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Before you jump to Moong daal dahi vada chaat recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snacks.
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We hope you got benefit from reading it, now let’s go back to moong daal dahi vada chaat recipe. You can cook moong daal dahi vada chaat using 18 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Moong daal dahi vada chaat:
- Get 1 cup moong dal
- You need 1/4 cup water
- Provide 3 tbsp rice flour
- Prepare 2 green chillies, finely chopped
- Prepare 1 inch ginger, finely chopped
- Provide 2 tbsp coriander, finely chopped
- Take 1 tsp jeera / cumin
- Provide 1/2 tsp salt
- Prepare 1/4 tsp baking soda
- Get as required oil for deep frying
- Take for Dahi chaat
- Provide 2 cups curd
- Take 1/2 tsp red chilli powder
- Prepare 1/2 tsp black salt
- Take 1/2 tsp chaat masala
- You need 1/2 tsp jeera powder
- Get pinch salt
- Use as required water
Instructions to make Moong daal dahi vada chaat:
- Firstly, in a large bowl soak 1 cup moong dal for 4 hours.
- Drain off the water and blend to smooth paste adding ¼ cup water. - transfer the prepared moong dal batter into bowl.
- Add in 3 tbsp rice flour for crispy vada. add more rice flour if required to get thick batter.
- Also add 2 green chillies, 1 inch ginger, 2 tbsp coriander, 1 tsp jeera and ½ tsp salt. mix well. - further add ¼ tsp baking soda and give a good mix.
- Now dip your hand in water, and start dropping them one by one to hot oil. - keep the flame in lower to medium stir occasionally.
- Also fry the vada till they turn golden brown. - drain off the vada on to kitchen towel to absorb oil.
- Take a bowl add 2 cups curd. add all ingredients and some 1-2 tbsp water if needed.
- Take a plate add moong daal vada and add curd mix on top and some sev if you like.
- Enjoy ur moong daal dahi chaat.
Moong dal dahi vadas are light and yummy variety of vadas. Vadas are deep fried balls of lentil paste. It is a delicious and healthy chaat item popular all over India. In dahi (curd/yogurt) vada, fried lentil balls are soaked in the warm water to remove the oil. The Moong Daal will have soaked up water and softened and expanded by the next morning.
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