Dal Vada Recipe | How to Make Gujarati Moong Dal Vada

How to make Moong Dal Vada Recipe at home with step by step photo recipe. This Moong Dal Vada is very popular in the whole Gujarat, especially in Ahmedabad as a popular tasty treat. I’m from Ahmedabad so I just love to eat this Moong Dal Vada. So this is a Gujarati snack which is very enjoyable during the rainy season with slices of onions and fried green chillies with some salt on it. Moong Dal Vada is soft inside and crispy outside.

Gujarati Dal Vada Recipe

Moreover, in Ahmedabad, there are many variations in Moong Dal Vada street by street. But the main ingredients are Yellow Moong Dal and moong dal’s 1⁄4th portion of Chana Dal, Chana Dal gives crunchiness in flitters. However, you can also use chilka green moong dal (moong dal with green skin). And also one of the easiest and popular dal vada recipe which can be prepared by soaking the dal and grounding the dal and deep frying it.

Furthermore, I want to share some suggestions for Gujarati Moong Dal Vada recipe. Firstly, soak the dal for just 4-5 hours and grounding it in a smooth thick paste without water or very little water. Otherwise, Vada may absorb more oil while deep frying it. Also note that it shouldn’t be left for fermentation and instantly has to deep frying. Secondly, add green chillies, ginger and garlic paste in it. And also you can add finely chopped onions and coriander leaves. Lastly, firstly fry the Vada on medium to high flame till just yellow colored and cool down it. And then again fry it on low to medium flame till golden brown. By which, you can get crispier vada as same as outside street vada.

Instructions to Make Gujarati Dal Vada Recipe

1. Firstly, rinse both the dal well in the same bowl and soak for 4-5 hours.

2. Now transfer the dal in a mixer grinder and grind in a coarse form.

3. Then transfer this dal batter in a bowl.

4. Moreover, add green chilli, ginger, garlic paste and salt in it.

5. Furthermore, put vada like bhajiya in hot oil.

6. Now semi deep fry this flitters till yellow color and transfer in a plate.

7. Lastly, deep fry this bhajiya or flitters till golden brown and your Dal Vada is ready to serve.

Tips to Making Dal Vada Recipe

1. Firstly, soak the dal for at least 4-5 hours. And do not add water or add very little water while grounding.
2. Also ground the coarse batter. Do not grind into a fine paste for crispy vada.
3. Secondly, you can add soda or eno for soft pakora.
4. Moreover, you can also add finely chopped onions and coriander leaves which is totally optional.
5. Furthermore, mix or whisk the batter for about 2-3 minutes to gives fluffiness in the batter..
6. Lastly, firstly fry the Vada on medium to high flame till just yellow colored and cool down it. And then again fry it on low to medium flame till golden brown. By which, you can get crispier vada as same as outside street vada.

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