Many people I know are allergic to chana dal (chick pea flour). One really doesn’t lose out that much. Try these yummy moong dal vadas…they are as tasty, crunchier and lighter than the chana dal ones. Once you have made these, you will want to make them again and again, whether allergic to chana dal or not.
1 cup moong dal
1 cup lightly packed grated zucchini or finely chopped cabbage
1/3 cup finely chopped onion
2 Tablespoons or more chopped fresh cilantro (coriander)
Finely chopped green chillies to taste
1 teaspoon whole cumin seed
1 level teaspoon cumin seed (jeera) powder
1 teaspoon grated ginger (optional)
Pinch turmeric powder
Salt to taste 1/3 teaspoon baking soda.
Oil for frying
Wash and soak Moong dal for 3-4 hours, then drain the water.
Take care to drain all the water and keep dal as dry as possible.
Grind coarsely, so that dal particles and small pieces remain.
Mix all other ingredients into it.
In case dal is too moist, add a couple of teaspoons of rice or oat flour. The mixture should be firm, not runny.
Heat oil. Put in a small ball of dal mixture to ensure readiness.
Shape mixture into balls, slightly flatten each ball and gently put into the oil.
Fry on medium-high heat till golden brown, turning each ball over so that both sides are a deep golden colour.
Remove vadas onto a platter or thali.
Serve hot with tomato ketchup or chutney.
These vadas taste good even when cooled and are ideal for carrying on a journey.