Crispy Street Style Methi Dal Vada
Enjoy these delicious and crunchy Methi Dal Vadas as a snack or appetizer. They are perfect for tea time or as a street food-style treat!
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How to cook Crispy Street Style Methi Dal Vada:
Enjoy these delicious and crunchy Methi Dal Vadas as a snack or appetizer. They are perfect for tea time or as a street food-style treat! Here's a recipe for Crispy Street Style Methi Dal Vada:
- 1 cup split yellow moong dal (yellow lentils)
- 1/2 cup fresh fenugreek leaves (methi), finely chopped
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/4 cup rice flour
- 1 tablespoon besan (gram flour)
- 1/2 teaspoon ginger paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- Oil for deep frying
- Wash the moong dal thoroughly and soak it in water for 2-3 hours. Drain the water.
- In a mixing bowl, add the soaked and drained moong dal, chopped fenugreek leaves, onion, green chilies, ginger paste, cumin seeds, turmeric powder, salt, rice flour, and besan. Mix well to combine all the ingredients.
- Using a blender or a food processor, grind the mixture into a coarse paste. You want the dal to be finely ground but still have some texture.
- Heat oil in a deep frying pan or kadhai over medium heat.
- Take small portions of the dal mixture in your hand and shape them into small round vadas. Flatten them slightly.
- Carefully drop the vadas into the hot oil, a few at a time, and fry until they turn golden brown and crispy. Flip them occasionally to ensure even frying.
- Once the vadas are golden brown and crispy, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining vadas.
- Serve the Crispy Methi Dal Vadas hot with mint chutney, tamarind chutney, or tomato ketchup.
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