Instant Dal Vada is a quick, easy, and super-tasty snack made using leftover green moong sabzi, flour, vegetables, and a few basic spices. It is a great way to turn leftover sabzi into a delicious evening snack that the whole family will enjoy.
Unlike the traditional method of soaking and grinding dal, this instant version saves time and requires very little preparation. The green moong is ground together with besan and rice flour to make a thick batter, and then vegetables and spices are added to give the vada a delicious flavour and texture.
These dal vadas are crispy and golden on the outside, soft and flavorful on the inside, and taste especially delicious when served hot and fresh from the oil. I also share my green chutney recipe, which pairs perfectly with these crispy vadas. Do try this easy and delicious Instant Dal Vada recipe!
The key to making crispy instant dal vada at home are
- Making Instant Dal Vada Batter:Â First, I use leftover green moong sabzi to make these instant dal vadas. Add besan and rice flour along with the moong. Besan helps bind the batter and adds flavor, while rice flour gives the vadas a crispy texture. The batter should be thick, so do not add too much water while grinding.
- Masala for the Batter:Â Whisk the ground batter in one direction so that air is incorporated into it, making the batter light and fluffy. Add chopped onion, green chilli, and regular spices to make the dal vadas more flavorful. Adding baking soda helps make the vadas soft and fluffy.
- Frying Technique:Â Heat the oil well before frying. Fry the dal vadas on high heat for the first few seconds so they hold their shape. Then reduce the heat to medium and continue frying until they are evenly cooked, crispy, and golden brown.
- Serving:Â Gujarati Dal Vadas taste best when served hot with fried green chillies, sliced onions, your favorite chutney, and a cup of hot tea.
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Recipe video
Instant dal vada recipe | Green moong dalvada | mag na vada
Ingredients
- 1 cup leftover green moong sabzi
- ½ cup besan
- ½ cup rice flour
- ½ cup water or as required
- ¼ cup chopped onion
- 3-4 chopped spicy green chilli
- 1 tsp ginger paste
- Salt to taste
- ½ tsp ajwain
- 1 tsp fennel seeds
- 1 tsp coarsely crush black pepper
- ¼ tsp baking soda
- 1 tsp lemon juice
- Some coriander leaves
- Oil for frying
- Serve with onion slices and fried green chilli
Instructions
- In a mixer jar, add 1 cup leftover green moong sabzi, ½ cup besan, ½ cup rice flour, and ½ cup water. Grind everything into a thick batter. Do not add more water while grinding, as the batter should remain thick.
- Transfer the batter to a mixing bowl and whisk it continuously for 3–4 minutes until it becomes light and fluffy.
- Add ¼ cup finely chopped onion, 2–3 chopped green chilies, 1 tsp ginger paste, salt to taste, ½ tsp ajwain, 1 tsp fennel seeds, 1 tsp coarsely crushed black pepper, ¼ tsp baking soda, 1 tsp lemon juice, and some finely chopped coriander leaves. Mix everything well. The batter is now ready for frying.
- Heat oil for deep frying. Using your fingers and thumb, carefully drop small portions of the batter into the hot oil.
- Keep the flame high initially so the vadas hold their shape. Then reduce the flame to medium and fry until the vadas are golden brown and crispy on all sides.
- Serve these hot and crispy Instant Dal Vadas with sliced onions, fried green chilies, and a cup of tea.
Notes
- The proportion of the flour mixture should be equal to the moong dal.
- Do not add too much water while grinding the batter.
- The batter should be thick and smooth.
- Whisk the batter for about 2 minutes to make it light and fluffy.
- Fry the dal vadas over medium heat until they are golden brown and crispy.