Step-by-Step Instructions

1. 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 2 minutes until they turn light golden and fragrant. Turn off the gas and let the dals cool completely.

2. 2.Grind the Dals

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

3. 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 30 seconds.

4. 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.

5. 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 2 minutes.

6. 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 10 minutes.

7. 7.Shape the Vadas

   After 10 minutes, 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.

8. 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 2 minutes 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.

9. 9.Serve

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