How to make Moong Dal Vade -

Crispy deep fried dumplings.

Sanjeev Kapoor

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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Moong Dal Vade

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


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.

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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.