Dal vada is a nutritious appetizer. In South India, it is made with chana dal. In North India, moong dal is used to make it. Some people use a mixture of chana dal, moong dal, and urad dal. You have to soak dals in water for 3-4 hours, drain the water and then grind it to a coarse paste.
Here, I am giving the recipe for dal vada by using a readymade dal vada mix where moong dal is used.
Ingredients:
- 1 pack of dal vada mix
- 1 cup chopped onions
- ¼ cup chopped cilantro
- 2-3 garlic cloves
- 2-3 green chilies
- 1-inch ginger piece
- Fistful of curry leaves
Method:
- Crush garlic, ginger, green chilies, and curry leaves into a paste
- Keep it aside
- Take the dal vada mixture in a bowl
- Add chopped onions, cilantro, and paste of other ingredients to it
- Mix well
- By adding small portions of water, make a thick batter
- Heat the oil for deep frying on medium heat
- Wet your both palms
- Take a spoonful of batter and make a round ball
- Place the ball on the left pam and press with the right palm (not fingers) to flatten it
- You can make a few vadas before starting to fry them
- Check the oil temperature by dropping a small portion of the batter in the oil. If it comes up steadily and quickly, the oil is hot enough for frying
- Now carefully slid the prepared dal vada into the hot oil one by one
- Fry them for a couple of minutes and then turn them over with a spoon and fry the other side
- Fry them until they become golden and crisp
- Then remove them from the oil and place them on a kitchen paper towel to get rid of extra oil
Air fryer vada: You can make these vada in an air fryer in place of deep oil frying.
- Preheat the air fryer to 400 F
- Place vada on the plate
- Fry it for 20 minutes
- Vada should be golden in color
- Take them out of the air fryer and serve hot.
Back to Savi’s Kitchen!