How to make Moong Dal Vade -
Crispy deep fried dumplings.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Split Skinless Green Gram, Breadcrumbs
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Moong Dal Vade checkout Moongdal Kachori, Peethiwali Baked Kachori, Moong and Chana Crostini, Moong Bean Dumpling . You can also find more Snacks and Starters recipes like Chicken Stuffed Chilli Grilled Corn And Capsicum Toasties Masala Dosa Baked Cheese Prawns
Moong Dal 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 : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Moong Dal Vade Recipe
Split Skinless Green Gram soaked in hot water 1 cup
Breadcrumbs 2 teaspoon
Caraway seed (shahi jeera) powder 1/4 teaspoon
Asafoetida 1/2 teaspoon
Red chilli powder 1 tablespoon
Turmeric powder 1/2 teaspoon
Salt to taste
Fennel seed (saunf) powder 1/2 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Fresh coriander leaves 3 tablespoons
Bread crumbs 1/2 cup
Green chutney as required
Sweet and sour chutney as required
Method
Step 1
Heat oil 2 tbsps oil in a non stick pan. Add caraway seeds, asafoetida and green gram and stir. Add red chilli powder, turmeric powder, salt, roasted fennel powder and mix well.
Step 2
Transfer the mixture into a mixer jar and grind coarsely without adding any water. Transfer the mixture into a bowl, add dried mango powder. Chop coriander leaves and add along with white bread crumbs and mix well. Heat sufficient oil in a kadai.
Step 3
Grease your palms and shape the mixture to even sized vadas. Slide them into the oil, a few at a time, and deep fry till golden and crisp. Drain on absorbent paper. Serve hot with green chutney and sweet tamarind chutney.
Nutrition Info
Calories : 863 Kcal
Carbohydrates : 155.2 gm
Protein : 54.2 gm
Fat : 2.9 gm
Other : Fiber- 17.6gm
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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 www.sanjeevkapoor.com 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.
