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Crispy, golden-brown fritters made from yellow moong dal, onions, and spices. These savory vadas are airy on the inside and crunchy on the outside, making for a perfect Indian tea-time snack or appetizer. Note: This recipe requires 2 hours of soaking time for the dal.
Soak and Drain the Dal
Grind the Batter
Prepare the Vada Mixture
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Crispy, golden-brown fritters made from yellow moong dal, onions, and spices. These savory vadas are airy on the inside and crunchy on the outside, making for a perfect Indian tea-time snack or appetizer. Note: This recipe requires 2 hours of soaking time for the dal.
This indian recipe takes 155 minutes to prepare and yields 4 servings. At 398.89 calories per serving with 19.1g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Deep Fry the Vadas
Serve Hot
Add 1/4 cup of finely chopped spinach (palak), fenugreek leaves (methi), or grated carrots to the batter for extra nutrition and flavor.
Serve the hot vadas topped with grated radish (mooli), a drizzle of green chutney, and a sprinkle of chaat masala for a popular Delhi street food experience.
Soak the fried vadas in warm water for 15-20 minutes, gently squeeze out the water, and then submerge them in whisked, sweetened yogurt (dahi). Garnish with roasted cumin powder, red chili powder, and tamarind chutney.
Moong dal is an excellent source of plant-based protein, which is essential for muscle repair, building tissues, and overall body function.
The dal and added vegetables provide a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Moong dal is rich in essential minerals like potassium, magnesium, iron, and copper, as well as B-vitamins like folate, which are vital for various bodily functions.
One serving of Moong Dal Vada (approximately 4 vadas) contains around 385 calories. The calorie count can vary based on the size of the vadas and the amount of oil absorbed during frying.
Moong dal itself is very healthy, being rich in protein and fiber. However, since these vadas are deep-fried, they are high in calories and fat. They are best enjoyed in moderation as an occasional treat. For a healthier version, you can try making them in an air fryer or an appe (paniyaram) pan with less oil.
Yes, you can. Preheat your air fryer to 180°C (350°F). Brush the air fryer basket with oil. Place the vada batter in spoonfuls, leaving space between them. Brush the tops with a little oil. Air fry for 12-15 minutes, flipping halfway through, until golden and crisp. They will be less crispy than the deep-fried version but much healthier.
This usually happens for two reasons: either the batter was not beaten enough to incorporate air, or it was ground too finely. Beating the batter for 3-4 minutes is crucial for a light texture, and a coarse grind provides the right crispy-yet-fluffy structure.
You can grind the dal and store the paste in an airtight container in the refrigerator for up to 24 hours. However, add the onions, herbs, and spices only just before frying, as onions can release water and make the batter runny.