Moong Dal Carrot Vada | Pesara pappu Carrot Vada
Ingredients Needed
Split Yellow Moong Dal / Pesara pappu – 1 cup
Carrot – 2 medium, grated
Onion – 1 medium
Coriander leaves
Curry leaves
Salt to taste
To be ground :
Garlic – 1/2″ , Green Chilies 2 nos, Whole Cumin seeds – 1 tsp
How to make Moong Dal Carrot Fritters
Soak the moong dal for 2 hrs. Drain and grind it coarsely.
Mix in grated carrot, finely chopped onions, finely chopped coriander leaves and curry leaves, salt and the ground paste.
Heat a pan with enough oil to deep fry.
Drop in balls, or flatten as a discs. Cook on all sides, drain on a kitchen towel.
Uddi Bonda | Urad Dal Fritters
Urad Dal / Uddi pappu – 1 cup
Green Chillies – 3 medium
Salt to taste
Oil for deep frying
How to make Uddi Bonda
Soak the Urad dal for 2 hrs, drain on a colander.
In a mixer, take the green chilies, urad dal and grind to a smooth mix. Add salt.
Heat a pan with oil, scoop in balls and gently drop into hot oil. Cook on all sides by turning it around.
Drain on Kitchen towels.
Notes: Finely chopped onions, coriander leaves and curry leaves can also be added.
6 comments
Tempting vada and bonda. Love such easy and simple recipes.
Oooh! yummy! Looks like you hade a great feast.
Lovely looking platter for the Ganesh Chaturthi. Perfect offerings.
Truly delicious 🙂
this is a nice new vada.
Great recipe for all festivals.