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Dalvada recipe | Gujarati dalvada recipe

Dalvada recipe | Gujarati dalvada recipe
Dal vada

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 video

Dal vadaDal vada

Recipe card for dal vada

Nehas Cook Book

Prep Time 5 mins

Cook Time 30 mins

Soaking time 5 hrs

Total Time 5 hrs 35 mins

Course Snacks, Street food

Cuisine Indian

  • 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.
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