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Moong dal vada

  • Veg
  • 4 hrs 20 mins
  • Serves 6
  • Easy



Vada was a popular snack among the Tamil is between 100 BC -300 BC. Then vada was purely made from legumes (beans); they were boiled, skinned, and ground into paste. The paste was shaped into balls and then fried in oil.

Vada is the most popular breakfast treat in all of India.Some commonly used legumes in vada are black gram, green gram, and pigeon pea. Vegetables are added to improve nutritional value as well as taste.

If you are from southern India you have definitely heard of moong dal vada. Currently it’s finding its way to the whole of India. You will find moong dal vadain most menus around Delhi and most major cities around India. It’s served during all manner of events, including Ramadan; and people eat it in the morning with tea and during rainy evenings. Its nutritional value boosts your health.

Moong dal vada is a choice delicacy during family gatherings as well for the kids. Moongle dal vada has a crispy outside texture. The good taste of the vada combined with its wonderful appealing look makes it a favorite snack to many. It is an especially great snack for vegetarians in need of new protein options.

Health Benefits

Besides the taste,vada has many health benefits. Most people prefer to add vegetables when preparing moong dal vada, not only to improve taste and nutritional value but also to ensure good health.

Lentils which are the key ingredients provide the necessary protein content in your diet. Vada will keep you active for the day.

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How to make Moong dal vada

  1. Grind soaked black gram coarsely using little water. 
  1. Add potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt to the ground mixture and beat for 2 – 3 minutes. 
  1. Add some more water, if needed, to make a soft batter.
  2. Heat oil in a pan over medium-high flame for deepfrying 
  1. Take about 1 tbsp batter in your fingers and deep fry until golden-brown all around.
    1. Repeat the process and make vadas in small batches. 
  1. Serve with coriander chutney.
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