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Moong Bean Vada
Course: Appetizer
Cuisine: Indian
Servings: 4
Author: Sangeetha Priya
  • 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
  1. Soak the bean overnight or 6 to 8 hours at least (soak in warm water for quick process).

  2. Drain the water completely and spread on paper towel for 15 to 20 minutes for the water to absorb well.

  3. Add ginger, garlic, fennel seeds, chili and soaked bean all together in the food processor/mixie jar.

  4. Grind to slight coarse paste, once done transfer to a mixing bowl.

  5. Now add chopped onion, curry leaves, rice flour and salt to the ground paste.

  6. Mix all together and keep aside.

  7. In a deep frying pan add 1 cup oil and let wait to reach the frying temperature.

  8. Take a small portion of vada mixture and shape (refer video) and add 4-5 shaped ones to the hot oil.

  9. Once the vadas turn light brown flip and fry till it reaches crispy and brown as shown in video.

  10. Drain the excess oil with paper towel and serve warm with coffee or tea.

Recipe Video

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