Sprouted Moong Dal Masal Vada Recipe

Cooking Directions

• STEP 1.Soak moong dal overnight and then sprout it for a day.
• STEP 2.Grind the sprouted moong dal along with ginger, green chilies, and spices to make a coarse paste.
• STEP 3.Add chopped onions, coriander leaves, and salt to the paste and mix well.
• STEP 4.Heat oil in a deep pan and drop spoonfuls of the mixture into the hot oil.
• STEP 5.Fry the vadas until they turn golden brown and crispy.
• STEP 6.Remove from the oil and drain excess oil on a paper towel.
• STEP 7.Serve hot with chutney or sauce.

Cooking Tips

• Make sure to soak the moong dal overnight and sprout it for a day to get the best results.
• You can adjust the spiciness of the vadas by adding more or fewer green chilies.
• To make the vadas more crispy, you can add a tablespoon of rice flour to the batter.
• Serve the vadas immediately after frying to enjoy their crispy texture.

Storage and Serving

• Sprouted Moong Dal Masal Vadas are best served hot and crispy.
• You can store the leftover vadas in an airtight container in the refrigerator for up to 2 days.
• To reheat the vadas, preheat the oven to 350°F (175°C) and bake them for 10-15 minutes until they become crispy again.
• Serve the vadas with coconut chutney, mint chutney, or tomato ketchup.