link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: MOONG ALOO KE PAKODE (YELLOW SPLIT LENTIL & GRATED POTATO FRITTERS)

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Monday, October 15, 2012

MOONG ALOO KE PAKODE (YELLOW SPLIT LENTIL & GRATED POTATO FRITTERS)


MOONG ALOO KE PAKODE (YELLOW SPLIT LENTIL & GRATED POTATO FRITTERS)
This is a savory snack made as a fasting dish. The yellow moong dal is good for the stomach and the grated potato makes it heavy and filling. 



Ingredients
Yellow moong dal – 250 gms
Potatoes -  2 (peeled and grated)
Ginger – ½ inch piece
Green Chillies – 2-3
Turmeric powder – 1 tsp
Red chilly powder – 2 tsps  
Asafetida – 1 tsp

Coriander leaves – 2 tbsps finely chopped.
Salt as per taste (For people who are fasting they can use Sendha Namak)

Method
Soak moong dal for 3 to 4 hours. Rinse it well. Grind the dal with the green chillies, ginger, turmeric powder, Red chilly powder, Asafetida without adding water into a coarse paste. It shouldn’t be a fine paste, the batter should be of thick consistency, so don’t over grind the dal. If you are having trouble grinding you can add about 2-3 tbsps of water, but make sure the batter doesn’t get too soggy else the vada will absorb more oil and be very oily.
After you make a coarse batter of the moong dal, add the grated potato and freshly chopped coriander leaves into it.
For those who like some more flavor you can add one big finely chopped onion to this batter before you fry. (My recipe doesn’t have onions)
Heat oil in a frying pan and when the oil is hot, put small balls of the batter, shouldn’t be too even(very round) while dropping, when dropped unevenly it will be more crispy. Fry the vadas till golden and crisp, remove and drain on a kitchen towel to remove excess oil. Serve hot with coconut chutney or green chutney.

1 comment:

divya said...

This looks simply mouthwatering ...delicious!

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