Whole Moong Dal Vada Recipe
Description
Whole Moong Dal Vada is a crispy and delectable Indian snack that is perfect for an evening tea time treat. This savory fritter is made from a delightful combination of green moong dal (whole) and chana dal (Bengal gram dal), which are soaked, ground, and seasoned with aromatic ingredients like ginger, garlic, green chilies, and onions. These vadas are deep-fried to a golden brown, achieving a satisfying crunch on the outside while maintaining a soft texture on the inside. To further enhance the flavor, you can add chopped curry leaves or coriander leaves to the batter before frying. This snack is a must-try for anyone who enjoys authentic Indian street food flavors.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1/2 cup |
| Chana Dal (Bengal Gram Dal) | 1/4 cup |
| Onion | 1, finely chopped |
| Green Chillies | 2, finely chopped |
| Ginger | 1-inch piece, grated |
| Garlic | 2 cloves, grated |
| Salt | To taste |
| Asafoetida (Hing) | 1/4 teaspoon |
| Oil | For frying |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Instructions
-
Soaking the Dal
Start by soaking the green moong dal (whole) and chana dal in warm water. Let them soak for at least 5 to 6 hours or overnight for the best texture. After soaking, drain the water thoroughly. -
Making the Batter
Once the dals are soaked and drained, transfer them to a blender or food processor. Add a small amount of water (just enough to help with grinding) and blend the dals into a coarse, thick batter. Ensure that the consistency is not too runny, as you need the batter to hold its shape when frying. -
Mixing the Ingredients
Transfer the ground dal batter into a mixing bowl. Add the finely chopped onion, chopped green chilies, grated ginger and garlic, asafoetida (hing), and salt to taste. Mix all the ingredients thoroughly to combine them evenly. -
Resting the Batter
Allow the batter to rest for about 10 minutes. This resting time helps the ingredients meld together, making the vada texture even better. -
Frying the Vadas
Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small bit of batter into the oil. If it sizzles and rises to the surface, the oil is ready.Now, take small portions of the batter and form them into balls or small patties. Carefully drop each piece into the hot oil. Fry the vadas in batches to avoid overcrowding. Cook them on medium heat, turning occasionally, until they are golden brown and crispy on all sides.
-
Draining Excess Oil
Once the vadas are fried to perfection, use a slotted spoon to transfer them onto a plate lined with absorbent paper. This will help drain any excess oil from the vadas. -
Serving
Serve the crispy Moong Dal Vadas while they are still warm. They pair wonderfully with coconut chutney and green chutney, making them a perfect accompaniment for an evening tea. You can also serve them as a weekend breakfast or as an appetizer at parties.
Enjoy your homemade Whole Moong Dal Vada, a crispy and flavorful Indian snack that’s sure to impress your family and guests!
