Moong Dal Vada: Try This South Indian Evening Snack

By Garima Johar June 4, 2025

[{"selector":"#anim-d429c40c-e9fa-447d-8ec9-9bf590542bcd [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-f8b37250-1eb7-495f-934d-222d455cb638","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-1162a75a-db26-42ae-82c1-2157f8f2568e","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Vada is a popular South Indian street food that is made for either breakfast or as an evening snack. For a typical rainy day, you can make crispy moong dal vada and pair it with a hot cup of chai or coffee.

Ingredients

[{"selector":"#anim-c764cad0-8fdd-4855-a5c5-f6437153fd9c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-501f24fc-778b-40d5-9009-731a9c3bbbab","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2e5983dd-85e4-483f-9e81-5ab85cadd891","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-29370def-6cba-48ef-83d2-6d3699a9cc16","keyframes":{"transform":["translate3d(0px, 155.14264%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 cup moong dal 1/2 cup onion 1/2 teaspoon ginger paste 2 tablespoons coriander leaves 1 tablespoon curry leaves 2 green chillies 2 teaspoons red chilli powder 1/2 teaspoon hing 1/4 teaspoon turmeric powder Salt to taste Oil for frying

Step 1

[{"selector":"#anim-6941212c-53a4-41ed-88c7-e1ea8db729bb [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-71d060f1-a70e-42ff-b0bd-04115020c131","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-055b7da3-4f78-4287-b8e7-963ccad1daa1","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a082b0de-f5b4-47c1-be8d-29d758422e22","keyframes":{"transform":["translate3d(0px, 226.20022%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Rinse and soak moong dal for about 2-3 hours till the dal softens.

Step 2

[{"selector":"#anim-842fec71-5737-4ffd-93dd-1bc8f1dbbe52 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-b8e4df92-8372-4599-a74a-a7f56d3302cb","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0a7abdc7-f811-4514-8fed-b613e47b5f20","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6943b903-5668-46d0-94b7-fb44d7acd933","keyframes":{"transform":["translate3d(0px, 327.18251%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Grind the soaked moong dal with a bit of water.

Step 3

[{"selector":"#anim-32428b39-8a1e-49c1-b777-24b905f02260 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-0228e281-a351-4ebc-90c7-a986bc6684bd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2adeaaff-c5d1-4da5-ba7e-fd9f6fe0e30e","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d7311847-8a8f-4174-9bc1-3ac33946f418","keyframes":{"transform":["translate3d(0px, 226.20022%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mix the ground dal with all the spices mentioned till you get a consistent mixture.

Step 4

[{"selector":"#anim-4f770bd8-faa6-407b-8e77-ecd9ecfc395f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-21038b18-c2a8-4423-8e76-e7f5b18f8773","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-86363b8d-179a-4b7b-8c9f-10657aa46fb9","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-986f8cd5-e930-4ab3-b625-3220a859996c","keyframes":{"transform":["translate3d(0px, 226.20022%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Take small portions of the batter and deep fry till they are crispy. Serve hot.

[{"selector":"#anim-a7c4c3ea-245d-4483-b660-b29631ce0f8a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More