Poha-Moong Vada is a wonderful and healthy after-school or tea-time snack. Made with moong beans and spinach, these are a crunchy way to get your protein from the lentils and iron and other vitamins from the spinach.
This is an easy vegetarian and vegan recipe.
Servings: 3-4 (makes 12 vadas)
Cooking Time: 30 minutes (plus 1 hour for soaking)
- 1 cup poha (pressed rice – thick, medium, or thin), soaked in water for 10 minutes and drained
- 1/2 cup moong dal (split yellow mung beans)
- 1 cup spinach leaves, finely chopped
- 2 green chillies, finely chopped
- 2 tbsp cilantro (coriander leaves), finely chopped
- 1 tsp lime/lemon juice
- 1 tsp sugar (optional)
- Salt to taste
- Vegetable oil for deep-frying
- In a blender, grind the moong dal without water into a smooth paste and remove in a mixing bowl. Add the soaked poha, spinach, cilantro, green chillies, sugar, and salt and mix well.
- Heat the oil. Make a golf-sized ball with the batter, flatten to make a vada or pattie. Make 4-5 vadas and drop gently into the oil and deep-fry until golden. Repeat with the remaining batter.
- Drain the poha-moong vada on a paper towel and place on a wire rack until ready to serve, so they stay crunchy.
- Serve the poha-moong vada plain or with mint-cilantro green chutney or red chutney.