These are baked lentil dumplings dipped in yogurt and topped with spices. Traditionally dahi vadas are deep fried dumplings soaked in yogurt but for the healthier option choose baking , this can be served as a snack or chaat
MoongDalVada is a very famous snack or starter which goes well with ketchup or any hot chutneys. Do not make the batter too thick, then vadas will become too hard, nor make the batter thin then it will absorbmore oil
Just like I did three back-to-back hot drinks at the end of last month – Moroccan Mint Tea, Aaatta Ka Doodh and Masala Chai – I thought the next back-to-back would be the most appropriate if we include some tea time snacks
¼ Cup Moongdal (Green orYellowlentil). In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellowmoongdalor Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices
You don't need to soak dal because we pressure cook them and moong deal is comperetivly soft lentil. Gujraties normaly use toordal(pigeonsplits) in their recipes while making any liquid dal and dry moongdal subji which i already share is also very famous with 'Aam ka ras'
Yellowlentil/MoongDal/split green gram dal. Today I'm going to share another delicious recipe where we add yellowlentilorMoongDal in finely chopped bottle gourds and very few delicate spices and create a flavourful, delicious and a filling vegetarian side dish which goes well with freshly made hot rice or even with rotis
I tried making Moong bhanjis, just because I was cravings for them. Speaking about bhajjis, as much as I want to have deep fried bhajis that tastes delicious, I feel guilty about eating them for next few days