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.
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.
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.
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Serve it hot with a cup of hot tea.
1.This recipe serves 2-3 persons.
2.Add 2 garlic cloves, 1” piece of ginger and 2 fresh red chilies in a vegetable chopped.
3.Chop these till fine. Keep aside for now.
4.Remove the water in which the dal was soaked. Make sure not to remove the skin of the dal much.
5.Transfer to a grinding jar and make a coarse paste.
6.Take it out in a mixing bowl.
7.Add chopped ginger, garlic chilies to the ground dal.
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).
9.Tear the coriander leaves and add to the batter.
10.Chop the coriander stems and add to the batter.
11.Add 1 tbsp of gram flour (besan) and 1 tbsp of rice flour (chawal ka atta).
12.Add salt to taste.
13.Mix well. At the same time heat enough oil for frying pakoda/vada.
14.Add a pinch of fruit salt.
15.Add few drops of water.
17.Check the consistency of the batter. Add water if required. Taste the batter and adjust the seasoning if required.
18.Heat enough oil for frying.
19.Add in little portions of the batter in the hot oil.
20.Fry on medium flame.
21.Fry till light brown and totally crisp.
22.Take out and serve with green chutney of your choice.
23.Serve hot. Bon appetite!
PREP TIME 15 minutes + 7-8 hours soaking time
COOK TIME 15 minutes
TOTAL TIME 30 minutes + 7-8 hours passive time
To make Moong Dal Vada- Chop ginger, garlic, chilies
Grinding soaked Moong Dal
How to make Moong Dal Vada Batter
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