Step 1: Prepare the Dal

Soak 0.5 bowl of moong dal in water for a few hours until it swells and softens. (0:53)

Step 2: Grind Dal

Drain the soaked moong dal and transfer it to a mixer grinder. Grind it coarsely without adding water. (1:04)

Step 3: Add Peas and Spices

Add 1 bowl of fresh green peas, 1 small piece of chopped ginger, 2 chopped green chilies, and a few peeled garlic cloves to the partially ground dal in the mixer. (1:18)

Step 4: Grind to a Coarse Paste

Grind all ingredients together to form a coarse paste. Add 2-3 tablespoons of water only if necessary to aid grinding, but keep the paste thick and coarse. (1:33)

Step 5: Whip the Batter

Transfer the green paste to a bowl. Whip the batter continuously for 3-4 minutes until it becomes light, fluffy, and doubles in volume. The color will also lighten. This step is crucial for soft vadis. (1:44)

Step 6: Prepare Piping Bag

Take an empty oil or milk pouch/bag. Clean it thoroughly and cut a small tip from one corner to create a piping bag. (2:16)

Step 7: Fill Piping Bag

Spoon the prepared green peas and dal batter into the piping bag. (2:35)

Step 8: Pipe Vadis

On a clean plate or tray, pipe small, pea-sized vadis (mongochi) from the piping bag. Ensure they are spaced out to prevent sticking. (3:09)

Step 9: Sun-Dry Vadis

Place the plates/trays with piped vadis in direct sunlight. Dry them for 1-2 days until they are completely dry and crisp. (3:32)

Step 10: Store Vadis

Once thoroughly dried, collect the vadis and store them in an airtight container. They can be stored for up to a year and used in various dishes. (4:03)

• Ensure the batter is well-whipped for 3-4 minutes until light and fluffy; this is crucial for soft vadis.

• Dry vadis completely in direct sunlight for 1-2 days to prevent spoilage and ensure long shelf life.