave for some lovely crispy vadas the way my mom made them.
I try to make them like her but something is always missing in the recipe the way she makes them.I love them with lovely garlic or mint chutney...you can try with tomato sauce or any other dip too...even plain vadas as it is would be awesome too. :)
This is an update of my previous post of vada. I have updated pictures here. Recipe remains the same.
Try these vada's my way and enjoy them :)
Moong Dal Vada
Ingredients
- 1 Cup (after soaking) Moong Dal (Yellow Split)
- 2 Tablespoons Fresh Grated Coconut
- 2 Sprigs Curry Leaves
- as per need Salt
- 2 Small Green Chilies
- 1/2 Teaspoon Asafoetida / Hing
- 2 Tablespoons Roasted Gram (Phutana)
- 2 Tablespoons Coconut Pieces
- 1/2 Teaspoon Turmeric Powder
- Oil to deep fry
Instructions
Firstly,soak the moong dal for 4 - 6 Hours.
When soaked the moong dal quantity increases.
Drain dal ,make sure there is no water left in the dal.
To this add all the ingredients mentioned except the roasted gram(phutana).
Grind this to a coarse mixture.
Make sure the dal is ground,so that dal pieces are not left in the batter.
Add phutana to this.
Make sure there is no water content in this batter.
Heat oil.
When the oil is hot enough,make small patties on your palm and slowly drop them in oil.
Fry them till crispy and golden in color.
Drain on kitchen paper.
Serve hot with chutney or side of your choice.
Details
Prep time: Cook time: Total time: Yield: 8 Pieces
My mom had learned these kind of Moong dal vada from one of our neighbors. Actually our neighbors Granny used to make these tasty vada and once when I was at their house she had prepared them and they were so tasty that I was after my mom to learn them from the Granny next door. My mom went and asked her about this recipe.
I think after that almost every other week I used to ask my mom to make these.Sometimes even for breakfast.
Here are few tips I have shared.
Tips:
- To make perfect vadas make sure you do not leave any water in the batter.
- To get perfect crisp vada,always fry them at medium to low heat.
- Frying vada at high heat will leave outer vada burnt and inside raw.
Enjoy!!
Hi Prasanna, These Moong Dal Vada look AMAZING! I have a big bag of moong dal from making kitchari, and now I know what else I can do with them! I can't wait to make these!
ReplyDeleteThank you so much :) Do try these they are yumm!
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