Moongdal Vadas

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • 2 cups - green moong dal, soaked for 2 hours in water.
  • 1 cucumber
  • 1 onion
  • 1 carrot
  • 4-inch pieces white pumpkin or squash
  • 1 capsicum
  • 1/2 cup - cabbage, torn in big pieces
  • 3-4 green chillies
  • 1 piece ginger, grated (optional)
  • 1/2 tsp - garlic, crushed (optional)
  • 1/2 cup - spinach, drained, chopped finely
  • 3 tbsp - coriander leaves, finely chopped
  • 1/2 tsp - cumin seeds
  • 1/4 tsp - carom seeds (ajwain)
  • salt to taste
  • 2 tbsp - Hot oil
  • oil to deep fry for vada

How to Make Moongdal Vadas

  • Grind drained dal fine, either in a stone grinder or mixie.
  • Use minimal water.
  • Chop all veggies into chunks.
  • Mix and chop fine in a vegetable chopper
  • Chop green chillies very fine.
  • Mix all ingredients into dal, except oil to fry.
  • Beat with hand to blend well.
  • To make vadas:
  • Heat oil in a frying pan.
  • When hot, reduce heat, add small dumplings of mixture.
  • Fry to a light golden brown, drain on kitchen paper towel to absorb excess oil.
  • Serve hot with green and tamarind chutneys, or sauce.

EXPLORE CATEGORIES