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Whole Moong Vada

15 Feb

Whole Moong Vada.

Whole moong is soaked in water and ground into thick and somewhat coarse mixture. The ground whole moong mixture is then seasoned with spices and deep fried in oil till light golden brown in color. Serve whole moong vada with coconut chutney or any chutney of your choice.
Makes: around 6 Whole Moong Vada.


Whole Moong 1 Cup
Crushed Black Pepper 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves a few
Salt to Taste
Oil for Deep Frying

Method of preparation:

Wash and soak whole moong in water overnight.
Wash again and strain the soaked whole moong.

Grind the soaked whole moong and salt into somewhat coarse mixture without adding any water.
But do add a tbsp or so of water if required.
In a mixing bowl, mix together ground whole moong, cumin seeds, crushed black pepper and curry leaves.

Heat oil in a deep frying pan on medium heat.
Wash left palm and let it be wet all through the process.
Using right hand, make lemon sized ball with whole moong mixture.
Place in on left palm and lightly flatten it.
Make a small hole in the middle, remove from left palm and slowly leave the whole moong disk in hot oil.
Make 2 – 4 such garelu depending on the surface space in the pan.
Fry whole moong vada on both sides until golden brown.
Remove the fried vada onto absorbent paper.
Repeat the same with remaining whole moong mixture.
Serve whole moong vada with coconut chutney or any chutney of your choice.
Notes: Make sure whole moong is soaked well before grinding it.

Suggestions: Make sure to adjust the flame to not burn the garelu but to cook them inside.
Variations: Check other vada recipes here.
Other Names: Whole Moong Vada.