Firstly, wash the moong dal and soak it in water for four hours. Drain away the water and transfer the moong dal to a blender and blend to a smooth paste adding little water. The batter has to be thick and smooth. Transfer the ground moong dal paste to a large mixing bowl. It, add the chopped onions and green chilies. (You can add coriander leaves too).

Next add the finely chopped ginger, salt, chaat masala, and rice flour. Rice flour is added to make the vada crispy. To make the batter thick, you may add the rice flour accordingly.

Then add the cumin seeds and baking soda and mix until well combined. Once mixed, it should be deep-fried immediately in small dumplings.

Heat oil in a deep frying pan on medium flame. Wet your hands with water and pick small dumplings from the batter using your fingers and carefully drop them in the hot oil. Do not overload. Fry in batches. Fry until golden brown in color.

When done, remove it on a paper towel to drain away the excess oil.

Tasty Moong Dal Vada is ready. Serve it hot with tomato ketchup or green chutney or any sauce of your choice.