Moong Dal Vada Recipe | Moong Dal Pakoda | Mung Dal Vada Recipe with detailed photo and video Recipe. An easy and quick fritter or pakora recipe made with ground and soaked yellow moong dal lentils mixed with spices and herbs. These vadas are an ideal evening snack recipe which tastes great with a cup of tea or can also be served as a side dish to lunch or dinner.
Moong Dal Vada Recipe | Moong Dal Pakoda | Mung Dal Vada Recipe with step-by-step photo and video recipe. Perhaps one of the easiest dal vada recipes, which can be prepared within minutes, including soaking and deep-frying. Hence, it can be an instant hit at your next kitty party or perhaps for your next planned potluck party. Typically, it tastes great when served on its own, but also pairs well with green chutney or tomato ketchup.
Dal vada fritters are the most popular pakora recipe from western India, especially from Gujarat and Rajasthan. However, there are several other variations to this simple mung dal vada recipe. But the most common and popular recipe from Rajasthan begins with soaking and grinding the batter into a thick paste. The batter must be both thick and smooth, similar to any pakoda batter. Later, it is spiced with ginger, coriander, green chilli, cumin, and optionally finely chopped onions and mixed well. Note that once mixed, it should not be left to ferment; it must be deep-fried immediately in a small, dumpling-shaped form. Additionally, the deep-frying process must be conducted on a medium flame until the food is crisp.
As I mentioned previously, the recipe steps are straightforward; however, some tips and serving suggestions are also provided for the moong dal vada recipe. Firstly, while grounding, ensure that you add very little water to create a smooth, thick paste. The consistency of the batter is very critical; otherwise, while deep-frying, it may absorb more oil. Secondly, adding finely chopped onions or green chillies is entirely optional and hence can be skipped. Lastly, the leftover grounded batter can be refrigerated after the first batch is prepared. Note that refrigerating the batter helps reduce fermentation and prevent it from turning sour.
Finally, I would like to highlight my other Easy Snacks Recipes Collection with this Moong Dal Vada Recipe post. It includes recipes such as punugulu, aloo kachori, bread vada, banana buns, katori chaat, paneer bread roll, khara boondi, karasev, onion pakoda, and potato wedges. In addition, do visit my other recipe collections like,
About Moong Dal Vada
It is an easy and simple deep-fried crisp vada recipe prepared with the combination of moong dal lentils and a range of spices and herbs. Moong Dal Vada, also commonly known as Moong Dal Pakoda, is a tasty and crisp teatime evening snack renowned for its crunchy exterior and soft interior. Lentil-based vada or pakoda recipes are a typical snack across India. However, each lentil has its unique taste and texture due to its distinct lentil characteristics.
There are many different variations to the simple Moong Dal Vada recipe. The most common way is to make it using a coarse-ground moong dal batter. This yields a crunchy textured vada, which is most liked. It can also be made with fine-ground moong dal batter to yield pluffy deep-fried balls. Additionally, the same batter can be seasoned with various types of herbs to create more flavorful pakodas.
Video Recipe
Recipe Card for Moong Dal Vada
Moong Dal Vada Recipe | Moong Dal Pakoda - Street Style
Ingredients
- 1 cup moong dal
- 1 inch ginger
- 2 chilli
- few curry leaves, chopped
- 2 tbsp coriander, chopped
- ½ tsp turmeric
- ½ tsp garam masala
- ½ tsp chilli powder
- 1 tsp cumin
- ¼ tsp ajwain
- ½ onion, sliced
- 1 tsp salt
- oil, for frying
Instructions
- Firstly, soak 1 cup moong dal for 1 hour. Ensure that you do not over-soak the dal, as this makes the pakoda soft rather than crunchy.
- Drain off the water and transfer to the mixer jar.
- Add 1 inch of ginger and grind to a coarse paste.
- Transfer the moong dal paste to a large plate.
- Add 2 chilli, few curry leaves, 2 tbsp coriander.
- Also add ½ tsp turmeric, ½ tsp garam masala, ½ tsp chilli powder, 1 tsp cumin, ¼ tsp ajwain, ½ onion and 1 tsp salt.
- Squeeze and mix well, ensuring all the species are thoroughly combined.
- Drop a small bite-sized mixture into hot oil.
- Stir occasionally, keeping the flame on medium.
- Fry till the pakoda turns golden brown and crunchy. Drain off.
- Finally, enjoy the Moong Dal Pakoda Recipe with green chutney.
Nutrition
How to Make Moong Dal Vada with Step-by-step Photos
- Firstly, soak 1 cup moong dal for 1 hour. Ensure that you do not over-soak the dal, as this makes the pakoda soft rather than crunchy.
- Drain off the water and transfer to the mixer jar.
- Add 1 inch of ginger and grind to a coarse paste.
- Transfer the moong dal paste to a large plate.
- Add 2 chilli, few curry leaves, 2 tbsp coriander.
- Also add ½ tsp turmeric, ½ tsp garam masala, ½ tsp chilli powder, 1 tsp cumin, ¼ tsp ajwain, ½ onion and 1 tsp salt.
- Squeeze and mix well, ensuring all the species are thoroughly combined.
- Drop a small bite-sized mixture into hot oil.
- Stir occasionally, keeping the flame on medium.
- Fry till the pakoda turns golden brown and crunchy. Drain off.
- Finally, enjoy the Moong Dal Pakoda Recipe with green chutney.
Notes
- Firstly, make sure not to add any water while grinding the moong dal. Otherwise, the mixture will be watery.
- Also, keep the mixture slightly spicy and masaledar.
- Additionally, you can add rice flour to make the pakoda extra crunchy.
- Finally, Moong Dal Pakoda Recipe tastes great when prepared spicy.
came out very well..tasted so good..
Can moong dal be soaked more than 4 hours? Is overnight too long?
yeah you can soak
Hebbar’s Kitchen really Super
thank you very much
rice flour ka replace Karna ho to kya Kare???
you can use sooji or corn flour
very good! thanks!
Thanks a lot 🙂