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    Home » Breakfasts / Snacks

    Dal Vada Recipe (Gujarati Moong Dalwada)

    Published: Sep 18, 2019 · Last Modified: Apr 13, 2020 by Kanan Patel / 13 Comments

    Jump to Recipe Pin Recipe
    Dal Vada Recipe (Gujarati Moong Dalwada) pin

    Moong dal vada, simply the best and so delicious. These are golden crispy from outside and soft, spongy, fluffy from inside. Plus these Gujarati dalwada are easy to make at home and requires only a handful of ingredients.

    This Gujarati snack is best enjoyed during the rainy season with sliced onions and fried green chilies on the side and of course a hot cup of tea. This makes a truly delicious appetizer for small get-together, party or any occasion in between.

    moong dal vada recipe

    Gujarati Moong Dal Vada Recipe

    This moong dal vada is so popular all over Gujarat, especially in Ahmedabad. You will see many street vendors selling them. They give you the hot, fried dalwada wrapped into the newspaper. Those are so addictive that I can’t stop eating them.

    Now that I moved to the USA, I don’t get them here. So I have made homemade dal vada and trust me these turned out the same as street stalls, so good, perfect and addictive.

    This Gujarati dal vada is different than moong dal pakoda. In this recipe, we are using chilka moong dal (moong dal with skin), while to make moong dal pakoda, yellow moong dal is used.

    These crispy dal vada are perfect for entertaining. They are best eaten hot so you get the best of that crispy outside goodness, but they taste just as great at room temperature too. While the outer layer won’t be as crispy, but they’ll be still addictive and flavorful.

    Check out more Indian starter recipes (appetizers for entertaining)
    Hara bhara kabab // Veg cutlet // Samosa // Veg kofta // Palak pakoda

    How to make dal vada?

    1) Measure and take moong dal with skin (chilka moong dal). Take into the colander or strainer and wash under running cold water till water runs clear. Rinse them in a bowl 3-4 times or till the water is not cloudy anymore.
    moong dal with skin

    2) Soak in enough water for 4-5 hours. Water should be 2-3 inches above the dal.
    soaked dal

    3) After the soaking time, rub the dal between your fingers, so most of the skin will come off.
    rubbing the dal between fingers

    4) Keep rubbing and massaging till 70% of the skin is came off the dal.
    skin of the dal is removed

    5) Now drain the water and skin will float on top, remove that too.
    draining the water

    6) You can see now that very few dal has skin.
    soaked, drained dal

    7) Take drained dal in a grinder jar. Add green chilies, ginger, and cilantro. Add 1-2 tablespoons of water only.
    dal vada ingredients in a mixer jar

    8) Grind it into a thick, coarse paste.
    ground into coarse paste

    9) NOTE: Do not add too much water because we need a really thick batter.
    thick coarse dal vada batter

    10) Remove the batter in a bowl, add salt and hing.
    adding salt and hing

    11) Mix and stir vigorously so the batter becomes light and fluffy. This makes light and spongy dal vada without adding any baking soda.
    dalwada batter

    12) While you are stirring the batter, heat the oil for deep frying on medium heat. Once hot add a spoonful of batter by using a large spoon or your hand.
    frying dal vada

    13) Keep moving and frying till they are crispy and golden brown from all the sides. Remove it to a paper towel-lined plate and fry similarly rest of them.
    fried dal vada

    In the end, fry green chilies into the hot oil. And serve piping hot vada with sliced onions and fried chili.

    Dal Vada Recipe (Gujarati Moong Dalwada)

    Tips to make BEST Dal Vada:

    • Soak the dal for at least 4 hours.
    • Want to skip the rubbing and removing skin steps? Use half of yellow moong dal (without skin) and half of moong dal with skin.
    • Keep the batter really thick, so add very little water while grinding.
    • Also, make the coarse batter. Do not grind into a fine paste.
    • Do stir or whisk the batter really well for about 2-3 minutes to aerate and fluff up the batter. This makes the spongy, light and fluffy dal vada from inside.
    • For a variation, you can add 2-3 cloves of garlic while grinding the dal.

    Check out more vada recipes
    Medu vada // Sabudana vada // Sweet corn vada // Batata vada // Bajri vada // Dahi vada

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    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Dal Vada Recipe (Gujarati Moong Dalwada)
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    Dal Vada Recipe (Gujarati Moong Dalwada)

    4.75 from 8 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Moong dal vada recipe, simply the best and so addicting. This Gujarati dalwada tastes best with sliced onions and fried green chilies.
    Author: Kanan
    Course: Snack
    Cuisine: Gujarati
    Calories: 290kcal
    Servings 4
    Prep Time 4 hours hours
    Cook Time 15 minutes minutes
    Total Time 4 hours hours 15 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 cup Chilkewali moong dal (Moong dal with skin)
    • Water to soak the dal
    • 2-3 Green chilies
    • ½ inch Ginger
    • 2 tablespoons Cilantro or coriander leaves
    • 2 tablespoons Water for grinding
    • Salt to taste
    • ¼ teaspoon Hing (Asafoetida)
    • Oil for deep frying
    • Red onion thinly sliced (to serve on side)
    • Green chilies slit and deep fried (to serve on side)
    Prevent your screen from going dark

    Instructions 

    • Wash the dal under running cold water till water runs clear. Rinse them in a bowl 3-4 times or till the water is not cloudy anymore.
    • Soak in enough water for 4-5 hours. Water should be 2-3 inches above the dal.
    • After the soaking time, rub the dal between your fingers, so most of the skin will come off.
    • Keep rubbing and massaging till 70% of the skin is came off the dal.
    • Now drain the water and skin will float on top, remove that too.
    • You can see now that very few dal has skin.
    • Take drained dal in a grinder jar. Add green chilies, ginger, and cilantro. Add 1-2 tablespoons of water only.
    • Grind it into a thick, coarse paste. NOTE: Do not add too much water because we need a really thick batter.
    • Remove the batter in a bowl, add salt and hing.
    • Mix and stir vigorously so the batter becomes light and fluffy. This makes light and spongy dal vada without adding any baking soda.
    • While you are stirring the batter, heat the oil for deep frying on medium heat. Once hot add a spoonful of batter by using a large spoon or your hand.
    • Keep moving and frying till they are crispy and golden brown from all the sides. Remove it to a paper towel-lined plate and fry similarly rest of them.

    Nutrition

    Calories: 290kcal | Carbohydrates: 8.5g | Protein: 3.4g | Fat: 27.4g | Saturated Fat: 3.5g | Cholesterol: 0mg | Sodium: 586mg | Potassium: 19mg | Fiber: 1.5g | Sugar: 0.4g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Bea

      January 27, 2022 at 11:44 am

      This was delicious !!!! Can one make a big batch of dough and freeze?

      Reply
      • Kanan Patel

        January 28, 2022 at 8:54 am

        You can freeze the batter.
        But the fried vada will lose crisp texture after freezing.

        Reply
    2. Gladis

      September 01, 2020 at 5:46 pm

      Excelente! I’m Hispanic I ove this recipe is so delicious. For Latino you most use extra cilantro an cilantro 😉5 stars

      Reply
      • Kanan Patel

        September 02, 2020 at 10:09 am

        Glad that you liked this recipe.

        Reply
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