Mandia Mungdal Vada Recipe

Mandia Mungdal Vada

Moong Dal Vadas are also known as pakoras, bhajias or fritters. This is a spicy delicious snack crispy outside and soft inside. Moong dal vada is a popular tasty treat.

  • Serves: 30 People
  • Prep Time: 4 hr 15 Min
  • Cooking: 30
  • Calories: 300
  • Difficulty: easy

Ingredients

  1. Mandia(Ragi/ Finger millet) flour - 350 gm
  2. Greengram dal - 250 gm
  3. Chopped Onion -100gm
  4. Chopped Green chilli – 30gm
  5. Ginger garlic paste- 15 gm
  6. Coriander leaves - 1 handfull
  7. Curry leave - 1 handfull
  8. Fenugreek seeds – 4gm
  9. Cumin seed – 10gm
  10. Salt - as per taste
  11. Oil- for frying

Directions

  1. Wash greengram dal thoroughly with water till it is clean.
  2. Mix fenugreek seeds with washed greengram dal and soak the mix for 3 to 4
  3. hours.
  4. Grind the soaked mix till batter turns into smooth batter. Prepare a thick,
  5. coarse paste.
  6. Remove the batter in abowl.
  7. Add Mandia (Ragi / Finger millet) flour to the batter, allow it to ferment for
  8. around 10-15 minute.
  9. Add all the chopped onion, greenchilli, ginger garlic paste, cumin seeds to the
  10. Mandia (Ragi / Finger millet) mung dal batter and mix it well.
  11. Wash curry leaf and coriander leafs and chop them.
  12. Add salt, curry leaf and coriander leafs to the mixed batter and mix it properly
  13. so that the batter becomes light and fluffy.
  14. Heat oil in a kadhai for deep fry in medium heat.
  15. Make small round balls from the mixed batter and flattened it.
  16. Check if the oil is hot by dropping a small portion of mixture , it must rise slowly
  17. without browning.
  18. Drop the mandia moong dal vada in the hot oil gently,(drop vada according to
  19. kadhai size).
  20. Deep fry it in hot oil in a medium flame ,after 1 minute , flip the vada to the
  21. other side.
  22. Fry till golden and crisp, remove and drain vada on a paper.
  23. Repeat the process and fry all the vada.
  24. Serve hot Mandia mung dal vada with any chutney or sambar .

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