Moong Dal Vadai - Rajasthani Cuisine/Moong Dal Vadai Recipe/Paasi Paruppu Vadai Recipe/How to make Moong Dal Vadai with step by step photos

For this month’s IFC challenge we are exploring Rajasthani cuisine chosen by Mrs.Manjula of Desi Fiesta. Thanks a lot Shobana, Saraswathi and Manjula for all the wonderful challenges.

Rajasthani cuisine or Marwari recipes is a splendid array of unique, rich, colourful, spicy curries and mouth-watering delectable sweets. This style of cooking, is not only the mirror of wealth and prosperity, but also reflects the traditional warrior lifestyles [the Rajputs] and the availability of ingredients in this water starved region. Food that last for several days was given more preference. Due to the scarcity of water, the cuisine involves use of milk, yogurt or buttermilk to wet the gravies. Instead of greens, they use different types of local berries. The use of lentils and legumes, mainly Jowar, Bajra and Gram flour in their food keeps the nutritional value very high. Once cooked, these most of the traditional Rajasthani vegetables can be eaten over days and don’t need refrigeration for weather condition over there keep the food good. For this month’s challenge Mrs. Manjula Bharat chose a royal festive spread of Rajasthani recipes and I chose to do few Moong dal Vadai, Missi Roti, Jaipuri Sabji for the challenge. Do check out other Vadai Varieties here.

Here’s how to make Moong Dal Vadai with step by step photos…

Ingredients

Moong dal/Pacha paruppu	1 cup
Onions	½ finely chopped
Green chillies	2 finely chopped
Ginger	1 tsp finely chopped
Cumin seeds	½ tsp
Coriander leaves/Cilantro	2 tbsp finely chopped
Salt	As needed
Oil	For deep frying

Preparation Time: 10-15 minutes                       Recipe Category: Evening Snacks/Starters
Cooking time: 20-25 minutes                               Recipe Cuisine: Rajasthani Cuisine           
Author: Priya Anandakumar

Other Vadai varieties that might be of your interest...

Ullundhu vadai/Urad dal vadai/Medhu vadai

Medhu Vadai with out Onions/Ullunthu Vadai without Onions

Keerai Vadai/Spinach Vadai[Ullundhu]

Thayir Vadai/Dahi Vada/Yogurt Vadai

Thavala Vadai

Moong Dal Vadai/Paasiparuppu vadai

Masala Vadai/Paruppu Vadai

Ragi/Kelvaraghu Vadai [Video Recipe]

Aval/Poha Vadai

Rava Vadai/Sooji Vadai

Dried Green Peas Vadai/Green Peas Vadai

Dill Leaves Vadai[kadalai paruppu]

Chettinad Masala Seeyam

Keerai Vadai with Channa Dal/Masala Vadai with Keerai

Cabbage Vadai/Cabbage Vadai with Channa Dal/Cabbage Paruppu Vadai

Other Black Urad Dal Recipes/Ulundhu Recipes that might be of your interest...

Black Urad Dal Ladoo/Urundai

Urad Dal Kali/Ulundhu Kali/Urad Dal Halwa

Urad Dal Kozhukattai/Ulundhu Kozhukattai/Ulundhu Kara Kozhukattai

Ulundhu Sadam/Ulundhu Soru/Black Urad Dal Rice

Ulundhu Paal/Urad Dal Milk

Thirunelveli Idli Milagai Podi

Dal Makhani/Dhal Makhani

Meanwhile do check out other interesting and mouth-watering Starters/Appetizers/Evening Snacks here.

Method

Wash and soak the moong dal in water for about 2 hours.

Grind it coarsely to form a paste, sprinkle water only if needed.

Add the chopped onions, green chillies, ginger, cumin seeds, coriander leaves, salt to the ground dal and mix well.

Heat oil in a kadai. Check the amount of salt in the dal mixture. Make small vadais and deep fry it till golden colour on both the sides. Drain it on a paper towel.

Serve this crispy vadas with green chutney or tomato ketchup.

Delicious, crispy and yummy vadai is read to be enjoyed as a part of Rajasthani thali or just as a tea time snack.

Missi Roti, Moong dal vadai and raita for IFC challenge, Missi Roti coming up in the next post.

Thank you all for visiting my blog, please come back for more authentic and traditional Indian recipes.
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