Moong Dal Vada
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Makes 8 servings.
Ingredients:
1 Cup (after soaking) Moong Dal (Yellow Split)
2 Tablespoons Fresh Grated Coconut
2 Sprigs Curry Leaves
as per need Salt
2 Small Green Chiles
1/2 Teaspoon Asafoetida / Hing
2 Tablespoons Roasted Gram (Phutana)
2 Tablespoons Coconut Pieces
1/2 Teaspoon Turmeric Powder
Oil to deep fry
Instructions
Firstly, soak the moong dal for 4 – 6 Hours. When soaked the moong dal quantity increases.
Drain dal, make sure there is no water left in the dal.
To this add all the ingredients mentioned except the roasted gram (phutana). Grind this to a coarse mixture.
Make sure the dal is ground, so that dal pieces are not left in the batter. Add phutana to this.Make sure there is no water content in this batter.
Heat oil. When the oil is hot enough, make small patties on your palm and slowly drop them in oil. Fry them till crispy and golden in color.
Drain on kitchen paper.
Serve hot with chutney or side of your choice.