Moong dal vada, simply the best and so delicious. These are golden and crispy from the outside and soft, spongy, and fluffy from the inside. These Gujarati dalwada are incredibly easy to make at home and require 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. It also makes a truly delicious appetizer for small get-togethers, parties, or any occasion in between.

Moong dal vada served with fried chili and sliced onions.

There’s a reason I always come here for Moong Dal Vada recipe. It’s just flawless. The simplicity of the recipe, combined with its perfect results, makes it so delicious. Thank you, for sharing perfection on a plate! ⭐⭐⭐⭐⭐
– Kalyani Chikshe

About This Dal Vada Recipe

These are made using chilka moong dal (moong dal with green skin on).
It is different from moong dal pakoda, which is made using yellow moong dal (without skin).
Crispy from outside and soft, fluffy inside.
Perfect for entertaining, monsoon cravings, or anytime snacking.
Vegan and gluten-free (if made without hing).

This moong dal vada is very popular across Gujarat, especially in Ahmedabad. Street vendors commonly sell these dalwada hot and fresh, wrapped in newspaper. The flavor and texture are so good that you can’t stop at just one.

Since moving to the USA, I missed having access to authentic street-style dalwada. So I recreated them at home, and trust me, these turned out just like the ones from the stalls—crispy, flavorful, and perfect.

Why You’ll Love It:

Uses simple pantry ingredients.
No baking soda or eno needed, yet the vadas are perfectly fluffy.
Tastes just like Gujarati street-style dalwada.

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

How To Make Gujarati Dalwada? (Pics)

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.

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 has come off the dal.

Skin of the dal is removed and showing in hand.

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

Draining the water along with removed skin.

You can see now that very few dal have skin.

Take drained dal in a grinder jar. Add green chilies, ginger, and cilantro. Add 1-2 tablespoons of water only.
NOTE: If you don’t have Indian style grinder (e.g. Preethi) then use food processor.

Grind it into a thick, coarse paste.

Ground dal vada batter into coarse paste.

NOTE: Do not add too much water because we need a really thick batter.

Thick coarse dal vada batter showing with spoon.

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

Expert Tips To Make The BEST Dal Vada

Soaking Time: Soak dal for at least 4 hours. Do not rush this step.
Want to skip the rubbing and removing skin steps? Use half yellow moong dal (without skin) and half moong dal with skin.
Batter Consistency: It has to be really thick and coarse. So make sure to add only a tablespoon or two of water only. Use pulse mode to avoid making smooth batter.
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.

Dalwada served with fried green chilies and sliced onion.

Check Out Other Vada Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Dal Vada Recipe (Gujarati Moong Dalwada)

4.82 from 11 votes

Moong dal vada recipe, simply the best and so delicious. This Gujarati dalwada tastes best with sliced onions and fried green chilies.

Kanan

Prep Time 4

Cook Time 15

Total Time 4 15

Serving Size

US measuring cups are used (1 cup = 240 ml)

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)

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 will 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.

Notes

Soaking Time: Soak dal for at least 4 hours. Do not rush this step.

Want to skip the rubbing and removing skin steps? Use half yellow moong dal (without skin) and half moong dal with skin.

Batter Consistency: It has to be really thick and coarse. So make sure to add only a tablespoon or two of water only. Use pulse mode to avoid making smooth batter.

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.

Nutrition

4.82 from 11 votes (5 ratings without comment)

19 Comments

Bea says:

January 27, 2022 at 11:44 am

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

1. Kanan Patel says:
  
  January 28, 2022 at 8:54 am
  
  You can freeze the batter.
  But the fried vada will lose crisp texture after freezing.
  
Gladis says:

September 1, 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 😉

1. Kanan Patel says:
  
  September 2, 2020 at 10:09 am
  
  Glad that you liked this recipe.

Dal Vada Recipe (Gujarati Moong Dalwada)