Moong Dal Vadas - Freiiers - Bhajias
Moong Dal Vadas are also known as pakoras, bhajias or fritters. This is a spicy delicious appetizer and a snack which is crispy outside and soft inside. Moong dal vada is a popular tasty treat.
Ingredients
- 1 cup split wash moong dal
- 1 cup potatoes boiled peeled and shredded
- 2 tbsps cilantro finely chopped hara dhania
- 1 tbsp green chili minced
- 1 tbsp ginger finely shredded
- 1 tsp cumin seeds jeera
- 1/8 tsp asafetida hing
- 1/8 tsp baking soda
- 1 tsp salt
Also need oil to fry
Instructions
- 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.
Notes
Serve Moong Dal Pakoras Mint Chutney, or
.
Tried this recipe?Let us know how it was!
Moong Dal Vada A Crispy Delight
Moong Dal Vada, a beloved Indian snack, is a crispy and flavorful fritter that is enjoyed by people across India, particularly during the monsoon season. This delightful snack, made from split green gram (moong dal), is known for its light and crunchy texture.
Perfectly spiced and golden brown, Moong Dal Vada is a treat that pairs wonderfully with a cup of hot tea. Whether you’re looking for a savory appetizer for a gathering or a simple snack to enjoy on a rainy day, this moong dal vada recipe is sure to become a favorite.
Cultural and Traditional Importance
Moong Dal Vada holds a special place in Indian cuisine, especially in regions like Gujarat and Rajasthan, where it is a popular street food and home-cooked snack. This dish is often prepared during festivals, family get-togethers, or even as a quick evening snack. The crispy exterior and the soft, fluffy interior make it a crowd-pleaser, especially when served with tangy chutneys or yogurt dips.
In Indian households, Moong Dal Vada is more than just a snack; it’s a symbol of warmth and hospitality. Offering these vadas to guests, especially during the festive season, is a tradition that has been passed down through generations. The simplicity of the ingredients combined with the robust flavors of Indian spices makes this dish a timeless classic.
Health Benefits and Dietary Considerations
Moong Dal Vada is not just delicious but also packed with nutritional benefits. Moong dal is known for being a good source of protein, fiber, and essential vitamins. This makes the vada not only tasty but also a healthier alternative to other fried snacks. Since this recipe does not include onion or garlic, it is suitable for those following a Jain diet or those who prefer to avoid these ingredients for personal or religious reasons.
The use of moong dal also makes these vadas easier to digest compared to other lentils, making them a great option for those with sensitive stomachs. Moreover, Moong Dal Vada is naturally gluten-free, making it an excellent choice for people with gluten sensitivities.
Recipe Variations
While the traditional moong dal vada recipe is delightful on its own, there are several variations that you can explore to suit your taste preferences:
Paneer Pakora: Paneer Pakora is a tasty tea-time snack. Marinated paneer dipped in a batter and deep-fried makes a crispy mouth-watering snack.
Palak Pakora: This version adds spinach to the batter, giving the pakoras a vibrant green color and an additional nutritional boost.
Aloo Pakora: Made with thin slices of potatoes, these pakoras are crispy on the outside and soft on the inside, making them a favorite among potato lovers.
Mixed Vegetable Pakora: A more colorful and varied version, this pakora includes a mix of different vegetables, offering a delightful medley of flavors in each bite.
Serving Suggestions
Moong Dal Vada is best enjoyed fresh and hot, right out of the frying pan. It can be served as an appetizer or snack, accompanied by a variety of chutneys such as Mint Chutney or Tamarind Chutney. For a more complete experience, pair the vadas with a cup of hot masala chai. These vadas are also perfect for serving at parties or gatherings, as they are easy to make in large batches and are sure to impress your guests.
For a more filling meal, you can serve Moong Dal Vada alongside a light salad or with Curd Rice, providing a refreshing contrast to the spicy and crunchy vadas. Another great option is to serve them with a bowl of warm soup, making for a comforting and satisfying meal.
Conclusion
Moong Dal Vada is a quintessential Indian snack that brings together the best of flavors and textures. Its crispy exterior and soft interior make it a delightful treat that is hard to resist. Whether you’re enjoying it on a rainy day, serving it to guests, or simply indulging in a snack craving, this easy pakora recipe will never disappoint. The versatility of the moong dal vada recipe also means that you can easily adapt it to your taste preferences, ensuring that it remains a favorite in your kitchen.
Frequently Asked Questions (FAQs)
How to make moong dal vada?
Moong Dal Vada is made by grinding soaked moong dal into a batter, which is then spiced and fried until golden and crispy. It’s a simple and straightforward recipe that delivers delicious results every time.
What are the variations of pakoras I can try?
You can try variations such as Chana Dal Pakora, Palak Pakora, Aloo Pakora, and Mixed Vegetable Pakora.
Is Moong Dal Vada gluten-free?
Yes, Moong Dal Vada is naturally gluten-free, making it an excellent snack option for those with gluten sensitivities.
What is the best way to serve Moong Dal Vada?
Serve Moong Dal Vada hot with chutneys like Mint Chutney or Tamarind Chutney, and enjoy with a cup of hot tea for a perfect snack.
Can I store leftover Moong Dal Vada?
While Moong Dal Vada is best enjoyed fresh, you can store leftovers in an airtight container for up to a day. Reheat in an oven to regain some of the crispiness before serving.
tsm
April 23, 2018 at 5:44 pmmade this last night, but added some garlic, amchur and garam masala for some taste. and then it was excellent!
