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Quick and Crispy Moong Dal Vada (Donut-shaped)

Ready in

45 mins

Cuisine

Indian · Maharashtrian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~450 kcal
Recipe by My Kitchen on YouTube

Recipe Summary

  • This recipe offers a quick and easy way to make delicious and crispy moong dal vadas without the need for soaking dal. Made with roasted and ground lentils, grated potatoes, and aromatic spices, these vadas are spongy inside and crispy outside, perfect for breakfast or a snack.
Adjust servings

All Ingredients - Main Ingredients

  1. Moong Dal (yellow split lentils) 1 cup
  2. Urad Dal (split black gram without skin) 2 tablespoons
  3. Potatoes (medium-sized), finely grated and squeezed dry 2
  4. Oil 1.5 tablespoons
  5. Cumin Seeds 0.5 teaspoon
  6. Ginger, finely chopped or grated 1 tablespoon
  7. Green Chilies, finely chopped 2-3
  8. Curry Leaves, chopped 1 tablespoon
  9. Dry Red Chili, chopped (or chili flakes) 1
  10. Sesame Seeds 1 tablespoon
  11. Water 1.25 cups
  12. Salt to taste
  13. Besan (chickpea flour) 2 tablespoons
  14. Coriander Leaves, chopped 2 tablespoons
  15. Oil for deep frying as needed

Step-by-Step Instructions

Step 1: Roast the Dals

Heat a pan and add 1 cup moong dal and 2 tablespoons urad dal. Dry roast on medium heat for about until they turn light golden and fragrant. Turn off the gas and let the dals cool completely.

Step 2: Grind the Dals

Once cooled, transfer the roasted dals to a mixer grinder and grind into a fine powder. Set aside.

Step 3: Prepare the Tempering

Heat 1 to 1.5 tablespoons of oil in a pan. Add 0.5 teaspoon cumin seeds and let them splutter. Then add finely chopped ginger, 2-3 finely chopped green chilies, 1 tablespoon chopped curry leaves, and 1 chopped dry red chili (or chili flakes). Sauté for about .

Step 4: Add Water and Potatoes

Add 1 tablespoon sesame seeds and sauté briefly. Then add 1 cup water and the finely grated and squeezed potatoes. Mix well. Add salt to taste. Add another 1/4 cup water. Bring the mixture to a boil.

Step 5: Cook the Dal Mixture

Once the water boils, reduce the heat to low and add the ground dal powder. Mix continuously until a thick dough-like consistency forms. Turn off the gas, cover the pan, and let it steam for .

Step 6: Prepare the Dough

Transfer the steamed mixture to a bowl. Add 2 tablespoons besan (chickpea flour) and chopped coriander leaves. Mix everything thoroughly by hand until a smooth dough is formed. Add a little oil to your hands and knead the dough again to make it pliable. Cover and let it rest for at least .

Step 7: Shape the Vadas

After , take a small portion of the dough. Apply a little oil to your palms, roll the dough into a ball, flatten it slightly, and make a hole in the center with your thumb to form a vada shape. Repeat for all the dough.

Step 8: Deep Fry the Vadas

Heat oil for deep frying in a kadai or deep pan. Once the oil is hot, carefully slide the shaped vadas into the oil. Do not overcrowd the pan. Fry for on one side on a medium flame, then flip and fry until golden brown and crispy on both sides. Remove with a slotted spoon and place on a wire rack to drain excess oil. Repeat with the remaining vadas.

Step 9: Serve

Serve the hot, crispy moong dal vadas with tomato sauce, green chutney, or enjoy them plain.

Pro Tips

• Roasting the dals makes them lighter and easier to grind into a fine powder.

• Ensure potatoes are finely grated and thoroughly washed to remove starch, then squeezed dry.

• Adjust green chilies and dry red chili according to your spice preference.

• Fry vadas on a medium flame to ensure they cook through and become crispy without burning.

• If the dough feels too sticky, add a little more besan. If too dry, add a few drops of water.

Recipe Variations

• Add finely chopped onions for extra flavor and crunch.

• Incorporate other grated vegetables like carrots or cabbage for added nutrition.

• Serve with coconut chutney or mint chutney instead of tomato sauce.

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