Green Gram Vadas Whole Moong Vadas

Grind soaked and drained Moong Daal with all the ingredients listed and make a thick batter. (Do not add much water as this will make the Vadas absorb more oil.) Instead use buttermilk as required, add it accordingly keeping in mind not to make the batter watery.

Shape them into small Vadas using your hands or drop them in oil with a spoon. Fry them in batches on a low to medium high heat in hot Oil.

Serve them hot with Ketchup or any Indian Chutneys or Condiments.