Authentic Moong Dal Vada Recipe – Crispy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Vada Recipe – Crispy Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the aroma of freshly fried vadas. These crispy, savory fritters are a beloved snack, and honestly, nothing beats enjoying them with a hot cup of chai. Today, I’m sharing my go-to recipe for Moong Dal Vada – it’s surprisingly easy to make at home, and trust me, the results are so worth it!

Why You’ll Love This Recipe

This Moong Dal Vada recipe is all about simple ingredients and maximum flavor. It’s naturally gluten-free, and incredibly satisfying. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian street food. I first made these for a Diwali party, and they disappeared within minutes!

Ingredients

Here’s what you’ll need to create these golden delights:

• 1 cup whole green gram (moong dal) – about 200g
• Salt to taste (around ¾ teaspoon)
• 1 teaspoon ginger garlic paste
• 4-5 green chillies, chopped (adjust to your spice preference)
• 2 tablespoons chopped coriander leaves
• 4-5 curry leaves, chopped
• As needed oil for deep frying (approximately 500ml – 750ml)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Whole Green Gram (Moong Dal) – Significance & Selection

Moong dal isn’t just delicious; it’s considered a very wholesome lentil in Ayurveda. Look for good quality, split moong dal that’s vibrant green and free from any stones or debris.

Ginger-Garlic Paste – Fresh vs. Store-Bought

While store-bought paste is convenient, freshly made ginger-garlic paste really elevates the flavor. I usually make a big batch and freeze it in ice cube trays for easy use.

Green Chilies – Adjusting the Spice Level

The number of green chilies depends on how much heat you like! Start with 2-3 if you’re unsure, and add more to taste. Remember to remove the seeds for a milder flavor.

Curry Leaves – Regional Variations & Freshness

Curry leaves add a beautiful aromatic flavor. They’re readily available in Indian grocery stores. If you can’t find fresh ones, dried curry leaves can be used, but the flavor won’t be quite as vibrant.

Oil for Frying – Choosing the Right Oil for Flavor & Crispness

I prefer using groundnut oil (peanut oil) for deep frying as it has a high smoke point and imparts a lovely flavor. Sunflower oil or vegetable oil also work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the whole green gram in water overnight (7-8 hours). This is crucial for getting that soft, fluffy texture.
2. Drain the water completely from the soaked moong dal. Seriously, make sure it’s well-drained!
3. Now, combine the drained dal with salt, ginger-garlic paste, and chopped green chilies in a blender.
4. Grind it all into a coarse, thick paste. Don’t add any water while grinding – we want a firm consistency.
5. Mix in the chopped coriander leaves and curry leaves. This adds a lovely freshness.
6. Heat oil in a deep frying pan over medium flame. You’ll know it’s ready when a tiny piece of batter sizzles and floats to the surface.
7. Shape the mixture into flat patties using your hands. Don’t worry about making them perfect – rustic is charming!
8. Fry the vadas in batches, being careful not to overcrowd the pan. Fry until they’re golden brown on both sides.
9. Drain the fried vadas on paper towels to remove any excess oil.
10. Serve hot with your favorite chutney, ketchup, or a comforting cup of masala tea!

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving the Perfect Vada Shape & Texture

Wet your hands slightly with water before shaping the vadas. This prevents the mixture from sticking.

Preventing Vadas from Disintegrating During Frying

Make sure your batter is thick enough. If it’s too runny, the vadas will fall apart.

Oil Temperature Control for Even Cooking

Maintain a consistent medium flame. If the oil is too hot, the vadas will burn on the outside and remain uncooked inside.

Soaking Time for Optimal Results

Don’t skimp on the soaking time! A good 7-8 hours ensures the dal is soft enough to grind into a smooth paste.

Variations

Want to switch things up? Here are a few ideas:

Vegan Moong Dal Vada

This recipe is already vegan! Just ensure your oil is plant-based.

Gluten-Free Moong Dal Vada (Naturally Gluten-Free)

Excellent news – Moong Dal Vada is naturally gluten-free!

Spice Level Adjustment – Mild, Medium, Hot

Adjust the number of green chilies to suit your taste. My family loves a good kick, so I usually add 5-6!

Festival Adaptations – Ganesh Chaturthi & Diwali Special

These vadas are a staple during Ganesh Chaturthi and Diwali. You can serve them as part of a larger festive spread.

Serving Suggestions

Moong Dal Vada is best enjoyed fresh and hot. I love serving them with:

• Coconut chutney
• Mint-coriander chutney
• Tomato ketchup (a childhood favorite!)
• A steaming cup of masala chai

Storage Instructions

While best enjoyed immediately, you can store leftover vadas in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

Let’s answer some common questions:

What is the best way to soak the moong dal for vadas?

Soak the moong dal in plenty of water for at least 7-8 hours, or overnight. This ensures it’s soft enough to grind into a smooth paste.

Can I use a food processor instead of a blender to grind the dal?

You can, but a blender generally gives a smoother, more consistent paste. If using a food processor, you might need to scrape down the sides more frequently.

How do I know if the oil is hot enough for frying the vadas?

Drop a tiny piece of batter into the oil. If it sizzles and floats to the surface immediately, the oil is ready.

Can I make the vada batter ahead of time? How should I store it?

You can make the batter a few hours in advance. Store it in an airtight container in the refrigerator. Bring it to room temperature before frying.

What are some traditional chutney pairings for Moong Dal Vada?

Coconut chutney and mint-coriander chutney are classic pairings. Tamarind chutney also adds a lovely sweet and tangy contrast.