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Dal vada recipe with tips | Gujarati dal vada | moong dal vada

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 20 minutes
Soaking & resting time 4 hours 30 minutes
Total Time 4 hours 55 minutes
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 2 cup green moong dal
  • ½ cup water or as required
  • Salt to taste
  • 1 tbsp coarsely crushed black pepper
  • 4-5 chopped green chilli
  • ½ cup coriander leaves
  • 1 tbsp hot oil
  • 1 tsp hing
  • Oil for frying

Instructions

  • Making Gujarati Dal Vada:
  • In a mixing bowl, add 2 cups of green moong dal and wash it thoroughly. Add enough water and soak the dal for 4 hours.
  • Once the dal is properly soaked, rub it gently between your hands to loosen and remove the outer skin. Rinse and discard as much of the skin as possible.
  • Drain the soaked dal completely. Transfer it to a mixer jar, add ½ cup water, and grind it into a thick and coarse batter. Do not grind it into a smooth paste.
  • Transfer the batter to a mixing bowl and whisk it for 3–4 minutes until it becomes light and fluffy.
  • Cover the batter and let it rest for 30 minutes.
  • After resting, add salt to taste, 1 tbsp crushed black pepper, 4–5 finely chopped green chilies, ½ cup chopped coriander leaves, 1 tbsp hot oil, and 1 tsp hing (asafoetida). Mix everything well. The batter is now ready.
  • 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 it to medium and fry until they turn golden brown and crispy from all sides.
  • Serve the hot and crispy Dal Vadas with sliced onions, fried green chilies, and tea.

Notes

  • Do not soak the moong dal for too long.
  • Rub the soaked moong dal gently to remove its outer skin.
  • Do not add too much water while grinding the dal.
  • Whisk the ground batter well until it becomes light and fluffy.
  • Let the batter rest for 30 minutes before frying.
  • If the batter becomes too thin, add a little rava (semolina). It will absorb the excess water and help thicken the batter.
  • Start frying the dal vadas over a high flame so they hold their shape, then reduce the flame to medium and fry until they are golden brown and crispy.