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Latha dal recipe | batata vada with khatti-meethi Gujarati dal | new dal recipe

Latha dal is one pot meal that is converted into a chat packed with flavors from the chatpata batata vada topped with spiced dal, masala peanuts, and sev. It tastes sweet, sour, and spicy and loves by all kinds of age groups. This recipe is super simple to make even more delicious to serve as a meal or evening snack. Do try this!

The key to making tasty latha dal at home are

For latha (or batata vada)

  • Firstly, Besan batter has a pouring and thin coating consistency and coated the backside of the spoon very well. Also, whisk besan batter for 2-3 minutes, so air particles incorporate into it and help to make fluffy batata vada.
  • Secondly, the Taste of vada is slightly spicy and tangy. You can adjust green chili and spices according to your taste.
  • Lastly, Deep fry the vada on medium flame till it is evenly cooked. Do not fry it on high or low flame.

For khatti-meethi dal

  • Firstly, pressure cook dal on medium flame, so it is properly cooked and becomes soft and mashy
  • Secondly, the Consistency of tuvar dal should be slightly liquid so it will easily pour and absorb into batata vada. Once dal is rested it may get thick as it cools down. you may have to add slightly hot water and bring it consistency before reheating it.
  • lastly, dal tastes great when slow-cooked and balanced taste of sweet, sour, and slightly spicy.
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Recipe Video

Latha dal recipe | batata vada with khatti-meethi Gujarati dal | new dal recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Meal
Cuisine Indian
Servings 4 servings


For Boiling dal

  • ½ cup tuvar dal
  • 2 cup water
  • ½ tsp turmeric powder
  • Salt as per taste
  • 1 tbsp oil
  • 2 tbsp peanuts
  • 1.5 cup water to adjust boiling dal consistency

For latha (or batata vada)

  • 500 grm or 5 medium size boiled potatoes
  • ¼ cup chopped onion
  • ¼ cup chopped tomatoes
  • ½ cup finely chopped coriander leaves
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp chaat masala
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 4 tbsp slightly crushed masala peanuts
  • Oil for frying

For besan batter

  • 1 cup besan - gram flour
  • Salt to taste
  • Pinch of hing
  • ¼ tsp ajwain
  • ¼ tsp turmeric powder
  • 1/8 or pinch of baking soda
  • ¾ cup Water or as required besen batter
  • 1 tbsp hot oil

For khatti-meethi and spicy dal

  • 3 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • 1 bay leaf
  • 2 dry red chilli
  • 2 cloves
  • 1 inch cinnemon
  • 1 star anise
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • ¾ cup finely chopped onion
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ cup chopped tomatoes
  • Salt to taste
  • Boiled toor dal
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • ½ tsp garam masala
  • Some coriander leaves

For assembling

  • Latha - batata vada
  • Khatti-meethi and spicy dal
  • Chopped onion
  • Chopped tomatoes
  • Chat masala
  • Masala peanuts
  • Sev
  • Some coriander leaves


Making dal

  • Wash dal and add it into the pressure cooker. Also add 2 cup water, turmeric powder, salt, and 1 tbsp oil and mix well. Then add 2 tbsp peanuts into the center and cover the lid.
  • Pressure Cook for 4-5 whistle on medium flame or until dal is tender. Cooking time may vary depending on the texture of the dal.
  • After 4 whistle dal is properly cooked, mash the cooked dal with a whisker and add 1 to 1.5 cups of water to adjust the dal consistency.
  • Now in a kadai, add oil, cumin seeds, mustard seeds, pinch of hing, bay leaf, dry red chili, star anise, cinnamon, cloves, green chili-ginger paste, and sauté it
  • Then add chopped onion and sauté till it becomes translucent.
  • Now lower the flame, and add turmeric powder, red chili powder, and coriander powder. Sauté it.
  • Then add chopped tomatoes and salt. sauté till tomato become soft.
  • Now add boiled dal and mix well. Then lower the flame and simmer dal for 10-12 minutes.
  • Then add lemon juice, sugar, garam masala, and some coriander leaves. mix well.
  • Khatti-meethi and spicy dal are ready.

Making besan batter

  • In a mixing bowl, add the besan, turmeric powder, ajwain, hing, salt, and baking soda and mix well.
  • add water gradually to make a smooth and thin coating consistency of batter also make sure there should not be any lumps.
  • Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, and make sure the consistency of the batter should not be too thick or too thin, it should be in flowing consistency.
  • Once whisked well, let the batter rest for a minimum time of 10 minutes.

Making latha (batata vada)

  • In a mixing bowl, mash boiled potatoes.
  • Then add chopped onion, chopped tomatoes, coriander leaves, green chili paste, ginger paste, salt, turmeric powder, coriander powder, red chili powder, garam masala, chat masala, lemon juice, sugar, and crushed masala peanuts. mix well.
  • aloo masala is ready.
  • now make a round shape ball from the masala and keep it aside.
  • Set oil on medium heat for deep frying.
  • Whisk the batter once again & add 1 tbsp hot oil to it.
  • coat masala ball with the besan batter.
  • Add coated vada balls in hot oil for deep frying, deep fry in hot oil on medium flame until they are crispy & golden brown.
  • Now drain off over wire rack and fry all vada into the same way.
  • Enjoy the (batata vada) with dal or your choice of chutney

Assembling latha dal

  • On a plate, take one latha (batata vada) and press it slightly.
  • Then spread dal on it.
  • Now sprinkle chopped onion, tomatoes, chat masala, masala peanuts, sev, and coriander leaves on it.
  • Latha dal is ready to serve.


For latha (batata vada)
  • Cool down boiled potatoes completely so there will be no moisture in it.
  • Crushed masala peanut gives a nutty flavor to the masala. you can use salted peanuts instead of it.
For besan batter
  • The batter has a medium thick consistency and coated the backside of the spoon very well.
  • Whisk batter in one direction so air particles incorporate into it.
  • Rest batter for 10 minutes so gram flour is properly soaked.
For khatti-meethi dal
  • The consistency of dal is slightly thin, so it will absorb into vada. You can add hot water to adjust it.
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