Green moong dal vada recipe, using split green moong dal, crispy no onion no garlic recipe, perfect snack during navaratri days. Few months back when i called my friends for Varalakshmi pooja, this green moong dal vada is a part of the menu. I have already posted moong dal bhajiya | pakora but that recipe includes potato and onion. This split green moong vada was a super hit and i served it with coconut chutney. Do try this during this festival season and let me know how it turned out.
Green Moong dal vada recipe
- Recipe Cusine: Indian
- Prep Time: 15 Minutes
- Cook time: 20 Minutes
- Serves: 25 mini vadas
- Author: Jeyashri
- Recipe Category: Snack
- Description: Green moong dal vada recipe, using split green moong dal, crispy no onion no garlic recipe, perfect snack during navaratri days.
Green chili 2
Ginger a small piece
Mint leaves or coriander leaves few
Rice flour 1 tblsp (optional)
Asafoetida 1/4 tsp
Salt as needed
Oil for deep frying
Method :
- Wash and soak the split green moong dal in water for 3-4 hours. Even over night soaking is fine.
- Drain the water completely and grind this along with green chili, ginger and mint leaves.
- Do not add water while grinding.
- Grind into a paste. If slightly here and there it is coarse it is fine.
- Transfer it to a bowl.
- Add asafoetida and salt.
- Mix well.
- If the batter is too runny add 1 tblsp rice flour. Do not add more than that.
- Mix well.
- If making in bulk add salt in batches.
- Heat oil for deep frying.
- Take a small portion of the batter with your hands and deep them in oil.
- Alternatively, you can spoon in the batter to the oil.
- Cook in medium flame.
- Once done, take out from oil and drain the excess oil in kitchen towel.
- Repeat this for the remaining batter.
- This stays more crisp when it is made as mini vadas.
Notes:
- Do not add more rice flour than mentioned.
- You can add finely chopped cabbage to the vada batter.
- Instead of split green moong dal you can use yellow moong dal to make the vada.
Method with step by step pictures :
- Wash and soak the split green moong dal in water for 3-4 hours. Even over night soaking is fine.
- Drain the water completely.
- Grind this along with green chili, ginger and mint leaves.
- Do not add water while grinding.
- Grind into a paste. If slightly here and there it is coarse it is fine.
- Transfer it to a bowl.
- Add asafoetida and salt.
- Mix well.
- If the batter is too runny add 1 tblsp rice flour. Do not add more than that.
- Ensure that the batter should not be thick like our urad dal vada batter.
- Mix well.
- If making in bulk add salt in batches.
- Heat oil for deep frying.
- Take a small portion of the batter with your hands and deep them in oil.
- Alternatively, you can spoon in the batter to the oil.
- Cook in medium flame.
- Once done, take out from oil and drain the excess oil in kitchen towel.
- Repeat this for the remaining batter.
- This stays more crisp when it is made as mini vadas.
Notes:
- Do not add more rice flour than mentioned.
- You can add finely chopped cabbage to the vada batter.
- Instead of split green moong dal you can use yellow moong dal to make the vada.
- Adding mashed boiled potato to the moong dal vada gives a nice taste to it.
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