(125) Moongdal Vada

Ingredients

2 cups Green Moongdal.
1 tsp. Green chili paste.
1tsp Ginger paste.
½ tsp. Turmeric powder.
½ tsp. Red Chili powder.
½ tsp. coarse ground whole coriander seeds.
1 tsp. Salt.

Method

Wash and soak moongdal for 12 hours.
After 12 hours drain all the water with the help of strainer. No need to discard skins of Moongdal.
Because of the skin vada will remains soft from inside otherwise have to add oil for softness.
Grind Moongdal into coarse batter
Try to avoid adding water during grinding .
If batter is watery vada will become shapeless and soft from outside.
If you soak yellow moongdal then add 1 tbsp. hot oil in batter before frying.
Mix all ingredients thoroughly and vigorously for getting fluffy batter .
Starts frying vada (see video)
Serve hot vada with Rasam and coconut chutney.

Moongdal Vada

Making of Moongdal Vada

Tags rasam, snacks, vada

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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