Moong And Oats Dahi Vada In Appe Pan Recipe

Cooking Directions

• STEP 1.Soak the moong dal in water for 4-5 hours. Drain the water and grind it to a smooth paste.
• STEP 2.In a mixing bowl, combine the ground moong dal, oats, grated ginger, chopped green chilies, salt, cumin seeds, asafoetida, and baking soda. Mix well to form a thick batter.
• STEP 3.Heat an appe pan and grease each cavity with a little oil. Drop spoonfuls of the batter into each cavity and cook on low heat until golden brown and cooked through. Flip the vadas and cook the other side as well.
• STEP 4.Once the vadas are cooked, remove them from the pan and let them cool slightly. Then, soak them in water for 10-15 minutes.
• STEP 5.Squeeze out the excess water from the vadas and arrange them on a serving plate.
• STEP 6.Whisk the yogurt with a little salt and pour it over the vadas.
• STEP 7.Drizzle tamarind chutney and green chutney over the vadas.
• STEP 8.Garnish with chaat masala and fresh coriander leaves.
• STEP 9.Serve the moong and oats dahi vada as a snack or appetizer.

Cooking Tips

• Make sure to soak the moong dal for at least 4-5 hours to ensure it grinds to a smooth paste.
• You can adjust the spiciness of the vadas by adding more or less green chilies.
• To make the vadas more crispy, you can add a little rice flour to the batter.
• Soaking the vadas in water helps to make them soft and absorb the flavors of the yogurt and chutneys.
• You can garnish the vadas with sev or pomegranate seeds for added texture and flavor.

Storage and Serving

• These moong and oats dahi vadas are best served immediately after preparation.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 1 day.
• Before serving the leftovers, soak them in water for a few minutes to soften them.
• Serve the vadas chilled or at room temperature as a snack or appetizer.