Ramadan Special, Snacks

Moong Dal Vada | How to make moong dal vada

plavix 75 mg clopidogrel Today’s recipe is buy promethazine syrup ‘Moong Dal Vada’. It is a split green gram fritters recipe. These vadas are crispy from outside and soft from inside. You can serve these vadas with ketchup or green chutney. Moong dal vada can also be included in your iftar menu. These vadas go really well with fried green chillies and onion slices.

Moong Dal Vada
Moong Dal Vada

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http://mycoolhobbies.com/luvox-e-rivotril-6-mg.html For Moong dal vada recipe, you will need – soaked moong dal, ginger-green chilli paste, chopped coriander leaves, chopped onion, asafoetida, and few spices. I have recreated one of my favourite fritters recipe today, after lots of trial and error. This recipe I used to have a lot during my childhood and always wanted to have it again.

micardis 80 mg prix For more fritters recipe, check – Bhutte Ke Pakore | Corn Fritters | Bhutte ke pakore recipeAloo Pakora | Crispy Potato FrittersPyaz ki Bhajiya | Pyaz ki Pakori | Onion FrittersGobhi Pakora / Cauliflower Fritters RecipeSabudana Vada (Sago fritters/vada)Aam ke Gulgulay (Mango Fritters-Summer Snack)

watch You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Video Moong Dal Vada Recipe

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Print Recipe
Moong Dal Vada | How to make moong dal vada
Recipe Notes

Method for Moong Dal Vada -

  • Wash and soak moong dal for at least 4-5 hours.

  • Grind it to a coarse paste.

  • Transfer the paste to a mixing bowl. Beat the paste well till it becomes fluffy and aerated.
  • When the batter is ready, add chopped onion, coriander leaves, and ginger-green chilli paste. Mix well.

  • Next, add red chilli powder, asafoetida, soda, roasted cumin powder, and salt. Mix well.

  • Heat oil.

  • Start deep-frying vadas in small batches.

  • Remove vadas on an absorbent paper.

  • Deep-fry green chillies.

  • Serve hot with ketchup/green chutney.

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