Moong Dal Vada (Bhajia-Pakoras-Fritters)
August 26th, 2011 filed under Appetizers, Gluten Free, Snacks, Vegan
Moong Dal Vadas are also known as pakoras, bhajias or fritters. This is a spicy delicious snack crispy outside and soft inside. Moong dal vada is a popular tasty treat.
Recipe will make 24 Vadas.
Ingredients:
- 1 cup split wash moong dal (available in Indian grocery stores)
- 1 cup potatoes boiled peeled and shredded
- Approx. 2 tablespoon finely chopped cilantro (hara dhania)
- 1 green chili minced adjust to taste
- 1 tablespoon finely grated ginger
- 1 teaspoon cumin seeds (jeera)
- 1/8 teaspoon asafetida (hing)
- 1/8 teaspoon of baking soda
- 1 teaspoon salt adjust to taste
- Oil to fry
Method
- Wash and soak dal in about 3 cups of water for four hours or longer.
- Grind dal coarsely using very little water.
- Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.
- Heat the oil in a frying pan on medium high heat.
- The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot vadas will not cook through and will not be crispy.
- Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vadas until golden-brown all around.
- Moong Dal Vada should be crispy from outside and should be soft inside.
- Serve them with Hari Cilantro Chutney.
Is there a particular kind of oil that you would suggest using?
Also, if we are having difficulty finding asafœtida, do you think that shredded leek could be a reasonable substitute?
Shaun,
I use canola oil, and you can make vadas without using asafatida.
I dont uderstud what is moong dal , and asafetida (hing)?
First I think It is rice? an aromatic ingredients asafetida, I men is a plant?
HEY AUNTY IM JUST LOVING UR RECIPES
Do these vadas stay crispy for a few hours? Can I fry them in advance and bake them, and at what temperature of the oven?
Kamini,
vadas will not be crisp but still taste good.
Thank you,Manjulaji. Absolutely love your cooking.
they r looking gogeous and tasty i wil try dis……aunty u r great……in future yor recipes wil help me to become chef….:)
its a really delicious snack my mom love watching ur recipes and its my favourate snack
THESE WERE ABSOLUTELY DEVINE! Thanks so much.
I made these the day the recipe hit the list. I doubled it because I have a large family but it wasn’t enough!! The raves went on and on and on. Thank you for this recipe. It is easy, simple, inexpensive food that pleases my family who has also enjoyed many other recipes you have listed.
We did serve them with coriander chutney but I have one grandson that is addicted to Tamarind Chutney. If you have a recipe for that that uses the base Tamarind concentrate I would be grateful to you.
Ber,
I do have the recipe for Tamarind chutney on my web site.
Thank you, I did see that and will give it a go.
perfect and tempting snack.. looks awesome !!
neat- I will give it a try and find out how it comes out for me- a few times they just lost shape- maybe the potato makes a difference!