Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pachai-payaru-vadai-green-gram-vadai-recipe-1

Pachai Payaru Vadai – Green Gram Vadai


  • Author: Kannamma - Suguna Vinodh
  • Total Time: 5 hours 20 mins
  • Yield: 20 small vadai 1x

Description

Recipe for Pachai Payaru Vadai / Green Gram Vadai made with Green Moong Dal / Mung bean. Spicy vadai made with whole green moong beans. Recipe with step by step pictures.


Ingredients

Scale
  • 1 cup green moong dal / whole mung bean
  • 1/2 inch ginger, minced
  • 3 green chillies, minced
  • 1 sprig curry leaves, finely chopped
  • 4 sprig mint leaves, finely chopped
  • 4 sprig coriander leaves, finely chopped
  • 1 cup onions, finely chopped
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon asafoetida (perungayam)
  • 1/2 teaspoon salt
  • a pinch of baking soda
  • 1 teaspoon oil for the dough
  • Vegetable oil for deep frying

Instructions

  1. Wash and soak the green mung dal in water for 4-5 hours. After soaking, drain the dal and grind the dal to a paste. Do not add any water while grinding. Grind to a tad slightly coarse paste. Remove the paste and set aside to a bowl.
  2. Add in the finely chopped ginger, green chillies, curry leaves, mint leaves, and onions. If you cannot mince the ginger and green chillies fine, you can also grind it along with the dal. Make sure all the ingredients are chopped fine.
  3. Also add in the fennel seeds, asafoetida (hing-perungayam) and the salt. Add in a little pinch of baking soda and a teaspoon of oil. The little pinch of baking soda will help in avoiding dense vadai’s and that little addition of oil will help the vadai’s crisp up well. Do not add too much oil or the vadai’s will break when added for deep frying.
  4. Mix well and check for seasoning. Add extra salt if necessary. Form the vadai. Take a small lime size batter in hand and make a ball. Make small balls. Remember that smaller balls makes for crispier vadai’s. Gently flatten it on the hands. Gather the edges to smoothen. The more you flatten, the more crispier the vadais. Gently lower the vadais in hot oil and cook the vadai on both sides until golden brown.
  5. The Vadai is done when the bubbles in the oil subside and the vadai is golden brown.
  • Prep Time: 5 hours
  • Cook Time: 20 mins
  • Category: Snack
  • Cuisine: Tamilnadu