Molakethina Pesulu Vada ~ Sprouted Moong Dal Fritters!

Its just like the kids to sleep when they have to get up early! Everyday they almost get up before their time and today when I wanted to take the twins for their vaccine shots, they won’t budge. Finally we had to wake them and get them ready fast. Its almost been a long time since they went out in the day time and a see through glass. Peddu was jubilant all through the way, getting excited at the fast vehicles going with us. He was going Ba, Ca, Bi, meaning Bus, Car and Bike. He was even doing a dance step to express his joy. Met the doctor and Peddu won’t allow him to touch. Normally he doesn’t complain. Not sure why he was so cranky. Once done, we took them for the shots. We had a tough time holding them in place. And Peddu even wanted to hit the nurse. Poor darlings, on their way back, it took them a while to get back to their sunny selves. So as a treat, they didn’t got to school.

Coming to these yummy vadas, these get done in flat 10 mins, if you are in a hurry. Of course you need to have the sprouts on hand. Since moong sprouts are a regular things at home, wanted to see how they taste if they are made into vadas. When they soak overnight and some, they tend to shed their skins, that’s why you will find some bare. They are not to be mistaken for Urad dal. All of them are Whole Moong dal, soaked and sprouted. It was really a delight to taste these and since they get done fast, you can opt for these on days when you crave for a quick snack.

Yeah, before I get on with the recipe, just wanted to update on the Curry Mela, I am still trying to wade my way through all those delicious entries, please give me some more time to present the round up. But let me assure you, its going to be great one!

Sprouted Moong Dal Vada

Moong Sprouts – 200 gms
Green Chillies – 2-3
Salt to taste
Curry leaves – 10 leaves
Coriander leaves – 2-3 springs.
Fennel Seeds – 1/2 tsp
Ginger – 1″ (opt)
Oil for Frying
If you want you can add onions for extra taste.

Method to prepare:

Prepare moong sprouts as shown in this post.

In a mixer, take the moong sprouts, chilies, ginger , salt. Run to get a coarse batter. This will taste better if some moongs are still whole.

Mix in curry leaves, chopped coriander leaves, fennel seeds.

Heat a Kadai with oil. Once its hot, take a small ball amount of batter, flatten it on your left palm to form a small disc. Gently remove and slide it into hot oil. Simmer if the oil starts smoking. Allow it to get golden on one side and then turn over.

Cook on both sides and drain them on a kitchen towel.

Makes about 8 small vadas.

Notes: Don’t use water while you are grinding. Let the batter be coarse. Use just enough oil for frying in batches of 2 or 3 vadas at a time. If you use more oil, you will be left with used oil. Oil should not be reused more than 1 time, so use about 3 tbsp for deep frying.

These tasted great when it got cold too. But best when its hot along with Tomato Sauce!

Have a great weekend!

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Molakethina Pesulu Vada ~ Sprouted Moong Dal Fritters!
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13 comments

  1. So many blogs so little time, am I at the right one?! I came in through your profile page!

    Thanks for your nice comment on my blog and I DO hope you come back! For now, these fritters look tasssty!

  2. hi, thanks a lot for sharing this… it seems like u are chef.. can i ask u something…i have problem with deep fry when ever i try to deep fry anything it absorbs lot of oil compared to others.. even i let my husband fry sometimes and it absorbs less oil.. am i doing something wrong.. if anyone has the answer for this pls let me know i am tired of oilfrys…
    thanks

  3. Ramani, Mostly with deep frying you should make sure you cook it at the right temperature. When you cook a deep fry food at very low flame, it tends to dunk up more oil than otherwise. Also it depends on how much moisture content the food has. But when you say your husband's fried food doesn't absorb so much, does it mean the same food he fries it doesn't absorb or he makes a different batch. Either ways it mostly refers to the fact that you should always fry at medium flame, and use less water in the food

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