• Amita Garg

Moong dal dahi Vada or Pakoda

Moong dal dahi vada is a light, delicious and healthy Indian street food, made with yellow lentil which is full of fibers. Traditionally, dahi vada is made with Urad dal but I always prefer Moong dal vadas because, since my childhood, I love Moong Dal Dahi Vada which is specially prepared by Mom at the festival of Holi and Diwali. She always makes small moong dal pakodas instead of vadas and dips into thick curd. It is lighter on the stomach as compared to urad dal vada. Though these vadas are deep-fried but they are soaked in warm water to remove extra oil.

In North India, it is served with thick and salty curd, spicy masala, and chutneys. In Maharashtra, Gujrat and Karnataka it is served with sweet curd. You can serve it as per your taste.

Ingredients-

  • 1 Cup moong dal

  • 2 tab Sp. Urad dal[ optional]

  • 1-inch grated ginger

  • 2 Green chilies chopped

  • Salt as per taste

  • 1/4 t sp. asafoetida

  • 3-4 Tblsp water while grinding

  • 2 Tblsp chopped green coriander

  • Oil for deep frying

For Serving-

1/2 kg. curd

salt or as per taste

Red chili powder as required

Cumin seed powder as required

Green coriander chutney

Sweet tamarind chutney

Pomegranate seeds for garnishing

Chopped green coriander for garnishing

Bhujiya sev to garnish (optional)


How to Make-

  1. Soak moong dal (yellow lentil) for at least2-3 hours, drain all the water. 

  2. Add in a grinding jar with green chilis and grated ginger. Grind it to a smooth thick paste.

  3. Transfer in a big bowl or Plate.

  4. Add chopped coriander, salt, asafoetida, mix nicely.

  5. Whisk batter for 5-6 minutes in one direction. This will make batter airy and pakodas or vadas will come out fluffy and light.

  6. Heat oil in a wok or flat pan, pour small pakods or vads, when cooked one side Keep stirring and flip another side, fry till golden.

  7. Transfer them on a kitchen towel.

  8. In a big bowl add warm water and salt, add pakodas or vadas. Soak them for half an hour.

For Serving-

  1. Gently press the Pakodas to drain water. Arrange them on a serving bowl, spread thick beaten curd over it.

  2. Sprinkle red chili powder and cumin seed powder.

  3. Add green coriander chutney and sweet tamarind chutney according to your taste.

  4. Garnish with Coriander leaves, pomegranate seed, and bhujiya sev as per your taste.

Tips-

  1. You can add 2 tab spoon urad dal for a nice creamy texture.

  2. Add water carefully while grinding. 2-4 tbsp water is good enough to grind it. Make a smooth thick paste.

  3. Whisk the batter with a fork or take batter in a flat thali or parat and whisk with your palm in one direction to make the batter airy and fluffy.

  4. To check, the batter is ready, drop a small ball of the lentil in a water-filled bowl, if the ball immediately floats on the top, means the batter is ready. Moong dal batter takes more time than urad dal vadas.

  5. Soak them in warm water before serving.

  6. Curd should be thick and smooth. For nice creamy texture strain into wire strainer.

  7. Better to serve chilled.

Step By Step recipes of moong dal dahi pakoda or vada:


Soak moong dal (yellow lentil) for at least2-3 hours, drain all the water. Add in a grinding jar with green chilis and grated ginger. Grind it to a smooth thick paste. Transfer in a big bowl or parat. Add chopped coriander, salt, asafoetida Mix nicely.


Whisk the batter with a fork or take batter in a flat thali or parat and whisk with your palm in one direction to make the batter airy and fluffy. To check, the batter is ready, drop a small ball of the lentil in a water-filled bowl, if the ball immediately floats on the top, means the batter is ready. Moong dal batter takes more time than urad dal vadas.

Heat oil in wok or flat pan, pour small pakods or vads, when cooked one side Keep stirring and flip another side, fry till golden. Transfer them on paper towel. In a big bowl add warm water and salt, add pakodas or vadas. Soak them for half an hour.


Gently press the Pakodas to drain water. Arrange them on a serving bowl, spread thick beaten curd over it. Sprinkle red chili powder and cumin seed powder. Add green coriander chutney and sweet tamarind chutney according to your taste.

 







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