Poha-Moong Vada

Ingredients

• 1 cup poha (pressed rice - thick, medium, or thin), soaked in water for 10 minutes and drained
• 1/2 cup moong dal (split yellow mung beans)
• 1 cup spinach leaves, finely chopped
• 2 green chillies, finely chopped
• 2 tbsp cilantro (coriander leaves), finely chopped
• 1 tsp lime/lemon juice
• 1 tsp sugar (optional)
• Salt to taste
• Vegetable oil for deep-frying

Preparation

1. In a blender, grind the moong dal without water into a smooth paste and remove in a mixing bowl. Add the soaked poha, spinach, cilantro, green chillies, sugar, and salt and mix well.
   
   
2. Heat the oil. Make a golf-sized ball with the batter, flatten to make a vada or pattie. Make 4-5 vadas and drop gently into the oil and deep-fry until golden. Repeat with the remaining batter.
   
   
3. Drain the poha-moong vada on a paper towel and place on a wire rack until ready to serve, so they stay crunchy.
   
   
4. Serve the poha-moong vada plain or with mint-cilantro green chutney or red chutney.

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