Mangode or moong dal vadas are typically north Indian tea time snack and there are so many recipes of it. Two years back we had a holi brunch in our apartment and few of us were asked to prepare the dish. Among all of us, one of our friend’s preparation was appreciated the most. Initially I was hesitant to ask her the recipe because its been long time we are in touch as she had shifted to USA but when I approached her she was kind enough to call me back and share her recipe. Thanks Rakhi !!
Green moong dal (with skin) split variety is used to make these vadas. Vadas are soaked for 5 – 6 hours, twenty five percent of it is saved and rest are pulverized in a mixer till they resemble ground dal but not paste. This makes the vadas very crunchy and crispy. If in case batter appears to be thin, some gram flour or besan can be added to it. After that, various spices are added to the batter, very small portions of it are taken and deep fried in low to medium flame. Flame should not be kept high as the outer cover may get burnt, leaving the inside under cooked. Quantity of chilli powder and green chillies can be altered as per taste. Make them in your kitchen and avoid eating them out. Its a pure pleasure to gorge on some tasty snacks along with a cup of hot tea or coffee on a rainy day.
Preparation Time: 5 hours
Cooking Time : 30 minutes
Serves : 4
Ingredients
- Moong Dal with skin, split variety 2 Cups
- Garlic 1 Pod, finely chopped or crushed
- Ginger 1 inch, crushed
- Salt to taste
- Chilli Powder 2 tsp
- Green Chillies 5 – 6, minced
- Turmeric Powder 1/2 tsp
- Coriander Seeds 1 1/2 tbsp (optional), crushed
- Coriander Leaves, chopped 2 tbsp
Directions
- Soak moong dal for 5 – 6 hours,save twenty five percent and grind the remaining dal coarsely without adding any water.
- Transfer the above in a deep bowl, add the remaining dal and all the other ingredients to it. Beat it well for some time so that it looks fluffy.
- Heat oil in a deep kadhai. Wait till smoking point, simmer and drop small portions of batter into the oil.
- Keep the flame on lower medium and continue frying till they turn nice brown. Remove them on an absorbant paper.
- Serve hot with chutney and enjoy them with a hot cup of tea.
