Dalvada is a popular Gujarati street food made with green moong dal and regular spices. Originally it is a deep-fried pakora so in this recipe I made fried and non-fried dalvada to make it healthier. These vadas are an ideal evening snack recipe that tastes great with fried chilies, slice onion, and a cup of tea or can also be served as a side dish to lunch or dinner. Do try this!
- Firstly, I used green moong dal. You can use yellow moong dal or whole green moong instead of it.
- Grind soaked dal into a thick and coarse mixture; do not grind into a smooth paste.
- Stir grinded batter in one direction so air particles incorporate into the batter and the batter becomes light and fluffy.
- Fry dal vada on medium flame till it becomes crispy and golden brown from both sides.
- Lastly, Dalvada tastes great when it is served hot with fried green chili and onion slices.
Recipe card for Gujarati dal vada
- 2 cup green moong dal
- 6-7 green chilli
- 1 inch ginger
- Salt to taste
- Pinch of hing
- 1 tbsp crushed black pepper
- ½ cup coriander leaves
- Oil for deep frying
- Wash and soak green moong dal for 4-5 hours.
- Rub soaked dal slightly and remove soaked dal water and its follicles.
- add dal into a mixer jar with green chili and ginger. Do not add any water and Grind the batter into a coarse paste.
- Take out grinded mixer into a bowl and stir continuously in one direction. After a few minutes mixer is light, fluffy, and changes its color.
- Then add salt, hing crushed black pepper, and coriander leaves. Mix well.
- Heat oil in a pan and add vada into it. Fry the vada on medium flame till it becomes crispy and golden brown.
- Serve hot dal vada with chutney, fried chilies, and onion slices.
- For non-fried vada, place an appe pan on the gas. Add 1 tsp oil to each cavity.
- Add the batter to the cavity and cook it on low-medium flame till it becomes crispy from both sides.
- Serve non-fried dal vada with fried chilies and onion slices.
- add slightly hot water to decrease the soaking time of dal.
- Grind dal into a coarse mixture; do not grind into a smooth paste.
- Stir batter in one direction so air particles incorporate into the batter.
- Fry dal vada on medium flame.
- Dalvada tastes great when it is served hot with fried green chili and onion slice.