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Sprouted Moongdal Masal Vadas
2cups Green moongdal sprouts
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Ginger (chopped)
Few Curry leaves
2nos Garlic cloves (crushed)
1/2tsp Fennel seed powder
Salt
Oil for deepfrying
Grind the sprouted moongdal as coarse paste without water, if its too hard to grind,just sprinkle some water.
Add the chopped onions, chopped green chillies, chopped ginger pieces,crushed garlic cloves, curryleaves, fennel seed powder and salt, mix everything well.
Meanwhile heat the oil for deep frying, take a small ball from the grounded sprouted moongdal mixture, flat them in your palms and gently drop them in hot oil.
Fry them until they get well cooked, strain the excess of oil with a paper towel..
Serve hot with spicy coconut chutney.
Sprouted Moongdal Masal Vadas
Wednesday, December 18, 2013
I do prepare sprouts at home whenever i feel like cooking with sprouts, one of the most common sprouts i like to make and cook with is the famous protein packed green moongdal sprouts. I prepared few green moongdal sprouts last weekend at home and prepared with them these beautiful crispy vadas for the Tamil new year celebration. Seriously this vadas are simply awesome, tastes exactly like our usual channadal masal vadas.
They goes awesome as side dish as well as an excellent evening snacks when served along with some spicy chutney.Sprouted moongdal suits tremendousmy awesome for making this healthy fritters,yep since they have prepared with sprouts eventhough they are deep fried, these vadas are definitely healthy.We couldnt stop munching them and enjoyed along with sago kheer.Sending this vadas to my own event Healthy Diet-Cooking with Sprouts hosted by Roshni and to Only Legumes guest hosted by Nalini,event by Pari.
2cups Green moongdal sprouts
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Ginger (chopped)
Few Curry leaves
2nos Garlic cloves (crushed)
1/2tsp Fennel seed powder
Salt
Oil for deepfrying
Grind the sprouted moongdal as coarse paste without water, if its too hard to grind,just sprinkle some water.
Add the chopped onions, chopped green chillies, chopped ginger pieces,crushed garlic cloves, curryleaves, fennel seed powder and salt, mix everything well.
Meanwhile heat the oil for deep frying, take a small ball from the grounded sprouted moongdal mixture, flat them in your palms and gently drop them in hot oil.
Fry them until they get well cooked, strain the excess of oil with a paper towel..
Serve hot with spicy coconut chutney.
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