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Instant dal vada recipe | Green moong dalvada | mag na vada

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian
Servings 3 servings

Ingredients
 

  • 1 cup leftover green moong sabzi
  • ½ cup besan
  • ½ cup rice flour
  • ½ cup water or as required
  • ¼ cup chopped onion
  • 3-4 chopped spicy green chilli
  • 1 tsp ginger paste
  • Salt to taste
  • ½ tsp ajwain
  • 1 tsp fennel seeds
  • 1 tsp coarsely crush black pepper
  • ¼ tsp baking soda
  • 1 tsp lemon juice
  • Some coriander leaves
  • Oil for frying
  • Serve with onion slices and fried green chilli

Instructions

  • In a mixer jar, add 1 cup leftover green moong sabzi, ½ cup besan, ½ cup rice flour, and ½ cup water. Grind everything into a thick batter. Do not add more water while grinding, as the batter should remain thick.
  • Transfer the batter to a mixing bowl and whisk it continuously for 3–4 minutes until it becomes light and fluffy.
  • Add ¼ cup finely chopped onion, 2–3 chopped green chilies, 1 tsp ginger paste, salt to taste, ½ tsp ajwain, 1 tsp fennel seeds, 1 tsp coarsely crushed black pepper, ¼ tsp baking soda, 1 tsp lemon juice, and some finely chopped coriander leaves. Mix everything well. The batter is now ready for frying.
  • Heat oil for deep frying. Using your fingers and thumb, carefully drop small portions of the batter into the hot oil.
  • Keep the flame high initially so the vadas hold their shape. Then reduce the flame to medium and fry until the vadas are golden brown and crispy on all sides.
  • Serve these hot and crispy Instant Dal Vadas with sliced onions, fried green chilies, and a cup of tea.

Notes

  • The proportion of the flour mixture should be equal to the moong dal.
  • Do not add too much water while grinding the batter.
  • The batter should be thick and smooth.
  • Whisk the batter for about 2 minutes to make it light and fluffy.
  • Fry the dal vadas over medium heat until they are golden brown and crispy.