SriLaYa Recipes
Photo of Vegetable Fingers served on a plate

Vegetable Fingers

Veg

A steamed moong-dal-and-vegetable batter, idli-style, sliced into fingers and deep-fried until golden.

Prep time
35 min
Cook time
25 min
Total time
60 min
Servings
4
Difficulty
Medium
CategoriesFried Snack

Ingredients

  • 1/2 cup Moong dal
  • 1 Teaspoon Ginger-garlic paste
  • 1 Teaspoon Crushed green chili
  • 3 Tablespoons Chopped onion
  • 1/2 cup Very finely chopped vegetables (carrot, beans, cauliflower, cabbage)
  • as needed Salt
  • 3 Tablespoons Sour, thick curd
  • 1/4 Teaspoon Cooking soda
  • Oil (as needed, for frying)

Instructions

  1. Wash the moong dal and soak in water for 2 hours. Drain well and grind into a thick, coarse paste. Add salt at the end.
  2. Steam the chopped vegetables. Heat a little oil in a pan, add the ginger-garlic paste and onion. Once wilted, add the steamed vegetables. Mix well and remove from heat.
  3. Mix the sauteed vegetables into the ground dal paste, then add the curd and soda. Mix well, spread onto a large, oiled pressure-cooker plate, and steam like idli (10-12 minutes).
  4. Once cooked, remove and let cool completely. Cut into finger-length pieces. Deep-fry in hot oil until golden and serve hot.