Moong Bean Vada / Pasipayaru Vadai is a super crispy and tasty appetizer which I made two weeks back for a Potluck. From the look kids first hesitated to try and later they liked it core. Try this for a change from usual boring chana dal vadai 🙂 . I have attached a youtube video for this recipe do try and share your comments please.

Ingredients for Moong Bean Vada

Whole Moong Bean / Pasi Payir – 1/2 Cup (When its soaked it becomes 1 Cup)

Green Chili – 2-3 Numbers (small finger size)

Fennel Seeds – 3/4 tsp

Salt and Oil – As Needed

Garlic – 2-3 and Ginger equivalent to it

Rice Flour – 2 Tbsp

Chopped Curry Leaves – Few

Chopped Onion – 1/4 Cup

Yields – 10-12 Vadas

Moong Bean Vada Recipe, பாசிப்பயிறு வடை செய்முறை

Moong Bean Vada Preparation

Soak the bean overnight or 6 to 8 hours at least (soak in warm water for quick process).
Drain the water completely and spread on paper towel for 15 to 20 minutes for the water to absorb well.
Add ginger, garlic, fennel seeds, chili and soaked bean all together in the food processor/mixie jar.
Grind to slight coarse paste, once done transfer to a mixing bowl.
Now add chopped onion, curry leaves, rice flour and salt to the ground paste.
Mix all together and keep aside.
In a deep frying pan add 1 cup oil and let wait to reach the frying temperature.
Take a small portion of vada mixture and shape (refer video) and add 4-5 shaped ones to the hot oil.
Once the vadas turn light brown flip and fry till it reaches crispy and brown as shown in video.
Drain the excess oil with paper towel and serve warm with coffee or tea.

Notes

Adding Rice Flour is optional.
Drain the water properly and if the batter is so gooey add more rice flour.
I have finely ground the chili’s’ for kids sake and you can finely chop and add it with onions.

Video Tutorial

Print Version

Moong Bean Vada

Course: Appetizer

Cuisine: Indian

Servings: 4

Author: Sangeetha Priya

Ingredients

Whole Moong Bean / Pasi Payir - 1/2 Cup When its soaked it becomes 1 Cup
Green Chili - 2-3 Numbers small finger size
Fennel Seeds - 3/4 tsp
Salt and Oil - As Needed
Garlic - 2-3 and Ginger equivalent to it
Rice Flour - 2 Tbsp
Chopped Curry Leaves - Few
Chopped Onion - 1/4 Cup

Instructions

Soak the bean overnight or 6 to 8 hours at least (soak in warm water for quick process).
Drain the water completely and spread on paper towel for 15 to 20 minutes for the water to absorb well.
Add ginger, garlic, fennel seeds, chili and soaked bean all together in the food processor/mixie jar.
Grind to slight coarse paste, once done transfer to a mixing bowl.
Now add chopped onion, curry leaves, rice flour and salt to the ground paste.
Mix all together and keep aside.
In a deep frying pan add 1 cup oil and let wait to reach the frying temperature.
Take a small portion of vada mixture and shape (refer video) and add 4-5 shaped ones to the hot oil.
Once the vadas turn light brown flip and fry till it reaches crispy and brown as shown in video.
Drain the excess oil with paper towel and serve warm with coffee or tea.

Recipe Video

Recipe Notes

Adding Rice Flour is optional.
Drain the water properly and if the batter is so gooey add more rice flour.
I have finely ground the chili's' for kids sake and you can finely chop and add it with onions.