How to make Moong Dal aur Til ke Vade -

These green gram fritters are simply irresistible.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Skinless Split Green Gram, White Sesame Seeds (सफेद तिल)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Moong Dal aur Til ke Vade checkout Moong Stuffed Capsicum, Moong Dal Puri Chaat. You can also find more Snacks and Starters recipes like Crispy Aloo Pakoras Shrimp Idli Cheesy French Fries-SK Khazana Pani Puri With Aamras

Moong Dal aur Til ke Vade

Moong Dal aur Til ke Vade Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Moong Dal aur Til ke Vade Recipe

  • Skinless Split Green Gram soaked in water for ½ hour and drained 1 cup

  • White Sesame Seeds 2 tablespoons + for coating

  • Asafoetida 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cumin seeds 1 teaspoon

  • Fennel (saunf) powder 1 teaspoon

  • Dried mango powder (amchur) 1 1/2 teaspoons

  • Gram flour (besan) 2 tablespoons

  • Salt to taste

  • Oil for deep-frying + for greasing

  • To serve

  • Green chutney as required

  • Sweet tamarind chutney as required


Step 1

Grind together green gram, asafoetida, red chilli powder, turmeric powder, cumin seeds, fennel powder, dried mango powder and 2 tbsps white sesame seeds into a coarse mixture and transfer into a bowl.

Step 2

Heat sufficient oil in a kadai.

Step 3

Grease a plastic sheet and your palm with a little oil. Spread some sesame seeds on the sheet. Take small portions of the mixture, and spread on the sesame seeds to make a vade. Make a small hole in the centre and sprinkle some sesame seeds on the top.

Step 4

Deep-fry the vade in hot oil till golden and crisp. Drain on absorbent paper.

Step 5

Transfer the vade onto a serving plate and serve hot with green chutney and sweet tamarind chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.