Whole Moong Dal Vada Recipe

Preeti Tamilarasan

June 24, 2019

6058 Ratings

Time:Prep: 30 M|Cook: 30 M|Total: 1h 0min

Makes:4 Servings

Meal:Snack

Cuisine:Indian

Whole Moong Dal Vada Recipe, a crispy and delicious evening tea time snacks recipe made from whole moong dal and chana dal. The addition of ginger, garlic, green chilies and onions brings out the spice and taste to the Moong Dal Vada. For additional flavors, chopped curry leaves or coriander leaves can be added to the batter before frying them.

Serve the Moong Dal Vada with Coconut Chutney or Green Chutney as a evening tea time snack, for a weekend breakfast or as an appetizer for parties.

If you like evening or tea time snack recipes, then you must try some of our favorites like

Serve the Moong Dal Vada with Coconut Chutney or Green Chutney as a evening tea time snack, for a weekend breakfast or as an appetizer for parties.

If you like evening or tea time snack recipes, then you must try some of our favorites like

Ingredients

1/2 Green Moong Dal (Whole)

1/4 Chana dal (Bengal Gram Dal)

1 Onion, finely chopped

2 Green Chillies, finely chopped

1 Ginger, grated

2 Garlic, grated

Salt, to taste

1/4 Asafoetida (hing)

Oil, for frying

Instructions for Whole Moong Dal Vada Recipe

To begin making the Whole Moong Dal Vada Recipe, soak the moong and chana dal in warm water in a bowl for at least 5 to 6 hours or overnight.

Once the dal has soaked well, drain the water and grind the dal using very little water to make a coarse thick vada batter.

Transfer the Whole Moong Dal Vada batter to a mixing bowl. Add chopped onions, chili's, ginger-garlic paste, asafoetida and salt to taste. Mix well to combine and allow it rest for 10 minutes.

Heat oil for deep frying in a deep frying pan. Once oil is hot, make small balls of the Moong Dal Vada batter and drop in the hot oil carefully. Deep fry the vadas on medium heat till the moong dal vadas turns golden brown and crispy .

Once done, transfer the moong dal vada onto a plate with an oil absorbent paper and drain the excess oil using Serve warm.

Serve the Moong Dal Vada with Coconut Chutney and Green Chutney as a evening tea time snack, for a weekend breakfast or as an appetizer for parties.