Chilkewali Mung Dal ke Vade- Split Mung bean Fritters are delicious fried snack. It’s crunchy , spicy and tasty snack and one of the favorites item to make for Iftar.
During Ramadan, different types of pakora or bade are must have for iftar. I have been asked many times what is the difference between pakora and vada. Now the major difference is that pakora is prepared from a powdered form of chana dal. Called besan or gram flour. While vade is prepared from dal itself. Soaked and later grounded coarsely. The recipe to prepare pakora and vade is also quite different.
They are also different in term of texture and crunchiness. Today the recipe I am sharing with you is made by using chilke wali mung dal aka split mung bean in combination with chana dal. Addition of chana dal gives a crunchy texture to this vade along with taste.
This recipe of Chilkewali Mung Dal ke Vade- Split Mung bean Fritters starts with soaking dal for an hour or two. Later in a grinder dal is coarsely grounded along with garlic, green chilly and cumin. The texture of this grounded paste should not be pasty. It has to be grounded in such a way that the it feels grainy when touched. The good thing about this batter is it can be stocked at this stage in a fridge up to three days in an airtight container.
And when you need to prepared vada’s you add the additional spices , onion, coriander and green chilly. Shape into vada and deep fry in medium heated oil till brownish in color. This vada’s taste hot but also at room temperature.
Huma Kalim
Serves 3 to 4
Chilkewali Mung Dal ke Vade- Split Mung bean Fritters are delicious fried snack. It’s cruncy , spicy and tasty snack and one of the favorites item to make for iftar.
1 hrPrep Time
10 minCook Time
1 hr, 10 Total Time
Ingredients
- (I)
- 100 gm chilke wali mung dal
- 2 tbsp chana Dal
- (II)
- 3 cloves of garlic
- 2 green chilly
- 1/4 tsp cumin
- (III)
- 1 medium size onion sliced in moon shape
- 1/2 tsp crushed red chilly
- 1/4 tsp crushed coriander seed
- 1 chopped green chilly
- 2 tbsp chopped coriander
- 1/2 Salt to taste
- (IV)
- Oil for deep frying
- chutney or sauce to serve
Instructions
- In a bowl soak both the dals of minimum of 1 hour.
- Strain water completely & add to the grinder jar. Add green chilly , garlic & cumin
- Ground to grainy texture.
- Remove in a bowl the dal mixture.
- Add all the ingredients (III). Mix well
- Heat oil on medium flame.
- Shape the vada's and deep fry till golden brown.
- Serve hot or at room temperatures with green chutney
