Moong Bean Fritters

I made these fritters (vadas) last week and thought would be perfect for My Legume Love Affair: A Fourth Helping”, an event hosted by Sra and started by Susan of the Well-Seasoned Cook.

 

Ingredients: 2 cups whole Moong Beans 1 small Onion A handful of Cilantro 3 or 4 green Chilies A small piece of Ginger Salt as required Oil to deep fry Preparation: Soak Moong beans overnight and grind into a soft paste in the morning. Don’t add too much water for grinding as the batter should be thick, which makes it easy to shape it. Chop onions + cilantro + green chilies + ginger into fine pieces and add these pieces to the moong bean batter prepared above. Mix well and adjust salt. Heat the oil in a deep bottomed pan. Take a small portion of the batter and shape it into a circle on your palm or use a plastic sheet. Drop these circles into the hot oil carefully.  Deep fry till the fritters turn golden brown in color and then remove from the oil. Repeat the same process with remaining batter. Place these fritters (vadas) on a paper towel to remove excess oil. Enjoy these yummy fritters hot or cold with your favorite chutney. We enjoyed ours with ginger chutney. Note: These fritters can also be shallow fried instead of deep frying. These taste equally delicious with both methods.