4 Cups Split Moong Dal/Pesara Pappu/Green gram (with skin)
1 Tbsp Ginger Garlic Paste
1 Tbsp Coriander Powder
3 Green Chillies (chopped finely)
1 sprig Curry leaves (optional)
1/2 bunch Cilantro (chopped finely - optional)
Salt to taste
Oil to deep fry
Soak the dal in water for about 30 minutes. Dont soak it more than that. Then in a food processor, using as little or no water.. just use the pulse setting (very light grinding) so that some of the dal is ground but some of it is still in pieces. Dont grind it too much and make it smooth. This is important for the vadas to be crispy.
After the dal is ready, add all the masalas to it. Heat the oil in a kadai(wok). Make little discs and fry them on a medium to medium-high setting until light brown in color.When they are done, lay them on tissue/newspaper/paper towel for the excess oil to be absorbed. They will turn darker in color once they are out of the oil and dry. If the dal is done well, and the temperature is right, these vadas hardly absorb any oil. Making them a nice healthy snack.
Serve hot as is or with ketchup or chutney. Serves 4-5 people. Enjoy ! Also check out the Chana Dal/Senaga Pappu Masala vada.
This recipe has been submitted to the WYF - Colour in Food event. for the color brown.
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