Broccoli and Cheese Mung Dal Vada

Ingredients

• 1 cup yellow mung dal/ husked, split, dried mung beans
• 1 medium hot green chili pepper (optional)
• ½ inch peeled fresh ginger
• 4 cloves of peeled garlic
• ½ teaspoon turmeric powder
• 1 teaspoon medium hot red chili powder (or to taste)
• ¼ teaspoon freshly ground black pepper
• Salt to taste
• ½ teaspoon baking soda
• 2 cups chopped fresh broccoli florets and tender stems
• 1 cup grated mozzarella cheese
• Oil for greasing the pan

To make the Broccoli and Cheese Mung Dal Vadas-

1. Wash and soak the mung dal in water for about 3 hours. Drain and grind it in a blender, along with the fresh chili (if using) ginger and garlic. Use only as much water as is needed to blend. The batter does not have to be super smooth.
2. Add the turmeric powder, chili powder, black pepper, salt and baking soda and whisk the mixture.
3. Add the chopped broccoli and ½ cup of the cheese.
4. Heat the appe/ ebelskiver pan on medium heat with a drop of oil in each indentation. Fill each indentation half way with the batter, add a little shredded cheese and top with more batter. (see photo above)
5. Cover the aape pan and let the vadas cook for about 3 to 4 minutes. Turn the heat to low, flip the vadas (see photo) and let them cook for another 3 minutes or until they are cooked soft and fluffy on the outside and golden and crispy outside!
6. Enjoy with chutney or ketchup.

Note– You can also add a piece of the mozzarella stick cheese instead of the shredded cheese. Kids will love seeing and eating the melty stick of cheese!