Enjoy it best with a plate full of hot/ crispy fried Moong Dal Vadas on this Holi, these are the perfect finger food to be served up hot for your guests, especially when they are rejoicing and participating in the festival.
These golden balls are best served with mint chutney, accompanied by a cool refreshing drink on the side.
- Preparation Time: 1 hour or Overnight
- Cooking Time: 15 Minutes
- Serves: 4-5
- Moong Dal/Green lentils, Soaked and Grounded: 2 Cups
- Onion, finely chopped: 1 Cup
- Green Chillies, finely chopped: As per taste
- Ginger-garlic paste: 1and1/2 Tsp
- Curry Leaves: 12-13 Leaves
- Ajwain Seeds: 1/2 Tsp
- Coriander Leaves, finely chopped: 2 – 3 Tsp
- Turmeric Powder: 1/2 Tsp
- Red Chilli Powder: 1/2 Tsp
- Coriander Powder: 1/2 Tsp
- Jeera/ Cumin Powder: 1/2 tsp
- Salt: As needed
Soak two cups of moong dal for one hour or preferably overnight.
Grind dal to form a textured/coarse/grainy paste. *If the dal doesn’t grind properly in your mixer/ blender add a little bit of water during the process.
Add all the ingredients to your grounded dal batter and mix well.
Heat oil on a low flame.
Make soft balls of the prepared batter and directly dunk them in the hot oil.
Deep fry till the vada/ moong dal balls are golden-brown and completely cooked.
Serve with fried green chillies and mint chutney.
This finger food is best enjoyed when served hot.
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