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| Main ingredients | Whole green gram (sabut gram), Fennel powder, Cumin powder, Green chillies, Ginger, Onion, Curry leaves, Rice flour, Crushed black peppercorns, Oil |
| Cuisine | South Indian |
| Course | Snacks and starters |
| Prep time | 6-8 hours |
| Cook time | 20-25 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups soaked and drained whole green gram (sabut moong)
- 1 teaspoon fennel powder
- 1 teaspoon cumin powder
- 2 green chillies, chopped
- 1 tablespoon chopped ginger
- 1 medium onion, chopped
- 10-15 curry leaves, shredded
- Salt to taste
- ½ cup rice flour
- Crushed black peppercorns to taste
- Oil for deep frying
- Coconut chutney for serving
Method
- Transfer the soaked moong into a food process to a coarse mixture.
- Transfer into a bowl, add fennel powder, cumin powder, green chillies, ginger, onion, curry leaves and salt and mix well.
- Add rice flour and crushed black peppercorns and mix well.
- Heat sufficient oil in a kadai.
- Divide the mixture into equal portions and roll them into balls. Flatten each ball slightly.
- Gently slide in a few vadas at a time into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the vadasion a serving bowl and serve hot with coconut chutney.
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