Dalvada recipe | Gujarati dalvada recipe | how to make moongdal vada

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.

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Recipe card for Gujarati dal vada

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Prep Time 5 mins

Cook Time 30 mins

Soaking time 4 hrs

Total Time 4 hrs 35 mins

Course Snack

Cuisine Gujarati, Indian

Servings 5

Ingredients

  

• 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

Instructions

 

• 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.

Notes

• 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.