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Moong dal vada | moongdal batata vada | how to make moong dal vada

Moong dal vada is a deep-fried snack made from ground and soaked yellow moong dal lentils blended with spices and herbs. They are incredibly delicious, with a crispy exterior and a melt-in-your-mouth texture when freshly fried. These vadas are perfect as an evening snack and pair wonderfully with chutney and a hot cup of tea. The crispy exterior and flavorful potato filling make it a favorite among people of all ages. Give them a try!

The key to making crispy moong dal vada at home are
  1. Firstly, I used yellow moong dal. You can use green moong dal or whole green moong instead of it.
  2. I added besan to give binding to the vada. Do not add too much besan to the vada mixture, as it may make it become hard.
  3. fry the vada on medium flame until they become crispy and golden brown on both sides.
  4. Lastly, moong dal vada tastes great when served hot with fried green chillies, onion slices, and chutney.
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Recipe video

Moong dal vada | moongdal batata vada | how to make moong dal vada

Author Nehas Cook Book
3.67 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Soaking time 4 hours
Total Time 4 hours 25 minutes
Course Snack
Cuisine Indian
Servings 4 servings


For moong dal vada

  • ½ cup yellow moong dal
  • 4-5 green chilli
  • 1 inch ginger
  • 6-7 garlic cloves
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • ½ tsp cumin seeds
  • ½ tsp black pepper
  • 1 cup grated raw potatoes
  • ½ cup onion
  • ½ cup coriander leaves
  • 7-8 curry leaves
  • Pinch of hing
  • ½ tsp ajwain
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp sesame seeds
  • ½ cup besan
  • Oil for frying

For chutney

  • ½ cup grated coconut
  • ½ cup roasted peanuts
  • 3-4 green chilli
  • 1 tsp cumin seeds
  • Salt to taste
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1 cup water


Making moong dal vada

  • Wash and soak ½ cup moong dal in water for 3 hours.
  • Drain the water from the soaked dal and transfer it to a blender jar.
  • Add 4-5 green chilies, 1-inch piece of ginger, and 6-7 garlic cloves to the blender.
  • Grind the dal mixture coarsely without adding water, using the pulse function. Set it aside.
  • In a small pan, roast 1 tsp coriander seeds, 1 tsp fennel seeds, ½ tsp cumin seeds, and ½ tsp black pepper over low heat. Allow them to cool, then crush them into a coarse powder. Set it aside.
  • In a mixing bowl, combine the coarsely ground moong dal paste, 1 cup grated raw potatoes, ½ cup chopped onions, ½ cup chopped coriander leaves, some curry leaves, the ground spice mixture, a pinch of hing (asafoetida), ½ tsp ajwain, ½ tsp turmeric powder, salt to taste, and 1 tsp sesame seeds. Mix everything thoroughly.
  • Add ½ cup besan (gram flour) to the mixture and mix until well combined. The mixture should bind together.
  • Slightly wet your hands, take a small amount of the mixture, and shape it into vadas.
  • Heat oil in a pan and fry the vadas over medium heat until they turn golden brown and crispy on both sides.
  • Drain the fried vadas on a wire rack to remove excess oil.
  • Repeat the frying process for the remaining vadas.
  • Serve the moong dal vadas with chutney.

Making chutney

  • In a mixture jar, add grated coconut, roasted peanutes, green chilli, cumin seeds, salt, sugar and lemon juice.
  • Add 1 cup water and grind it into smooth paste
  • Chutney is ready to serve with moong dal vada.


  • Do not add water while grinding dal.
  • Grind dal coarsely on pulse grinding.
  • Crush masala into coarse powder.
  • Add gram flour gradually till mixture binds into hand.
  • Fry vada on medium flame.
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