Green Moong Sprouts Vada | Moong Pakoras

October 22, 2021

What does it take to make a fried vada out of a nutritious snack like green moong sprouts?

It takes 3 cups of green moong sprouts sitting in the fridge with no one eating it. I make sprouts very regularly here. With the Instant Pot, sprouting it is easy and we love it in various forms. Usually, I’d make a salad or a sabzi and on some days, grind it into a pesarattu but one fine evening during Navaratri, I made these vadais.

It is ridiculous how scared I am of deep frying anything. It’s safe to say that I do it probably less than six times in a year and where possible, I outsource it to Arun who happens to not only love deep fried food but also does a fantastic job of making fried goodies.

BUT, this one happened just like that. I searched online for a recipe ( like we all do) and could not find any. So, trusted my very limited pakoda knowledge thinking how bad can fried food be? Turns out, it is actually a good idea. Imagine my delight when I proudly gave these to Arun and he asked me if it is onion pakodas. Buhaaa, in the batch I gave – there were no onions!

This is an easy peasy recipe and involves zero special deep frying skills because I’ve got none.

Green Moong Sprouts Vada

Make these 15 minute snack with homemade or store-bought sprouts. They are so crispy, tasty and a great way to finish off leftover sprouts.
Course Snack
Cuisine Indian
Keyword gluten free, snacks, sprouts, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 cups green moong sprouts
  • 1 inch ginger
  • 2 green chillies
  • 2 tbsp besan or chickpeas flour
  • 1 tbsp rice flour
  • 1 tbsp corn flour or substitute with more rice flour
  • ½ tsp hing
  • salt to taste
  • few curry leaves chopped

Optional add-ons

  • ½ cup onions finely chopped or cabbage finely chopped


  • To a blender/mixie jar, add the green moong sprouts, ginger, chilli and pulse to a paste. If necessary, add 1 tbsp of water.
  • Make sure you do not add a lot of water – we have to fry them as pakodas and not make pesarattu out of it!
  • Remove to a bowl, add the flours, hing and salt. Just before frying, add onions if using and herbs.
  • It can be made into vadais and fried or drop spoonfuls into hot oil and fry as pakodas.
  • Any chutney or ketchup will go well with it.

Leaving some little bits of sprouts will be crunchy to bite too. Onions are optional in this recipe however, they do make them more tasty. Adding some fennel seeds is also a good idea.

Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.

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