Broccoli and Cheese Mung Dal Vada

Kid friendly, savory and wholesome, protein packed, gluten free, guilt free snack- perfect with a cup of tea!

Broccoli and Cheese Mung Dal Vada- crispy on the outside, fluffy and cheesy inside vadas are ready in minutes! makes 28 vadas
Broccoli and Cheese Mung Dal Vada- crispy on the outside, fluffy and cheesy inside vadas are ready in minutes!

Can you imagine biting into the ooey gooey, cheesy goodness of this Broccoli and Cheese Mung Dal Vada? And enjoying it knowing that it is a good for you, guilt free snack?  I did just that with a cup of hot tea to go with it….it was “this is the life “moment! It is also a fabulous after-school snack for kids who will eat the broccoli happily too. You can also use  a cut piece of  mozzarella cheese stick in the middle!

Mung Dal (see in photo of common dals used in Indian cooking) is the husked split mung bean and is said to be the easiest of the dals/ legumes to digest. Mung Dal Vadas are made by soaking the dal and grinding it with aromatics like ginger and green chilies. They are then deep fried.

They turned out crispy on the outside and soft and fluffy on the inside in the aape pan as well! So it becomes a guilt free snack and adding turmeric, broccoli and cheese boosted both its nutritional and gastronomic quotient!

This is how I made them. I washed and then soaked the mung dal for about 3 hours. Then I drained and ground it along with some ginger and chilies and set it aside while I chopped the broccoli. Add the turmeric, spices, salt and grated cheese and you are ready to go!

Here are the easy step by step photos-

Broccoli and Cheese Mung Dal Vada- Step 1
step 1-Broccoli and Cheese Mung Dal Vada in the making- See some of the cheese shreds peeking from the middle?
Broccoli and Cheese Mung Dal Vada- crispy on the outside, fluffy and cheesy inside vadas are ready in minutes! makes 28 vadas. Easy recipe, batter can be made ahead
Broccoli and Cheese Mung Dal Vada-Step 2- the ones in the middle have been turned over after 3 minutes. Do you see the cheese melting as the dal vada cooks?
Broccoli and Cheese Mung Dal Vada- crispy on the outside, fluffy and cheesy inside vadas are ready in minutes! makes 28 vadas. Easy recipe, batter can be made ahead
Step 3- All vadas turned after 3 to 4 minutes on one side. Cover and cook for another 3 minutes on low, and they are done!

Broccoli and Cheese Mung Dal Vada

  • Servings: 28
  • Difficulty: easy
  • Print

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!

Enjoy! Have a great weekend all!

Love,

Sandhya

47 thoughts on “Broccoli and Cheese Mung Dal Vada

Add yours

    1. Thanks Laura- I honestly did not miss the taste of the traditionally deep fried ones. They were crisp on the outside and so fluffy inside!

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  1. Cooking in the Appe Pan has become de rigueur for me. But all that healthy cooking talk aside, I am loving the cheesiness of those vada. 🙂 More power to cheese I say!

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  2. Loved that you used an appe pan…I love using it for guil free indulgence!!…Oh my…those cheese shreds peeking through is just tempting me to grab a few off the screen….Totally healthy and yummy share!!

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  3. Broccoli and cheese mung dal vada , wow that is an interesting fusion recipe. Love the use of appe pan instead of frying. This really would make a nice snack for kids.

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