2 cups Whole Green Moong dal
1 tsp Rice flour
1 bunch Spring onions - Only Green part
4 - 6 Green Chilies
Few Curry Leaves
Soak moong dal over night in water. Drain the water and grind moong dal roughly using as little water as possible. Soft batter makes the vada soft. Grind green chilies also roughly.
Add chopped spring onions (only green part), coriander, curry leaves and salt. Now add rice flour and mix well. It does not require any more water. These are spicy vadas, so, suit your taste and add green chilies accordingly.
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Make small balls of the batter and flatten it in the palm with fingers and gently drop in oil. Keep turning back and forth so they will not burn.
Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.
Vada make a great evening snack, they do not absorb much oil and fry quite fast. Enjoy with a cup of hot coffee or tea.