Dalvada is a popular Gujarati street food made with green moong dal and regular spices. Originally it is a deep-fried pakoda 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, sliced onion, and a cup of tea or can also be served as a side dish to lunch or dinner. Do try this!
The key to making tasty dal dalvada at home are
- 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 dal vada
- 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
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 mixer jar with green chilli and ginger. Do not add any water and Grind batter into coarse paste.
Take out grinded mixer into bowl and stir continuously in one direction. After few minutes mixer is light, fluffy and changes its colour.
Then add salt, hing crushed black pepper and coriander leaves. Mix well.
Heat oil in pan and add vada into it. Fry vada on medium flame till it become crispy and golden brown.
Serve hot dal vada with chutney, fried chillies and onion slices.
For non-fried vada, place appe pan on gas. Add 1 tsp oil in each cavity.
Add batter in cavity and cook it on low-medium flame till it become crispy from both the sides.
Serve non-fried dal vada with fried chillies 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 in the batter.
- Fry dal vada on medium flame.
- Dalvada tastes great when it is served hot with fried green chili and onion slices.