Moong dal vada | Pasiparuppu vadai-How to make-Step by step photos

Cuisine Style: Tamil Nadu, South India | Cooking Time: 8 to 10 min | To Serve: 3 | Type :Evening snacks, Vinayagar chaturthi | Take with : Tea, Coffee, green chutney, tomato chilli sauce, coconut chutney

Ingredients

• Moong dal [Pasiparuppu]– ½ cup
• Bengal gram [Kadalai paruppu] – ¼ cup
• Mint leaves[Pudina] -1 spring [finely chopped]
• Curry leaves – 2 springs [finely chopped]
• Coriander leaves – 2 springs [finely chopped]
• Ginger – 1 tbsp [finely chopped]
• Dry red chilli – 2
• Fennel seeds – 1 tbsp
• Salt to taste
• Oil for deep frying

Preparation

• Wash & Soak Bengal gram and moong dal for 2 hours then drain water.
• In a mixer jar add Bengal gram, moong dal, dry red chilli, salt and fennel seeds & coarsely grind without water.
• In a bowl add ground moong dal mixture, ginger, green chilli, mint, coriander & curry leaves mix well.
• Divide the mixture into equal size portions & roll into balls. Then place each ball in your palm & press gently & make vada shape.
• Heat oil in a broad pan & deep fry the vada on medium heat till golden brown and crisp.
• Then drain on absorbent paper & serve hot with tea or tomato chilli sauce or green chutney.

Tip

• For more crispiness add rava. You can add onion, green chilli, garlic, coocnut for extra flavour

How to make Moong dal vada [Pasiparuppu vadai]- Stepwise pictures

After soaking moong dal & bengal gram [Apr.2 hours]

Add moong dal, bengal gram, dry red chilli, salt & fennel seeds in a mixer jar & coarsely grind

Transfer moong dal mixture to a bowl, add mint, coriander & curry leaves mix well

Moong dal vada mixture is ready

Take lemon size portion of mixture, flatten & shape vada

Heat oil in a pan then deep fry vadas till golden brown & crispy on medium hot oil

Now vadas are ready take it out from oil & drain on an absorbent paper serve hot.

Pasiparuppu vadai-south indian style-Take with green chutney or tomato chilli sauce