Pesara Vadalu (Mangodae)

All You Need:

• Moong dhal / Pachai payiru / Moong bean – 3/4 cup
• Pepper powder – 1/4 tsp
• Ginger – 1 cm
• Red Chili Powder – 1/2 tsp
• Cumin Powder – 1 tsp
• Green Chili – 2 – 4 (depends on how spicy you want it to be)
• Salt to taste
• Cumin Seeds – 1/4 tsp
• Garam masala – 1/4 tsp
• Fennel Seeds – 1/4 tsp
• Coriander / Cilantro leaves chopped – 1 tbsp
• Asafoetida – sprinkle

 The Recipe:

• Soak moong dal overnight. It is good to grind when the skin peels off from moong.
• In a blender coarsely grind moong dhal without adding water.
• In a bowl, add the moong dhal batter, finely chopped or grated ginger, pepper powder, chili powder, finely chopped green chili, salt, cumin seeds, garam masala and mix it well.
• Leave the batter to ferment for an hour.
• Heat oil in a kadai (you will need 2 cup of oil for small kadai).
• Take a spoon full of moong dhal batter and drop it in the oil just like you would do for frying appam or vadas and fry