Dal Vada Recipe (Gujarati Moong Dalwada)
Moong dal vada recipe, simply the best and so addicting. This Gujarati dalwada tastes best with sliced onions and fried green chilies.
Chilkewali moong dal
(Moong dal with skin)
to soak the dal
Cilantro or coriander leaves
for deep frying
thinly sliced (to serve on side)
slit and deep fried (to serve on side)
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 information is a rough estimate for 1 serving
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