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