moong dal vada

Moong Dal Vada | How to Make Moong Dal Pakoda Recipe

Fried snacks made using moong dal with skin i.e. green moong dal vada; flavored with ginger, garlic, chilies; mildly spiced yet hot; crisp from the outside and cushiony from the inside, are moong dal vada. This is moong dal pakoda recipe calls for a few ingredients and the result is a lip-smacking addictive snack.

Dal vada recipes are very common throughout India. It is prepared in a different manner in different states. In South India, chana dal and other dals are used to make the dal recipe. Dal vada is also prepared in Gujarat and the Gujarati dal vada recipe is very close to this moong dal vada. However, I have also used little gram flour (besan) and rice flour (chawal ka atta) which add a lot to the texture of moong dal vada.

Moong Dal Pakoda Recipe: Ingredients

Chilka Moong Dal/Green Moong Dal: The moong dal vada calls for green moong dal. And we are not looking for the whole dal. We want split dal but with the skin. The dal should be soaked for 7-8 hours. When on the go I have also made this recipe by soaking the dal for a couple of hours only. However, I should be soaked longer. You can soak it overnight to make the moong dal vada in the morning.

Ginger, garlic, chilies: I love to make this moong dal vada whenever I find some fresh red chilies in the market. These chilies add so much of kick to the moong dal vada. Other than these I use garlic and ginger to add flavor and heat to the vada.

Spices: The required heat is provided by ginger, garlic, and fresh red chilies. To add flavor and bite to the moong dal vada, fennel seeds, whole coriander seeds, black peppercorns, cloves are added.

How to make Moong Dal Vada- Tips for perfect Moong Dal Vada

Perfect moong dal vada is crunchy from outside and fluffy and soft from inside. It is mildly spiced. But it is hot. However, you can keep it less fiery if you like. The following should be kept in mind to make perfect moong dal vada.

  1. The dal should be soaked properly. For best results soak it overnight.
  2. Do not remove the skin of the dal while washing it after soaking.
  3. Grind the dal to a coarse paste. Do not make it too fine.
  4. Maintain the balance of spices.
  5. Fry the moong dal vada on medium flame.
  6. Make smaller moong dal vada as they are crispier.
  7. Serve it hot. From pan to mouth J!

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How to serve Moong Dal Vada

Serve it hot with a cup of hot tea.

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Moong Dal Vada

1.This recipe serves 2-3 persons.

moong dal vada

2.Add 2 garlic cloves, 1” piece of ginger and 2 fresh red chilies in a vegetable chopped.

moong dal vada

3.Chop these till fine. Keep aside for now.

moong dal vada

4.Remove the water in which the dal was soaked. Make sure not to remove the skin of the dal much.

moong dal vada

5.Transfer to a grinding jar and make a coarse paste.

moong dal vada

6.Take it out in a mixing bowl.

moong dal vada

7.Add chopped ginger, garlic chilies to the ground dal.

moong dal vada

8.Coarsely crush 8-10 black pepper corns (sabut kali mirchi) and 2-3 cloves. Add this to the batter along with 1 tsp fennel seeds (saunf) and 1 tsp of whole coriander seeds (sabut dhaniya).

moong dal vada

9.Tear the coriander leaves and add to the batter.

moong dal vada

10.Chop the coriander stems and add to the batter.

moong dal vada

11.Add 1 tbsp of gram flour (besan) and 1 tbsp of rice flour (chawal ka atta).

moong dal vada

12.Add salt to taste.

moong dal vada

13.Mix well. At the same time heat enough oil for frying pakoda/vada.

moong dal vada

14.Add a pinch of fruit salt.

moong dal vada

15.Add few drops of water.

moong dal vada

16.Mix well.

moong dal vada

17.Check the consistency of the batter. Add water if required. Taste the batter and adjust the seasoning if required.

moong dal vada

18.Heat enough oil for frying.

moong dal vada

19.Add in little portions of the batter in the hot oil.

moong dal vada

20.Fry on medium flame.

moong dal vada

21.Fry till light brown and totally crisp.

moong dal vada

22.Take out and serve with green chutney of your choice.

moong dal vada

23.Serve hot. Bon appetite!

moong dal vada

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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