Mixed dal vada easy pakora recipe made with 4 types of lentils, regular spices, and herbs. It is also known as dal vada and required very less ingredients to make it. Originally dalvada was made with only moong dal but in this recipe, I used mixed dal to make it healthier. it is a crispy and soft deep-fried snack loved by kids and all age groups. 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 four types of lentils green and yellow moong dal, chana dal, and urad dal. You can use any lentils but the proportion of moong dal is more than other lentils.
- Grind soaked dal into 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.
- Lastly, Fry dal vada on medium flame till it becomes crispy and golden brown on both sides.
Mixed dal dalvada | how to make mixed dal dalvada | Gujarati dalvada
- ½ cup green moong dal
- ½ cup yellow moong dal
- ¼ cup chana dal
- ¼ cup udad dal
- 6-7 green chilli
- 1 inch ginger
- Salt to taste
- Pinch of hing
- 1 tbsp crushed black pepper
- ½ cup coriander leaves
- ¼ tsp baking soda
- Oil for deep frying
- Wash and soak green and yellow moong dal, chana dal, and urad dal for 4-5 hours.
- Then remove soaked dal water and add dal into mixer jar with green chili and ginger. Add little 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.
- Now add baking soda and some hot oil. Mix well into the batter.
- Heat oil in a pan and add vada into it. Fry vada on medium flame till it becomes crispy and golden brown.
- Serve hot dal vada with chutney, 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 slices.