How to make Moongi De Wadey -

Green gram with skin makes some crispy fritters.

Sanjeev Kapoor

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

Main Ingredients : Split green gram, Onions (प्याज़ )

Cuisine : Punjabi

Course : Snacks and Starters

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For more recipes related to Moongi De Wadey checkout Kanji Bada, Moong Dal Chilla, Dal Puri, Mangodi Palak Wade . You can also find more Snacks and Starters recipes like Pineapple Pancake Masala Anda Pav - SK Khazana Ratalu Ki Chatpati Chaat Walnut Crusted Chicken Bites - SK Khazana

Moongi De Wadey

Moongi De Wadey Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Moongi De Wadey Recipe

  • Split green gram soaked 1 cup

  • Onions 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Green chillies finely chopped 3

  • Onions finely chopped 1 1/2

  • Ginger finely chopped 1 inch pie

  • Black peppercorns crushed 1/2 teaspoon

  • Oil to deep fry

  • Tamarind paste 1 tablespoon

  • Fresh coriander leaves chopped 2 teaspoons

  • Raw mango grated 1 tablespoon

  • Fresh mint leaves a few for garnishing


Step 1

Coarsely grind unpeeled moong dal with a little water. Transfer into a bowl, add turmeric powder, 1 tsp red chilli powder, garam masala powder and salt, green chillies, 1 onion and ginger.

Step 2

Grind black peppercorns in the mixer jar and add to the bowl. Mix all the ingredients well. Heat sufficient oil in a non-stick pan.

Step 3

Shape the mixture into small balls and deep fry them till half done. Drain on an absorbent paper.

Step 4

Mix remaining onion, tamarind paste, coriander leaves, raw mango and little water in a bowl and mix well.

Step 5

Add salt and remaining red chilli powder and mix well. Chutney is ready.

Step 6

Fry the wadey again, till they become crisp. Drain on an absorbent paper. Arrange the wadey on a serving plate, garnish with mint leaves and serve hot with 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.