Moong Dal Vadiyalu Recipe, Mung dal Pakoda , How To Make Moong Dal Vadiyalu Recipe

Moong dal vadiyalu  best eaten with sambhar and curd rice  are made with soaked moong dal. It is also called as Moong dal badi. It is generally served with rice. Moong dal Vadiyalu are sun dried dumplings that are deep fried and served accompanied with either sambar or rasam rice or curd rice and pickle. They are crisp and tastes extremely yum.

There are a variety of home-made vadis or badis, fryums or papads that can be easily prepared at home. You could also make these vadis with rice flour, maida flour, lentils or vegetables etc. These vadis are often prepared at the onset of summer season. They are made into a thick batter and made into different shapes of dumplings or flat papads and sun-dried until they are completely dried. These are then stored in air-tight containers and used whenever you feel like eating.

Recipe of Moong dal vadiyalu:

Ingredients:

1.  Moong Dal               -        1 cup
2.  Ginger                 -        1 piece
3.  Green Chillies          -        4-5 nos
4.  Cumin seeds             -        1 tsp
5.  Salt                   -        to taste
6.  Oil                     -        for frying

Directions:

1. Soak Moong dal (Pesara pappu) for about 4-5 hours. Strain the water and transfer into a mixie jar
2. Add ginger piece, few green chillies, cumin seeds, salt to taste and grind to a slightly thick batter.Transfer the batter into a bowl.
3. Take small dumpling and place it on the polythene paper and place it under direct sunlight until the vadis or badis are dried (dry it for at least two days).
4. Heat oil in a pan and deep fry the vadis and transfer into a plat.
5. Serve the Moong dal vadiyalu with rice, sambar, or rasam. They can also be eaten like a snack.

Lentils are quintessentially prepared almost in every Indian home daily which is either served with rice, roti or chapatti. Indian cooking is unique and diversified. With so many states and cities around, each one of them have their own variety of making papads and vadis as per their traditions and ingredients available in making a variety of dals preparation. However, dal is one of the influential foods in every Indian home.

Moong dal (green dal or green gram) – Dried lentil, green or yellow in colour. The whole dal is green in colour and is used to make many preparations like the Pesarattu (also known as green Dosa), pakoda etc. This is also soaked overnight and sprouted. The sprouted dal is used in preparing salad or also eaten raw. It is highly nutritious and a low cal food. The skinned and split dal is also called the dhuli moong and they are flat, yellow in color and very easy and fast to cook. They’re relatively easy to digest too.

Moong dal is one of the best and healthy foods packed with proteins and low on carbs. It is considered to be one of the super-foods for vegetarians as yellow moong dal is extremely light and easy to digest.  This variety is dal is used to make the ever popular and healthy food namely Khichdi, which is a very healthy and nutritious food to eat. They are generally offered to sick people as they are light to eat and digests easily.

Some of the popular dishes prepared with the moong dal are: moong dal cabbage vada, sprouted moong dal salad, moong dal payasam, moong dal khichidi, moong dal ladoo etc. Preparing fresh and healthy foods is very important for the development and health of our body. Hence always insist in eating and preparing fresh and healthy foods.

Do try this simple and wonderful recipe and delight your family with fresh and crispy home-made Moong Dal Vadiyalu: Do try preparing different types of fresh dishes.

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Author: Vahanu

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