Shubhi Jain
November 9, 2016 at 2:11 amWe prepare fried moong but this recipe gave us new idea for using moong
JD
January 21, 2019 at 8:12 amHi what do you mean by fried moong? Can you please share on my mail
mukesh patel
January 13, 2016 at 2:32 pmits good explain on recipi
Rupali Deshmukh
November 17, 2015 at 7:57 amAwesome recipes. Love the way you explain each recipe and make it so easy to make. Keep sharing more. Good luck.
beenu rawat
August 6, 2015 at 11:45 pmThankyou manjulaji.
Snack are my favourate
Shabnam Shergill
April 23, 2014 at 1:04 pmManjula ji, your recipes are awesome! You are my guru! Thanks to you cooking has become so simple and enjoyable1 Thanks for sharing your talent!
soundy
March 27, 2015 at 8:52 amWow ur recipes are wonderful and mouth watering ones…..
Jus luv it ..thank u for sharing such delicious recipes
Sylvia
January 18, 2014 at 11:20 pmI have enjoyed your recipes and your style. I am a willing student of your expertise. Thank you for the good food & good memories!
Bless you!
Sylvia
Geena
April 4, 2013 at 7:09 amManjulai ji, your receipes are just AMAZING…so easy and so delicious….just love them ALL !
Thank you for sharing them 🙂
peter
December 30, 2012 at 4:54 amI am going to make it today lets see how it turns out
Madhukala
November 9, 2012 at 5:45 pmAunty,can we make it few hrs before party,and warm it again at the time of serving?
Siddhatri Seth
March 26, 2015 at 1:22 pmIt won’t b crisp enough to be enjoyed ..more over there isn’t anything like fresh hot food
Just off the stove or oven
champak
October 18, 2012 at 6:44 amwhen does one use baking powder in it?
Hina
August 16, 2012 at 10:23 pmyummy!!!
Akanksha
August 11, 2012 at 7:11 amNamaste Manjula Aunty. I have been following you since few months now and my husband has become very happy now. We both love your recipes. Thank you so much for sharing them.
Just wanted to ask, is there any substitute of Baking Soda?
Regards
Akanksha
sonu
July 23, 2012 at 11:26 pmit really luks tasty but mam can we make it without using potatoes….what difference will it make???
Susan
July 6, 2012 at 4:44 pmI haven’t tried a single recipe here that I didn’t like. My husband was excited to learn I’m making Moong Dal Vada again today. Neither of us is Indian, but I love learning and trying out the recipes. So good!
latha
May 25, 2012 at 2:54 amThanks manjula i am so happy to your every delicious receipes my children are so happy I am working women
kirti jain
March 27, 2012 at 4:03 amthanks for d reciepe …..it is gud to cook nd tasty
weirdcombos
March 25, 2012 at 6:04 pmYumm this looks so delicious. I love vadas and pakoras perfect snacks!
Cheers,
Heguiberto
mythili
February 28, 2012 at 8:15 amaunty i have tried most of ur recipes and i love ur recipes which is simple and tasty.thanks a lot.
neha mahajan
February 22, 2012 at 8:41 amThis looks tasty, i will try it now 🙂 .
sholeh
February 12, 2012 at 3:25 pmDear Manjula
I made last night and was excellent.thank you
Love you MUM
Benafsha Mirbacha
December 28, 2011 at 8:11 amHi,
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
Vani
December 12, 2011 at 5:58 pmI made this today. It was great!
Susri sangita panigrahi
December 8, 2011 at 4:42 amManjulaji, 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.
Vani
December 12, 2011 at 6:00 pm…may be dal was too coarse and you had to grind a little more…
Bhavika
November 11, 2011 at 2:19 pmHello Aunty,
If I were to use raw bananas instead of potatoes, then how many raw bananas ( small or big ) I should use ?
Jonathan
November 7, 2011 at 8:17 pmHi, 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?
anil
November 12, 2011 at 11:28 pmHi 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
prati
October 30, 2011 at 11:05 amThis 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.
carmen
October 9, 2011 at 1:51 pmI dont uderstud what is moong dal , and asafetida (hing)?
First I think It is rice? an aromatic ingredients asafetida, I men is a plant?
Jaya
October 9, 2011 at 6:08 pmCarmen. 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.
Shaun
September 14, 2011 at 5:35 pmIs 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?
Manjula Jain
September 14, 2011 at 10:43 pmShaun,
I use canola oil, and you can make vadas without using asafatida.
carmen
September 5, 2011 at 8:03 amI dont uderstud what is moong dal , and asafetida (hing)?
First I think It is rice? an aromatic ingredients asafetida, I men is a plant?
Kunal
September 4, 2011 at 9:20 pmHEY AUNTY IM JUST LOVING UR RECIPES 🙂
Kamini
September 2, 2011 at 8:59 amDo these vadas stay crispy for a few hours? Can I fry them in advance and bake them, and at what temperature of the oven?
Manjula Jain
September 2, 2011 at 9:02 amKamini,
vadas will not be crisp but still taste good.
Kamini
September 2, 2011 at 9:43 pmThank you,Manjulaji. Absolutely love your cooking.
Biplob
August 29, 2011 at 9:56 amthey r looking gogeous and tasty i wil try dis……aunty u r great……in future yor recipes wil help me to become chef….:)
SANNA
August 29, 2011 at 2:57 amits a really delicious snack my mom love watching ur recipes and its my favourate snack
Shaun
August 28, 2011 at 6:18 pmTHESE WERE ABSOLUTELY DEVINE! Thanks so much.
Ber
August 28, 2011 at 7:11 amI 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.
Manjula Jain
August 28, 2011 at 8:58 amBer,
I do have the recipe for Tamarind chutney on my web site.
Ber
August 28, 2011 at 8:44 pmThank you, I did see that and will give it a go.
Hari Chandana
August 26, 2011 at 10:14 pmperfect and tempting snack.. looks awesome !!
Adelina
August 26, 2011 at 11:35 amneat- 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!