Moong Dal Nuggets / Pesarapappu Vada (Air fryer, Stove Top)
VegCookBook by Praveena
South Indian style, Healthy, Protein & Fibre rich appetiser recipe. Recipe below has both Air-Fryer and Stove top Methods with step wise pics & tips.
Appetizer, Snack, Starter
Indian, South Indian
Air-Fryer for air-fryer method
Frying pan (for stove-top method)
Pesarapappu / Yellow Moong Dal
Fresh Coriander Leaves
(or as per taste)
Whole Cumin / Jeera
Ginger / Allam
Rice Flour / Biyyappindi
Pepper Powder / Miriyam Podi
(for deep - fry)
(for air - frying)
PREP WORK (common for both methods):
Wash the Yellow Moong Dal / Pesarapappu for 3-4 times.
And soak them in water for 4 to 5 hrs.
Strain the water, take the dal / lentils into a blending jar and make a smooth paste.
Add 2 tablespoons of water ONLY if required.
In a mixing bowl, add the all the ingredients as shown (except oil and water).
Mix everything gently and make a batter.
Now, the batter is ready to be used, for making the nuggets / vada.
STOVE TOP METHOD FRYING:
Put a frying pan, add enough of cooking oil (for deep frying), on the stovetop under high flame.
When the oil is hot enough,make small balls with the batter.
Then press each ball into flat patties with your thumb finger and gently drop them into oil.
Fry them on one side for 2-3 mins and then flip them back to fry, until they turn golden brown.
AIR-FRYER METHOD FRYING:
Brush the base of air-fryer with oil / use an oil-spray throughout.
Plate nugget patties over it. Cook for 7-8 mins on one side, at 200ºC / 390ºF
Pause it, gently flip to the other side and fry for 4-5 mins more, at 200ºC / 390ºF
Transfer the nuggets / vada onto a serving bowl. Done!!
Please see the MAIN POST for recipe with step wise PICS & TIPS!
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