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

by dassana amit updated March 3, 2014

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

My this post is on moong urad dal vadas. 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.

Lets Start 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

  • You can serve the delicious moong urad dal pakoras with tomato sauce or green chutney. You can also serve the vadas with sambhar and coconut chutney. You can have these plain too.

moong urad dal vada

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

moong urad dal vada recipe below:

Moong Urad Dal Vada Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Ingredients
  • 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
  • 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
Instructions
  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.
Notes
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.
Nutrition Information
Serving size: 2-3


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{ 13 comments… read them below or add one }

kavita August 27, 2013 1

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.

Reply

dassana August 29, 2013 2

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.

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Dj June 13, 2013 3

Gud recipe

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lambu bambu October 17, 2012 4

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

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dassana October 17, 2012 5

sure.. will add it too the post soon.

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suzzane September 13, 2011 6

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.

Reply

dassana September 14, 2011 7

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.

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tabu August 26, 2011 8

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

Reply

dassana August 26, 2011 9

thank tabu and do try the vada recipe

Reply

Florence February 12, 2014 10

I had been wanting to make Dal Vada since long .Thanks for the recepie.I have soaked the dal in the water and going to make tomorrow.will share the experience soon.

Reply

dassana amit February 13, 2014 11

welcome florence. will like to hear your feedback.

Reply

Florence February 13, 2014 12

Hi Dasana,

The vada came awesome .I wish you could taste and give your feedback.
Me and my husband love onions pakoras so I added tiny cut peices of onion ( few of them to get additional flavor.It was WOW taste .My husband too liked it very much.I used the sprouted suji more in the outer part .It came very crispy and very delicious blended taste.

Thank you for posting the receipie.
can you post some recipies for preparing good sambar .I am not from south so sambar never came great taste whenever I tried.

Reply

dassana amit February 13, 2014 13

i wish i could, florence :-) thanks for the feedback. i have
- a basic sambar recipe with ready sambar powder here – http://www.vegrecipesofindia.com/sambhar-recipe-a-method-made-easy/
- a kerala style sambar made from fresh ground coconut paste here – http://www.vegrecipesofindia.com/kerala-sambar-recipe-kerala-sambar/
- an udipi sambar with freshly roasted spices – http://www.vegrecipesofindia.com/udipi-sambar/
- radish sambar – http://www.vegrecipesofindia.com/radish-sambar-mullangi-sambar/
- aubergine sambar – http://www.vegrecipesofindia.com/brinjal-sambar-kathirikai-sambar/
- red amaranth sambar – http://www.vegrecipesofindia.com/red-amaranth-sambar/

you can take your pic and try the one which suits you, depending on the ingredients you have.

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