Whole Moong Dal Vada Recipe
Try the delicious Moong Dal Vada Recipe and serve it with Coconut Chutney or Green Chutney as a evening tea time snack or as an appetizer for parties.
Whole Moong Dal Vada Recipe, a crispy and delicious evening tea time snacks recipe made from whole moong dal and chana 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.
If you like evening or tea time snack recipes, then you must try some of our favorites like
- 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
To begin making the Whole Moong Dal Vada Recipe, soak the moong and chana dal in warm water in a bowl for at least 5 to 6 hours or overnight.
Once the dal has soaked well, drain the water and grind the dal using very little water to make a coarse thick vada batter.
Transfer the Whole Moong Dal Vada batter to a mixing bowl. Add chopped onions, chili's, ginger-garlic paste, asafoetida and salt to taste. Mix well to combine and allow it rest for 10 minutes.
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 the hot oil carefully. Deep fry the vadas on medium heat till the moong dal vadas turns golden brown and crispy .
Once done, transfer the moong dal vada onto a plate with an oil absorbent paper and drain the excess oil using Serve warm.
I am an Engineering graduate and was looking for a challenging yet interesting career. After realizing my interest towards food, I started a blog in early 2012 specializing Indian food. In the last 3 years, I have been able to come up with more than 1000 recipes. I am still trying to learn the cuisine as well as food photography. I've contributed recipes to Aval Kitchen (a popular Tamil Magazine), Complete Wellbeing Magazine, The Society & Honest Cooking.