moong dal vada

Moong Dal Vada recipe / Mix Dal Pakora

Moong dal vada is a delicious deep fried snack and a perfect accompaniment to Indian style tea. Soaked then grounded moong and urad dal, mixed with cilantro, ginger, onion, chillies and then fried to a crispy perfection. Moong dal vada is crispy from outside but soft and fluffy from inside. If you want to skip the urad dal from this recipe, it’s totally fine, moong vada will still be tasty. 

Moong Dal Vada recipe / Mix Dal Pakora

Recipe by Neha NairCourse: AppetizersCuisine: IndianDifficulty: Medium
Servings

8

servings
Prep time

4

hours 
Cooking time

25

minutes

Moong dal vada is a delicious deep fried snack and a perfect accompaniment to Indian style tea.

Ingredients

  • 2 cups of moong dal, soaked minimum for 4 hours

  • 1 cup of urad dal, soaked minimum for 4 hours

  • 2 inch of ginger

  • 2 medium onions, finely chopped

  • Green chillies to taste, finely chopped

  • 1 bunch of cilantro, finely chopped(about 3/4-1 cup)

  • 2 tsp of fennel seeds

  • 1 Tbsp of crushed coriander seeds

  • 3/4 tsp of turmeric

  • Salt and pepper to taste

  • Oil for deep frying

Directions

  • Soak urad and moong dal for atleast four hours or overnight. Strain water from both the dal, then transfer it to a food processor.
  • Now add ginger and grind into smooth batter. You can add little water, if needed(about 2 Tbsp).  The batter should be thick.
  • Transfer the ground mixture into a bowl and add onions, green chillies, fennel, cilantro, coriander,  turmeric and salt. Mix it well.
  • Now heat oil in a deep wok. When the oil is hot, lower the heat to a medium flame and take spoon ful of batter and drop into hot oil. Do not over crowd the pan.
  • Fry till the vadas are nicely brown .
  • Repeat same for the rest of the batter.
  • Moong dal vada is ready to serve. Serve with ketchup and green chutney.

Notes

  • The temperature of the oil should be just right otherwise the moong vada will be dark from outside but raw from inside. So make sure to lower the heat to medium while frying the moong vadas.

  • Moong dal vada can also be made without urad dal.

  • If the moong dal batter is not thick enough, add some gram flour or rice flour to make it thick.

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