Moong Dal Vada Recipe
Moong dal vada is a popular snack it is made from soaked ground moong dal mixed some spice and deep-fry until crispy . These vada are delicious , crispy and soft , fluffy interior . They are perfect at raining time and tea time serve them hot with chutney or with ketchup follow this step and enjoy the recipe
Ingredients
2 Cup moong dal
1 Cup chopped onion
2 Chopped chili
1 Inch ginger grated
3 Tablespoon coriander leaves
1 Tablespoon cumin seed
As needed salt
Oil for deep fry
Step:1
Wash and soak moong dal for 5-6 hour drain water and grind it into a coarse paste
Step:2
Add chopped green chili , onion , grated ginger , cumin seed , coriander leaves and as needed salt to the dal paste mix well
Step:3
Heat oil in a kadai . Take small protions of the dal mixture and shape them into small patties
Step:4
Carefully drop the patties into the hot oil fry until golden brown and crispy
Step:5
Remove the vada from the oil and drain oil in a paper
Step:6
Serve hot with chutney or with ketchup and enjoy the moong dal vada
Video For Moong Dal Vada
FAQs
1. Which moong dal works best – whole or split
Best options:
Split yellow moong dal (soaks faster, no skin)
Whole green moong (nutrient-dense but requires overnight soak)
Soaking time: 2-3 hrs for split, 6-8 hrs for whole
2. Why do my vadas break in oil
Grinding consistency: Should be coarse (not paste-like)
Binding agents: Add 1 tbsp rice flour/chickpea flour if needed
Oil temperature: Maintain 180°C (test with small piece – should sizzle)
3. Can I make it without deep frying
Healthier alternatives:
Shallow fry with minimal oil
Air fry at 200°C for 15 mins (brush with oil)
Bake as flat patties at 190°C for 20 mins
4. How to store leftover batter
Fridge: Up to 2 days (may thicken – add water)
Freeze shaped vadas: 1 month (fry directly from frozen)
5. What spices enhance flavor
Classic: Cumin, black pepper, asafoetida
Zesty: Ginger-green chili paste
Herby: Curry leaves, coriander
6. Why are my vadas not crispy
Overcrowding pan (fry in batches)
Low oil temp (causes oil absorption)
Too much water in batter