Moong Dal Vada
North Indian • Vegetarian
How to Make Moong Dal Vada (Traditional & Healthy Version)
Moong Dal Vada, a beloved North Indian snack, is a crispy and savory fritter made from skinned split green gram (moong dal). Traditionally enjoyed during the monsoon season with a cup of masala chai, these vadas are famous for their golden-brown exterior and soft, flavorful interior. In many North Indian households, Moong Dal Vada is prepared for festivals such as Holi and Diwali, adding a festive touch to family gatherings. The taste of Moong Dal Vada is a delightful combination of earthy lentils, aromatic spices, and fresh coriander, making it a perfect snack for both special occasions and everyday tea-time cravings. This healthy version is shallow-fried or air-fried, reducing oil while retaining the authentic taste and crunch. The use of hing (asafoetida), jeera (cumin seeds), and hari mirch (green chilies) creates a robust flavor profile that is both comforting and irresistible. Moong Dal Vada is not only delicious but also a nutritious snack option, packed with plant-based protein and fiber. Its versatility allows you to pair it with mint chutney, tamarind chutney, or enjoy it as a chaat with onions and curd. This recipe has been optimized for calorie-conscious eaters, making it a guilt-free indulgence for everyone.
Ingredients(for 4-5 medium vadas per serving)
- 1 cup Moong dal (split green gram) (soaked 3-4 hours)
- 1 medium, finely chopped Onion (pyaaz)
- 2, finely chopped Green chili (hari mirch)
- 1 inch, grated Ginger (adrak)
- 2 tbsp, finely chopped Coriander leaves (dhaniya patta)
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Asafoetida (hing)
- to taste Salt (namak)
- 1/4 tsp Black pepper powder (kali mirch) - optional
- 2-3 tbsp Oil (for shallow frying or air-frying)
Instructions
- 1
Wash and soak moong dal in enough water for 3-4 hours. Drain water completely before grinding.
5 minutes
Ensure dal is well-drained for crispier vadas.
- 2
Grind soaked moong dal with ginger and green chili to a coarse paste, using minimal water.
5 minutes
Do not make the batter too smooth; a coarse texture adds crunch.
- 3
Transfer batter to a bowl. Add chopped onions, coriander leaves, cumin seeds, asafoetida, black pepper, and salt. Mix well.
3 minutes
Beat the batter for 2-3 minutes to aerate it for fluffier vadas.
- 4
Heat oil on a tawa or deep pan for shallow frying. Wet your hands, shape small balls or discs from the batter, and gently place them in hot oil.
2 minutes
Wet hands prevent batter from sticking while shaping.
Why This Dish is Healthy
Moong Dal Vada is a healthy choice for those aiming for weight management or a balanced diet. The high protein and fiber content keeps you fuller for longer, reducing unhealthy snacking. By using minimal oil and wholesome ingredients, this recipe supports better digestion, stable energy, and muscle repair, making it ideal for health-conscious individuals.
Moong dal is a powerhouse of plant protein, dietary fiber, and essential nutrients such as folate, potassium, and magnesium. This dish is gluten-free and naturally low in cholesterol. The inclusion of onions, coriander, and spices boosts antioxidants, vitamins A, C, and K, while shallow-frying or air-frying significantly reduces oil content, making it a heart-healthy snack.
Pro Tips
- 💡Tip 1: Soak dal well and drain thoroughly before grinding for best texture.
- 💡Tip 2: Beat the batter to incorporate air, making vadas light and fluffy.
- 💡Tip 3: Add a pinch of baking soda for extra crispiness, but it's optional.
Storage & Serving
Store leftover vadas in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or on a tawa to retain crispiness. Avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 105.0 kcal |
