Whole Moong Dal Vada Recipe

Savoury vada dish

Preeti Tamilarasan
Whole Moong Dal Vada Recipe
641 ratings.

Whole Moong Dal Vada Recipe, a crispy and delicious evening tea time snacks recipe made from whole moong dal and channa dal. The addition of ginger, garlic, green chilies and onions brings out the spice and taste to the Moong Dal Vada. For additional flavors, chopped curry leaves or coriander leaves can be added to the batter before frying them.

Serve the Moong Dal Vada with Coconut Chutney and Green Chutney as a evening tea time snack, for a weekend breakfast or as an appetizer for parties.

If you like evening or tea time snack recipes, then you must try some of our favorites like 

  1. Sabudana VadaKara Vegetable Pidi Kozhukattai
  2. Rajma Aloo Cutlet Recipe
  3. Samosa Recipe 
  4. Vaghareli Rotli 

Cuisine: Indian
Course: Snack
Diet: Vegetarian
Equipments Used: Deep Frying Pan
Prep in

30 M

Cooks in

30 M

Total in

60 M

Makes:

4 Servings

Ingredients

  • 1/2 cup Green Moong Dal (Whole)
  • 1/4 cup Chana dal (Bengal Gram Dal)
  • 1 Onion , finely chopped
  • 2 Green Chillies , finely chopped
  • 1 inch Ginger , grated
  • 2 cloves Garlic , grated
  • Salt , to taste
  • 1/4 teaspoon Asafoetida (hing)
  • Cooking oil , for frying

How to make Whole Moong Dal Vada Recipe

  1. To begin making the Whole Moong Dal Vada Recipe, soak the moong and channa dal in warm water in a bowl for at least 5 to 6 hours or overnight. 

  2. Once the dal has soaked well, drain the water and grind the dal using very little water to make a coarse thick vada batter.

  3. Transfer the Whole Moong Dal Vada batter to a mixing bowl. Add chopped onions, chilies, ginger-garlic paste, asafoetida and salt to taste. Mix well everything and allow it rest for 10 minutes.

  4. Heat oil for deep frying in a deep frying pan. Once oil is hot, make small balls of the Moong Dal Vada batter and drop in hot oil carefully. Deep fry the vadas till it turns golden brown and crispy on medium heat.

  5. Once done, drain the excess oil using absorbent paper and serve warm.

  6. Serve the Moong Dal Vada with Coconut Chutney and Green Chutney as a evening tea time snack, for a weekend breakfast or as an appetizer for parties.

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Last Modified On Monday, 13 February 2017 11:07
     
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