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.
aunty i have tried most of ur recipes and i love ur recipes which is simple and tasty.thanks a lot.
This looks tasty, i will try it now
.
Dear Manjula
I made last night and was excellent.thank you
Love you MUM
Hi,
I have tried almost all the recipes at home, while my summer and winter vocations, it keeps me busy and its fun for me, also i serve my family with these yummy dishes often. I really like the recipes are very nice, can you suggest me how to make gulab-jamun or rasgoly from sojy flour, I guess there is kinda recipe that bangoli people make from sojy delicious desserts.
Best
Benafsha
I made this today. It was great!
Manjulaji, i hv prepared the moong dal ka vada, but when i tried to fry it in the oil it was started melting in d oil. What to do. Suggest me.
…may be dal was too coarse and you had to grind a little more…
Hello Aunty,
If I were to use raw bananas instead of potatoes, then how many raw bananas ( small or big ) I should use ?
Hi, i recently tried some of this food and i LOVE it, now im back in my country Mexico, but i think its gonna be hard to fine Moong Dal where I live, is there anything that can substitute that ingreedient?
Hi Jonathan – you may use any combination of yellow and red lentils for making vadas. The key is to soak them for a couple hours till they get rehydrated.
regards, anil
This dish made my evening…I had dinner party at my place and I made all the dishes from this website and people really appreciated it a lot! thanks a lot.
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?
Carmen. Moong dal is a type of small, yellow Indian lentil (or pulse). It is easily found in Indian grocery stores. In English you will find it spelled by its Indian name as “mung” or “moong”. Health food stores may also carry it.
Asafetida (it’s called “hing” in Hindi) is a seasoning. If you don’t have it, just don’t use it. The dish will still taste good. Hope this helps.