Horse and Green Gram Vadas

Name: Horse and Green Gram Vadas
Total time: 1800 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1 cup Horse Gram; 1 cup Green Gram or Green Moong Lentils; 1 tsp grated Ginger; 2 sprigs roughly torn Curry Leaves; 2-3 tbsp chopped Coriander Leaves; 1 tsp Salt or to taste; 1/2 tsp Turmeric powder; 1 tsp Coriander powder; 1/2 tsp Cumin powder or Seeds; 1 tsp Kashmiri Red Chilli powder; 2 finely chopped Green Chillies; 1 tsp Chaat Masala; 2-3 cups Oil

ZMA @zesty5

#CA26 #Week16 #Horsegram #cookpadindia #newrecipe #snackrecipe #everydaycooking #easy #MasalaVada #innovativeidea
A famous South Indian snack or Fritters generally made with Bengal Gram or Chana Daal. It's soaked for about 5-6 hours and then mixed with a few other ingredients or spices and finally deep fried to perfection. But these one's here are crisp and crunchy Vadas made with both Horse Gram and Green Gram as an innovative twist by me.

Here I have shaped these Vadas just like Medu Vadas or Indian Savoury Doughnuts for a change. I wanted to to go ahead with these Vadas for a lovely twist for the evening afterschool snack. And the end result was innovative, awesome and lip-smacking hot Vadas. Perfectly done, crisp and crunchy to the last bite.
Not only did these turn out yum, they looked gorgeous too.
Crisp and crunchy, absolutely beautiful in colour, these Vadas have turned out perfect in every way.

Indulge in these beautiful looking Vadas on any day at Shaam ki Chai or even on festive occasions and special days making your evenings a lovable affair.

Enjoy Cooking with Zeen!

Indulge in these beautiful looking Vadas on any day at Shaam ki Chai or even on festive occasions and special days making your evenings a lovable affair.

Enjoy Cooking with Zeen!

ZMA @zesty5

Indulge in these beautiful looking Vadas on any day at Shaam ki Chai or even on festive occasions and special days making your evenings a lovable affair.

Enjoy Cooking with Zeen!

Indulge in these beautiful looking Vadas on any day at Shaam ki Chai or even on festive occasions and special days making your evenings a lovable affair.

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

7-8 servings

1 cupHorse Gram
1 cupGreen Gram or Green Moong Lentils
1 tspgrated Ginger
2 sprigsroughly torn Curry Leaves
2-3 tbspchopped Coriander Leaves
1 tspSalt or to taste
1/2 tspTurmeric powder
1 tspCoriander powder
1/2 tspCumin powder or Seeds
1 tspKashmiri Red Chilli powder
2finely chopped Green Chillies
1 tspChaat Masala
For deep frying the Vadas -
2-3 cupsOil

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Steps

25-30 minutes

1

Soak both horse gram and green gram for overnight for best results. I usually do that to maintain the spongy and the super soft texture of these awesome looking vadas.
2

Next day, grind to a semi coarse paste using the same water in which they both were soaked and use only a little of it. Do not use much. The batter should be thick yet fluffy and spongy.
3

Later on add the other ingredients to the bowl with the ground paste. After mixing, keep the daal batter aside to let the flavours infuse well for about 15 to 20 minutes.
4

Meanwhile heat enough oil for deep frying. The heat should be on a medium high. Do maintain the temperature throughout for even frying from a low to medium high.
5

Shape the mix into small vadas, first by giving a round shape and then flatten them each a little with your hands. For a change I had given these vadas the shape of a medu vada. Deep fry them in hot oil on a low to medium flame. (Care should be taken for the first 2 minutes and the vadas should be left undisturbed.)
6

After a minute or two, slowly turn them to the other side. Follow the same for all the vadas until they are done and get a golden brown colour on both the sides. Drain well on a kitchen towel or on an absorbent paper.
7

Serve them hot with green chutney or tomato ketchup or any dipping sauce of your choice. Enjoy!

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ZMA @zesty5

on July 17, 2026 01:02

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.