Vada is one of the popular snack in India. Moong(Green Gram) and Chole (Chickpeas) Vada with onion and few more basic ingredients makes this delicious vadas.We can also call this moong dal pakoda. Moong dal skin gives this vada/pakdoa crunchy outer layer, just how a pakoda should be. Although battered and deep-fried, the finished product should not absorb the oil since steam build-up within the vada keeps the oil out. The final result is a crispy deep-fried skin around a light and fluffy centre.
- 1 cup Moong (Green Gram) soaked
- 1 cup Chole(Chickpeas)soaked
- 1/2 teaspoon Turmeric Powder
- 1 cup chopped Onion
- 2 Green Chilies
- 1/4 tsp Jeera (Cumin)
- Handful of Cilantro or Spinach
- Salt & Sugar as per taste
- 1/4 cup Besan flour (Gram flour)
- 1/4 cup Rice flour
- Oil for deep fry
Grind( soaked M00ng and Chole, Green Chilies,Ginger, Garlic) coarsely with very little water or no water , don’t make a fine paste otherwise Vada won’t be crunchy.
Add chopped onion, cumin seeds, chopped coriander leaves ( I have added chopped Spinach) , Jeera, Turmeric Powder,Rice and Gram flour,sugar and salt and mix well
Heat oil for deep frying and add around 3/4 -1 tbsp amount of dal paste using hand or a spoon in hot oil and fry until golden brown in medium flame.Don’t over crowded wok and cook in medium flame well. Repeat same for remaining dal mixture. [You can also try frying it on appe pan].Place hot Vadas on paper napkin.
Serve hot with “Pudina Chutney / Mint Chuteny” or with cooked rice and sambar.