Methi & Moong Dal Vada - Methi Mung Dal Bhajiya Recipe

Methi & Moong Dal Vada are famous deep fried fritters from North India and it has its origin in Rajasthan. They are also called Mangora/Mangodi & are made from split green gram which is soaked for 5-6 hours, grinded & spiced up before deep frying them. They are rich in protein & are particularly made during Holi or Makar Sankranti festival. Being a very simple recipe they are easy to make & you can make this for breakfast or evening snack. Serve them hot with green chutney or ketchup. Do make this recipe this season!

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INGREDIENTS:

1/2 cup split green gram/moong dal

1/4 cup kasoori methi/dried fenugreek

1-2 finely chopped green chillies

1 tbsp grated ginger

1/4 tsp red chilli powder

1/2 tsp salt or to taste

2 tbsp finely chopped cashew nuts

Oil for deep frying

SERVES: Makes 180g moong dal vada (serves 2 people)

PREPARATION TIME: 10 Mins

COOKING TIME: 10 Mins

TOTAL TIME: 20 Mins

* 1 CUP = 240 ML

METHOD:

1. Soak moong dal in lots of water for 5-6 hours. 

2. After 5-6 hours take dal on strainer & discard all water.

3. Take dal in mixer grinder jar without adding any extra water.

4. Close the lid & grind to a smooth paste.

5. Moong dal paste is ready & as you can see it is smooth consistency.

6. Transfer to a bowl. 

7. Using a beater or hand blender mix it nicely for 4-5 min so that pakodas are nice & fluffy.

8. Add  kasoori methi/dried fenugreek, green chillies, grated ginger, red chilli powder, salt & cashew nuts. Mix everything.

9. Heat oil for frying & then reduce flame.

10. Using hands or spoon put small vada/rounds in hot oil.

11. Stirring occasionally fry on low-med flame till golden brown.

12. Once done transfer it on a paper napkin. 

13. Easy to make kasoori methi & moong dal vada are ready!

14. Serve hot vada with green chutney.

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