Moong Dal Vada (Lentil Fritters)
Crispy, spicy and simply addictive, these lentil fritters aka moong dal vada, are going to be your next favorite evening snack. Lentils are soaked and ground with a mix of spices to make a dough, which is then deep fried to golden brown perfection.
The best part? These vadas come together super quick. Pair them with some classic coriander mint chutney, serve them as an appetizer at a party or just as a side with any Indian meal.
Also known as moong dal bhajiyas or moong dal pakoras, these crispy fritters are hands-down one of my favorite snacks to make as a tea-time snack and serve with my cup of masala chai.
On special occasions, I love making my cashew pakoras and baked potato samosas, but when this fail-proof recipe is always a winner on days when I don't want to put in a whole lot of effort in the kitchen.
Quick Look
- 🔪Prep time: 5 minutes.
- ⏲️Cook time: 15 minutes.
- 👪 Servings: 4 servings.
- 📋Main ingredients: Moong dal, onion, ginger, garlic, seasonings, green chilies, cilantro.
- ♨️Cooking method: Blend aromatics and cilantro 🡢 add soaked dal and blend 🡢 add spices and salt 🡢 deep fry until golden brown 🡢 serve hot.
- ⭐Difficulty: Medium.
- 🥣Serving ideas: Pair with a creamy desiccated coconut chutney or your favorite dip.
Jump to:
What's So Great About the Recipe?
- My favorite part about this recipe is its simplicity. You just need 2 minutes to soak the dals and 10-15 minutes of hands-on kitchen time to make the perfect crispy-outside, soft-inside moong dal pakoras.
- Team them up with some crunchy masala fries and an assortment of chutneys and you have a snack table that everyone will just devour.
Recipe Ingredients
- Moong dal: You'll need soaked moong dal (split). I used peeled moong dal, but you can also choose to use the variant with the skin on.
- Aromatics: Chopped red onion and some fresh garlic and ginger, for the flavor. Use garlic powder or ginger powder if you don't have them fresh.
- Green chilies: For the heat. Use as many as your taste buds can tolerate.
- Spices: The classic Indian spices- turmeric powder, red chili powder, cumin powder and some asafoetida.
- Cilantro: For that pop of color and a bit of freshness.
- Oil: To deep fry the vadas. Use any cooking oil with a high smoke point.
See recipe card for quantities.
Substitutions & Variations
- For a bit of extra flavor, you can add a pinch of garam masala to the batter for the pakoras. I love using my homemade garam masala.
- You can also add other dals in addition to the moong dal. Chana dal and masoor dal (red lentils) can be great choices! Make sure you soak the dals for at least 2-3 hours before you blend them though!
How to Make Moong Dal Vada
Step 1: Add the red onion, ginger, garlic, green chilies and cilantro to a blender jar.
Step 2: Blend for a minute until you get a chunky mixture that looks like this.
Step 3: Add the soaked lentils to the same jar and blend for a couple of minutes.
Step 4: You should get a slightly coarse mixture that looks like this. Mix in the spices and salt.
Step 5: Heat oil in a pot and use a spoon or your fingers to drop small balls of the prepared mixture into it.
Step 6: Let them cook on medium heat for a few minutes until golden brown and crispy.
💭Top Tip
If you're making these lentil fritters on a time crunch, soak them in hot water for an hour, and then use them.
Tips & Tricks to Nail the Recipe
- Drain most of the water from soaking and then blend the moong dal. You should ideally have a batter that's thick but soft.
- If the batter seems too thick, add a splash of water to get it to the right consistency.
- If the batter has become too thin, add some semolina (rava) to the batter and let it rest for a few minutes before you fry the fritters.
- Make sure the oil is hot enough before you start adding the vada mixture into it, or the vadas will end up soaking a lot of oil.
- To check if the oil is hot enough, add a drop of the vada mixture into it. If it sizzles immediately, the oil is ready!
- Cook the vadas on medium heat until golden brown, and place them on paper towels to remove any excess oil. I always do this when I make my curry fries too.
- To get the perfect soft vadas, whisk the batter vigorously until it turns slightly light in color. This helps incorporate air into the batter which makes it more fluffy.
How to Serve Moong Dal Vada
Enjoy these crispy moong dal pakoras with some chutney or dips of your choice. I almost always pair it with the classic green chutney, but sometimes, when I'm in the mood to experiment, I team it up with my almond Chutney, avocado Chutney, tamarind date Chutney or Tandoori mayo sauce.
You can also keep it simple and just sprinkle some homemade Chaat Masala over the vadas!
These vadas taste can also be a great snack to serve at a house party or a get-together. I usually team them up with my Paneer Shashlik, Dahi Chana Chaat, some grilled Tandoori corn, my favorite crunchy Masala peanuts and some mango iced tea.
Troubleshooting & FAQs
Yes you can! Just make sure you keep the batter slightly thicker. Arrange the dough balls on a parchment paper, grease with cooking spray and air fry them for about 12 minutes or until crispy.
Soaking the dal is absolutely crucial. You can soak the dal for 2-3 hours, or even longer if you want to.
Store the leftover moong dal pakoras in an airtight container in the refrigerator for up to 3 days.
You can reheat them in the microwave or in your Air Fryer until warm. I wouldn't recommend deep frying them again, as it can cause them to become too oily.
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Moong Dal Vada (Lentil Fritters)
Ingredients
- 2 cup split moong dal soaked
- 1 red onion
- ½ teaspoon ginger
- ½ teaspoon garlic
- 2-3 green chilies
- ¼ teaspoon asafoetida
- ¼ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon cumin powder
- 1 teaspoon cilantro
Instructions
- Add the red onion, ginger, garlic, green chilies and cilantro to a blender jar.
- Blend for a minute until you get a chunky mixture.
- Add the soaked lentils to the same jar and blend for a couple of minutes.
- You should get a slightly coarse mixture that looks like this. Mix in the spices and salt.
- Heat oil in a pot and use a spoon or your fingers to drop small balls of the prepared mixture into it.
- Let them cook on medium heat for a few minutes until golden brown and crispy.
Notes
- Drain most of the water from soaking and then blend the moong dal. You should ideally have a batter that's thick but soft.
- If the batter seems too thick, add a splash of water to get it to the right consistency.
- If the batter has become too thin, add some semolina (rava) to the batter and let it rest for a few minutes before you fry the fritters.
- Make sure the oil is hot enough before you start adding the vada mixture into it, or the vadas will end up soaking a lot of oil.
- To check if the oil is hot enough, add a drop of the vada mixture into it. If it sizzles immediately, the oil is ready!
- Cook the vadas on medium heat until golden brown, and place them on paper towels to remove any excess oil.
- To get the perfect soft vadas, whisk the batter vigorously until it turns slightly light in color. This helps incorporate air into the batter which makes it more fluffy.
