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Dal vada witj chutney

Dal Vada

Dal Vada, also known as Parippu Vada in South India and Moong Dal Vada in the North, are savoury, crisp fritters made from a coarse paste of lentils and spices. The Gujarati version often uses a mix of moong dal and urad dal and is flavoured with onions, chilies, and coriander.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup yellow moong dal split yellow gram
  • ¼ cup chana dal optional, for crispness
  • 1 large onion finely chopped
  • 2-3 green chilies finely chopped
  • 1- inch ginger finely chopped
  • A handful of chopped fresh coriander leaves
  • A pinch of asafoetida hing
  • Salt to taste
  • Oil for deep-frying

Equipment

  • Grinder/blender
  • Mixing bowl
  • Kadai or deep frying pan

Method
 

  1. Wash and soak the moong dal and chana dal for at least 2-3 hours.
  2. Drain the water completely.
  3. Grind the lentils into a coarse paste without adding any water. The texture should be
  4. grainy, not smooth.
  5. Transfer the paste to a mixing bowl.
  6. Add the chopped onion, green chilies, ginger, coriander leaves, asafoetida, and salt.
  7. Mix everything well.
  8. Heat oil in a kadai for deep-frying.
  9. Wet your hands, take a small portion of the mixture, and flatten it slightly between your
  10. palms to form a small, rough patty.
  11. Carefully slide the vada into the medium-hot oil.
  12. Fry the vadas in batches on medium heat, turning them over, until they are deep golden
  13. brown and crisp on both sides.
  14. Remove with a slotted spoon and drain on paper towels.
  15. Serve hot with green chutney or ketchup.

Notes

● Grinding the dal coarsely is essential for the characteristic crispy texture.
● Do not add any water while grinding, as the moisture from the soaked dal is usually
sufficient. A wet batter will make the vadas absorb a lot of oil.
● The addition of onions makes the vadas flavourful and gives them a lovely texture.