Moong Daal Ka Vada Fritters Recipe
A crispy, deep-fried fritter made from soaked split moong daal, mangodi is a delightful snack, especially enjoyable on cooler days.
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Instructions
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Wash moong daal under running water until clear, then soak it overnight in warm water; drain thoroughly the next morning.
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Grind the soaked moong daal with garlic, ginger, green chile, asafetida, salt, red chili powder, and ground coriander in a food processor, adding minimal water to achieve a thick, coarse batter; add Bengal gram flour if the batter is too thin.
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Mix fennel seeds and chopped green coriander leaves into the prepared batter.
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Heat vegetable oil for deep-frying over medium heat; test a small amount of batter to ensure it floats slowly to the surface without burning.
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Drop small balls of batter into the hot oil using a teaspoon, frying in batches without overcrowding until deep golden brown, turning occasionally.
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Remove the mangodis with a slotted spoon, drain on a kitchen towel, and serve lightly sprinkled with chaat masala.