Steamed Green Moong Dal Vada are steamed fritters made with green lentils.
This recipe is a healthy take on the popular South Indian snack called masala vada.
What is Masala Vada?
Vada is a fritter made with lentils ( mostly chana dal) and masala are the spices and other ingredients which are used in the vada. So masala vada translates to a crispy and savory deep fried fritter.
I have adapted the masala vada recipe and made steamed version of the vada with whole green moong dal.
You will love these steamed moong dal vada
- because they are healthy and non fried
- packed with protein rich green moong dal
- healthy & filling
- served with chutney or majjige huli ( yogurt based gravy)
Ingredient note:
Green Moong Dal – whole green moong dal is used in the recipe.
Fresh or Frozen Coconut can be used
Step by Step instructions:
1- Wash the green moong dal and soak in plenty of water for 8 hours or over night.
Drain all the water from the dal and leave in the colander for few minutes. This helps to remove excess moisture from the dal.
2 & 3 – Add the dal to a food processor, followed by coconut pieces, green chili, ginger and cumin. Pulse it till the whole mixture is ground.
4 – Add the ground mixture into a large bowl. Add the finely chopped onion, coriander leaves, baking soda, oil,salt and a dash of lemon juice.
5 – Try forming a ball, if it’s falling apart add 1 to 2 tsp rice flour and bind it again. Add just enough to bind, not too much.
6 – Take small portion of the mixture, make a ball and flatten it slightly.
Arrange them on a greased plate and steam for 10 minutes and release the pressure naturally.
If using instant pot – add 1.5 cups of water and boil it in the saute mode. Once the water comes to a boil, hit cancel. Place the idli mold and close the lid. Turn the pressure valve to vent position. Press the steam mode and keep an external timer for 10 minutes. ( we don’t want to use the timer in the instant pot because instant pot takes time to built up pressure, before the cooking time kicks in. We don’t know how much time that is….so an external timer works best in this recipe)
If using traditional pressure cooker- do not place the whistle and steam them for 10 minutes.
If using idli steamer– steam them on high for 10 minutes. Remove once the pressure releases naturally.
If you don’t have any of the above gadgets use a wide pot. Add 1.5 cups of water in the bottom of the pot and let it simmer… then use a steamer basket or any other plate. Close the lid and steam the Vada for 12 minutes. Let rest for 7 mins before removing them.
Yes, split green moong dal can be used.
Chana dal, toor dal and yellow moong dal.
Yes, they can be skipped…. but it helps with getting soft vada.
Tips:
Drain the dal in colander for few minutes to remove the excess moisture. We don’t want to add any flour unless the mixture is not binding together.
Once you add salt and onion, steam them immediately. If not the mixture will release water.
Storing & Reheating :
Store the left over vada in a air tight container.
To reheat place them in a microwave safe bowl, sprinkle some water and cook for 2 minutes. Let rest for 5 minutes and serve.
Serving Suggestions:
Steamed green moong dal vada can be served with peanut chutney and majjige huli ( a yogurt based gravy)
Some of my other steamed recipes – Steamed Masala Vada, Nuchinunde, Karam Kudumulu (steamed chana dal balls)
More Green Moong Dal Recipes –
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Steamed Green Moong Dal Masala Vada
Equipment
- instant pot//pressure cooker
Ingredients
- 1 cup green moong dal
- 2 tbsp fresh coconut pieces
- 3-4 green chili, or to taste
- ½ cup finely chopped onion
- 1.5 tbsp chopped ginger
- 1 tsp cumin seeds
- 1 tsp rice flour ( use only if the mixture is not coming together)
- 2 sprig curry leaves
- ½ tsp eno
- 2 tsp lemon juice
- 2 tsp oil
- salt to taste
- a handful of finely chopped coriander leaves
- little oil to grease the plate we are steaming
Instructions
- Wash the green moong dal and soak in plenty of water for 8 hours or over night.Drain all the water from the dal and leave in the colander for few minutes. This helps to remove excess moisture from the dal.
- Add the dal to a food processor, followed by coconut pieces, green chili, ginger and cumin. Pulse it till the whole mixture is ground.
- To the ground mixture add finely chopped onion, coriander leaves, baking soda, oil, salt and lemon juice.
- Mix well, if the mixture is runny, add little rice flour.
- Take small portion of the mixture and flatten it slightly.
- Arrange them on a greased plate and steam for 10 minutes and release the pressure naturally.
If using instant pot
- add 1.5 cups of water and boil it in the saute mode. Once the water comes to a boil, hit cancel. Place the idli mold and close the lid. Turn the pressure valve to vent position. Press the steam mode and keep an external timer for 10 minutes. ( we don’t want to use the timer in the instant pot because instant pot takes time to built up pressure, before the cooking time kicks in. We don’t know how much time that is….so an external timer works best in this recipe)
If using traditional pressure cooker
- Add 1.5 cups of water to cooker, let it boil. Place the idli stand with the vada and close the lid. Do not place the whistle and steam them for 10 minutes. Wait for 5 to 7 minutes before you open the lid.
If using idli steamer
- Add 1.5 cups of water to cooker, let it boil. Steam them on high for 10 minutes. Remove once the pressure releases naturally.
If you don’t have any of the above gadgets use a wide pot
- Add 1.5 cups of water in the bottom of the pot and let it simmer, then use a steamer basket or any other plate to place the vada. Close the lid and steam the Vada for 12 minutes. Let rest for 7 mins before removing them.
Sujatha
Very nice healthy vada Nenu try chesanu bagavachindi