Skip to Content

No Fry Moong Dal Vada / Fritters Chaat Appe

Sharing is caring!

So today I have another interesting recipe to share with you ...No Fry Moong Dal Vada / Fritters . I love to make these vadas often as I have two growing boys and moong dal has a lot of health benefits. This is in continuation of my previous post the Kothimbir Vadi / Cilantro Fritters that you appreciated and loved. It's always great to see people trying your recipes, asking question, giving feedback and posting pictures on Facebook. Thanks a lot, I appreciate it.

  • It is not only packed with the proteins but also a good source of dietary fiber.
  • It is easy to digest unlike a lot of other pulses
  • It is low in fat and rich in potassium, calcium and B-complex vitamins.

mung dal vadaIn our household, we consume them either as is with chutneys or ketchup or sometimes we like to treat ourselves with moong dal vada  / fritters chaat.

No Fry Moong Dal Vada / Firtters made in appe pan

No Fry Moong Dal Vada / Firtters made in appe pan


  • For Moong Dal Vadas / Fritters
  • 1 cup split yellow moong dal, thoroughly washed
  • 2 tablespoon cilantro / coriander/ dhaniya, finely chopped
  • 2 teaspoon onion, chopped
  • 1 teaspoon ginger, chopped
  • 1 teaspoon cumin / zeera
  • 1/8 teaspoon asafoetida / hing
  • 1/2 teaspoon red chilly powder
  • 1/2 teaspoon coriander / dhaniya powder
  • 1/4 teaspoon turmeric / haldi
  • Salt to taste
  • 2 tablespoon oil
  • For Chaat
  • 1 cup sweetened yogurt / curd
  • 1/2 cup sev
  • 1/2 cup papadi
  • 1 onion chopped
  • i potato, boiled & chopped
  • 1 tomato chopped.
  • 1 cup chickpeas / chana/ garbanzo, boiled (can be substituted for your choice of sprouted legumes)
  • Meethi chutney to taste


  1. Soak a cup of Moong Dal for 2 to 4 hours.
  2. Drain the water, add cilantro and grind it to a paste, while slowly adding water.
  3. In a mixing bowl, pour the paste and t it add the dry masala - cumin, chilly powder, asafoetida, turmeric & salt.
  4. Add onion & ginger to the paste and and mix well.
  5. Heat the appe pan with a few drops of oil.
  6. Drop the paste into each section of the pan.
  7. Cook on slow-medium flame for about 3-4 minutes on each side, until golden brown.
  8. They are ready to be served as a perfect snack, either as is or with some ketchup or your favorite green, tamarind or mint chutney or my favorite chaat.

Follow us for more delicious Recipes !

Did you make recipe? don’t forget to come back and leave your feedback and star rating.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Rishu Sehgal

Saturday 6th of October 2018

My appes don't turn out soft - what can be done ?

Soniya Saluja

Sunday 7th of October 2018

Will share few tips..1st when you grind the Dal make sure you make the appt immediately after grinding it.. coz the mixer light and airy.2nd cover the pan while cooking it. Hope you try these tips.

Moong Dal Chilla / Mung Lentil Crepes (V+GF) | The Belly Rules The Mind

Thursday 14th of September 2017

[…] If you are interested in more nutritious recipes using Moong, here you go. Check out our Oven Roasted Whole Mung,  Pineapple Mung Salad, Mung Sprout Salad with 5 minute-asian dressing, Mighty Mung Breakfast Salad, Ta’amiya Fulesh, Mung Dal Vada made in Appe Pan […]

16 Healthy Appe Pan Recipes – The Belly Rules The Mind

Monday 16th of February 2015

[…] Moong Dal Vada Chaat or Pin it for later  […]


Friday 30th of January 2015

wow..nice and easy one...must try it...we can add a of rice too whilst soaking give a crispy feel...

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!