Moong Urad Dal Vada Recipe, How to make Moong Urad Dal Vada Recipe

Moong Urad Dal Vada Recipe: Easy Moong Urad Dal Vada Recipe, Moong Urad Dal Vada

Moong Urad Dal Vada Recipe – Generally vadas are made from spilt or skinned urad dal (Black gram). They are also made from split or skinned moong dal (Green gram). Both of the vadas made either with urad dal or moong dal tastes good.

Even when you mix both these dals, then too the the vadas turn out awesome…. spongy, porous from inside and crisp from outside.

urad dal moong dal

The term vadas are used in South India, whereas in the North they are known as pakoras. In West India, the term that is used are bhajiyas. So this recipe can also be called as moong urad dal pakoras or moong urad dal bhajiyas. The pakoras do not requires fermentation. You will only have to soak the dals/lentils for a good 5- 6 hours.

Step by Step Moong Urad Dal Vadas-Pakoras Recipe:

  • Soak both the dals in water overnight or for 5-6 hours. Drain the water and grind the dalswith ginger, green chilly and asafoetida. Add very little water while grinding. The batter should not become watery. It should be thick and finely ground. Add salt, cumin seeds, crushed peppercorns,curry leaves and coriander leaves to the batter.

adding curry leaves to moong dal vada batter

  • You could also add some suji/semolina to the batter to make the vadas crispy. I added some sprouted and roasted semolina to make it more healthy. This adding of semolina is also helpful if the batter has become thin.

adding semolina to moong dal vada batter

  • Check the seasoning to see if the salt is more or less. Add more salt if required. Mix the batter well.

ready batter for moong dal vada

  • In a deep frying pan, heat oil. On a medium flame fry the vadas/pakoras. Drop spoonfuls of the batter in the oil

frying moong dal vadas

  • Turn the vadas and continue to fry.

second frying moong dal vadas

  • Fry the vadas till crisp and golden brown and drain on a tissue.

draining vadas on tissue

moong urad dal vada

If you are looking for similar recipes then do check moong dal bhajiya, urad dal vada, cabbage vadaaloo bondamedu vada and masala vada recipe.

moong urad dal vada recipe below:

Moong Urad Dal Vada Recipe
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • ½ cup of skinned spilt urad dal
  • ½ cup of skinned spilt moong dal
  • half inch piece of ginger
  • 1 green chilly
  • ¼ tsp cumin seed/jeera
  • ½ tsp crushed peppercorns (optional)
  • 1 tbsp curry leaves/kadi patta
  • 1 tbsp finely chopped coriander leaves (optional)
  • a pinch of asafoetida/hing
  • salt
  • water
  1. soak the lentils overnight or for 5-6 hours.
  2. drain and then grind with ginger, green chilli and asafoetida.
  3. add very little water while grinding.
  4. the batter should be thick, smooth and fluffy.
  5. add salt, cumin seeds, crushed peppercorns, curry leaves and coriander leaves to the batter.
  6. you can also add some semolina to the batter, about 1 tbsp.
  7. heat oil and drop spoonfuls of the batter in the oil.
  8. deep fry the vadas till golden brown and crisp.
  9. remove with a slotted spoon and drain the moong urad dal vadas on paper tissues to remove excess oil.
  10. serve moong urad dal vada hot with some coconut chutney or green chutney.
the key to get soft urad dal or moong dal vadas is the soaking time. soaking overnight or soaking at least for 5-6 hours helps in making the vadas soft.

another important factor is grinding. when grinding stirring the batter and adding water in intervals helps in making soft & light vadas.

{ 15 Responses }

  1. kavita says

    I tried this recipie step by step but the batter broke up in the hot oil when frying. What could i have done wrong?! What can i do to prevent this.

    • says

      kavita, the batter has become thin thats why the vadas broke up. the batter has to be thick. if the batter is of thin consistency it will not be able to hold up in the hot oil and will break up while frying. the batter has to be thicker than the idli batter.

  2. lambu bambu says

    Could you please post a printable version of this recipe. It looks great. I like your website and the photography. Peace

  3. suzzane says

    love the recipe and pics are amazing. just one clarification. is semolina also called sooji or rava. or is it dalia ? could you please tell me what exactly is sprouted roasted semolina that you have mentioned in the above recipe ? your help would be greatly appreciated. am gonna try these vadas this weekend.

    • dassana says

      semolina is also called as sooji in hindi and rava in marathi. dalia is different from semolina. dalia is broken wheat.

      more detailed info about semolina here.

      the sprouted semolina in the pic is semolina which has been sprouted and then roasted. i had got a ready made packet of this when in bangalore from one of the namdharis outlet.

      this sprouted semolina is little bigger and thicker in size than semolina. for the wadas you could add regular fine semolina.

      semolina comes in two varieties the fine one and the thicker one. the fine one is usually used to make suji halwa, upma or semolina pudding. the thicker one is used for making rava idlis.

      for making the vadas you can add regular fine semolina if you don’t have the sprouted semolina. its also alright even if you do not add semolina to the vadas. without it also they taste great. by adding them they will become more crispier…. thats it….

      enjoy making them at home.

  4. tabu says

    wow…the vada looks yummy im going to make now hey thanks dassana for sharing dis yum recipe im searching for it…