Pesara Pappu Garelu Recipe | How to make Moong Dal Vada | (Quick Snacks)

Hi friends, Thank you all for visiting my website and @EATeasyvegrecipes youtube channle. Today's recipe is pesara pappu garelu or moong dal vada. Pesarapappu garelu is a very interesting recipe, it can be made within 10 minutes. It is raining outside and we are tend to eat some hot crispy and spicy snacks along with a hot cup of tea or coffee. Vada or garelu is a South Indian savoury made with lentils and some condiments. They are crispy outside and fluffy inside. Great to serve with any chutney or just as it is.

Check out for other vada or garelu and many more evening snacks here:
Corn Vada
Bread Vada
Sorakaya vadalu
Dal Cutlet
Masala Vada
Banana Flower Vada

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Pesara Pappu Garelu Recipe | How to make Moong Dal Vada
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 6 People

Pesara Pappu Garelu - An evening teatime snack. Crispy outside and fluffy inside can be served with any chutney or simple tomato ketchup.

Ingredients:

• 1 and 1/2 Cup PesaraPappu/ Moong Dal/ Split Green Gram
• 4 to 6 Green Chillis
• 5" Long Ginger
• 4 to 6 Garlic (optional)
• Salt to Taste
• 1 Onion
• 1 Tbsp Coriander
• 1 Tsp Cumin Seeds
• 1 to 2 Tbsp Rice Flour
• Oil for Frying

Procedure:

1. Wast and Soak pesara pappu for 1 or 2 hours.
2. If you can't soak it before, soak the dal in boiled water for 15 mins.
3. Chop onion and coriander.
4. In a blender jar add green chillis, ginger and garlic(if adding).
5. Blend them to make a paste.
6. Keep 1 tbsp of moong dal/pesarapappu separately.
7. Add remaining pesarapappu or moong dal into the blender jar.
8. Grind it to make a coarse paste.
9. Do not make smooth paste of it.
10. Transfer this batter into a mixing bowl, add salt, cumin seeds.
11. Mix them well. Add the moong dal which we kept aside.
12. Add chopped onion, coriander and rice flour.
13. Combine all of them together.
14. The batter should be thick and firm.
15. Heat oil for frying in a kadai.
16. Make small portion of the batter and flatten it in between the palms.
17. Slowly drop it into the hot oil.
18. Repeat the same to make garelu and drop them into the oil.
19. Fry 5 to 7 garelu or vada at once.
20. Fry them on a low flame.
21. Fry them till they turn crispy and light brown colour.
22. Remove from heat and transfer them onto a kitchen tissue.
23. Repeat with the remaining batter also.
24. Serve hot and crispy pesarapappu garelu with any chutney or tomato ketch up and a cup hot tea.