Ingredients
- Mung bean (Yellow moong dal) – ½ cup
- Cumin seeds (Zeera) – ½ tsp
- Ginger paste- 1 tsp
- Green chili – 3-4, finely chopped
- Salt as per taste
- Baking powder – a pinch
- Cooking oil
- For garnishing
- Curd, beaten
- Coriander leaves, finely chopped
- Red chili powder
- Chaat masala
- Roast cumin powder
- Black salt
- (tamarind) chutney.
- Salt to taste
Method
- Wash
and soak moong dal overnight or for 6-7 hours.
- Next
morning grind it to a thick fine paste by adding very little water.
- Add
a pinch of baking powder to the paste.
- Add
zeera, chopped green chillies, ginger paste and salt to moong daal paste.
- Heat oil in kadai.
- Just
dip your palm in water and take a small portion of batter of lemon size
and drop it in the hot oil.
- Deep fry them and remove once they
become golden yellow in color.
- Dip
the vadas in warm water for 15 or 20 secs.
- Squeeze
the excess water by pressing each vadas with both your palms, and
keep aside.
- Stir
the curd, add salt and dip all the vadas into it and leave for some
time.
- Serve
moong dal vadas by garnishing them with tamarind chutney, cumin powder,
red chili powder, chaat masala, black
salt and chopped coriander leaves
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