Moong Dal Vada

Instructions

1. 1

   Soak and Drain the Dal

   • Rinse the yellow moong dal 3-4 times under running water until the water runs clear.
   • Soak the dal in 3-4 cups of fresh water for at least 2 hours. Do not over-soak, as it can make the vadas oily.
   • After soaking, drain all the water completely using a fine-mesh sieve or colander. Let it sit for 5-10 minutes to ensure all excess water is removed. This step is crucial for a thick batter.
2. 2

   Grind the Batter

   • Transfer the drained dal to a grinder or food processor.
   • Grind the dal into a coarse, thick paste without adding any water. You may need to scrape down the sides a few times.
   • If the grinder struggles, add 1-2 tablespoons of water, one at a time, just enough to get the blades moving. The batter should be thick and fluffy, not runny.
3. 3

   Prepare the Vada Mixture

   • Transfer the ground dal paste to a large mixing bowl.
   • Add the finely chopped onion, green chilies, grated ginger, chopped coriander leaves, cumin seeds, hing, turmeric powder, red chili powder, and salt.
   • Using a whisk or your hand, beat the mixture vigorously in a circular motion for 3-4 minutes. This incorporates air, making the vadas light, airy, and fluffy inside.
4. 4

   Deep Fry the Vadas

   • Heat oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C / 350°F).
   • To test the oil, drop a tiny amount of batter in; it should sizzle and rise to the surface steadily without browning too quickly.
   • Wet your fingers slightly, take a spoonful of the batter, and carefully drop it into the hot oil. You can also use two spoons to shape and drop the batter.
   • Fry in batches of 5-6 vadas at a time, ensuring not to overcrowd the pan.
   • Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp.
   • Remove the vadas with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve Hot

   • Serve the Moong Dal Vadas immediately while they are hot and at their crispiest.
   • They pair wonderfully with green coriander-mint chutney, sweet tamarind chutney, or tomato ketchup.