Gujarati Dal Vada
Plant-based, rich in flavor, and incredibly enticing, crafting this Gujarati Dal Vada at home is a breeze, demanding only a few basic ingredients.
Ingredients
- 3 cups Chilka Moong Dal Split Moong dal with skin
- 2-inch Ginger
- 5-6 green chilies Adjust according to your taste.
- 2 teaspoon salt or to taste.
- 2 teaspoon cumin seeds
- ¾ cup dinely chopped cilantro
- 1 cup finely chopped onion.
- ¼ teaspoon hing Avoid making gluten-free
- Oil for frying
Instructions
Soaking Moong Dal
- Rinse chilka moong dal a couple of times in water.
- Soak the lentils in 6 cups of water for 4 to 5 hours.
- After the soaking time, rub the dal between your fingers, so most of the skin will come off. Keep rubbing and massaging till 80% of the skin is came off the dal. You can see now that very few dal have skin.
- Now drain the water and the skin will float on top, remove that too. Drain the soaked lentils very well. There should be no water in the soaked dal.
Making Dal Vada Mixture
- Then add the soaked lentils, green chilies, and ginger to a mixer-grinder or food processor. A food processor works best here as we want coarse batter.
- Without adding any water, grind to a coarse mixture. If you are not able to grind at all, then add 1 to 2 tablespoons of water.
- Remove the batter to a bowl and add salt. Mix and stir vigorously with your clean hand for about 3 to 4 minutes. It will make the batter light, airy and fluffy. This makes light and spongy dal vada without adding any baking soda.
- Now add chopped cilantro, onion, cumin seeds, and hing (Skip for gluten-free version). Mix everything well.
- Check the taste and add more salt if needed.
Frying
- Heat oil for deep frying in a Kadai or pan on medium heat.
- Once the oil is hot, drop marble-sized batter with your hand or a spoon, I like to make small dal vada. You can make them according to your preferred size.Drop a few vadas at a time. Dont overcrowd the frying pan.
- Let the vada fry for a minute untouched. then flip the vadas.Now Keep moving and frying till they become golden and crisp.
- Remove it to a paper towel-lined plate to get rid of extra oil.
- Fry the remaining dal vada this way in batches.
- In the end, fry green chilies in the hot oil.
- Serve the dal vada with onion, fried chilies, and hot up chai.
Nutrition
Calories: 358kcalCarbohydrates: 34gProtein: 13gFat: 19gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 467mgPotassium: 36mgFiber: 6gSugar: 2gVitamin A: 172IUVitamin C: 4mgCalcium: 28mgIron: 2mg
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