March 24, 2024

Moong Dal Vada – GF & V

Moong Dal Vada is a very popular snack from Gujarat. This is originated from Ahmedabad, Gujarat. This recipe is simply delicious, gluten-free and vegan. Gujarati Dal Vada is always the best recipe and only require minimum handful ingredients.

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I can’t stop myself imaging of having cup of tea with these moong dal vadas and watching beautiful rain. It’s truly breathtaking atmosphere to imagine and enjoying these vadas. You can prepare some extras and freeze this too. I like to make on same day as it doesn’t require any lengthy process.

If you have ever visited Gujarat, you must have seen on food street vendor selling these vadas. This Gujarati snack is best enjoyed during the rainy season with sliced cut onions and fried green chilies on the side and of course a hot cup of tea. This makes a truly delicious appetizer for small get- together, party or any occasion in between.

What is Moong Dal Vada?

Moong dal vada is gluten-free and vegan Gujarati snack or appetizer. Moong Dal Vadas are simple and easy to make. You can make with minimal time with minimal ingredients.

You will see many street vendors selling them. They give you the hot, fried dalwada wrapped into the newspaper. Those are so addictive that I can’t stop eating them. After I moved in here it’s so hard to get every street food here. So I started making at home and trust me this recipe has much much batter taste than vendor.

This Gujarati dal Vada recipe I have made of split green moong dal and yellow moong dal. These crispy dal vada are perfect for entertaining.

Ingredients :

Moong Dal: Here you can take any kind of split moong dal. I take half green split moong dal and half yellow split moong dal.
Spices: This recipe doesn’t require that many spices. Some spices like salt, cumin seeds, turmeric can be used in this recipe.
Curry Leaves: I like to add curry leaves into this. It enhances the taste and gives amazing flavor.
Ginger And Chili: Chopped ginger and chilies are used in this recipe. You can use ginger chili paste too.
Onions: Adding chopped onions really take this recipe another level. If you are jain, you can skip it.
Fennel Seeds: The main secret ingredient of this recipe is fennel seeds or variyali. IF you will add fennel seeds, trust me it will taste amazing.
Baking Soda: Baking soda is optional. I also add sometimes.
Cilantro: Chopped cilantro is using in this recipe.

Method of Moong Dal Vada:

In a bowl measure and take 1 cup of green split moong dal and 1 cup of yellow split moong daal. wash these daals well and soak these dals for 4 hours.

After 4 hours drain the water completely. Rinse the Daal with your hands and drain the excess water.

Transfer the Daal into food processor or grinder whatever you are using. Do not add water into this. Grind the daal on pulse mode for coarse batter. Transfer the batter into a mixing bowl.

Add Chopped onion, cilantro, cumin seeds, turmeric, curry leaves, chopped ginger chili, fennel seeds and salt to taste into this. Mix this batter well.

Add baking soda if you like it or you can completely skip it. Mix well and keep it aside.
Prepare the oil to fry these vadas. Once the oil gets hot, start frying vadas in small medium size. Deep fry these until they turn out golden crispy.
When all moong dal Vadas are done, take them out and place on paper towel so the the paper towel absorb extra oil. Serve these into a serving plate with sliced cut onion, peanut chutney and fried green chilies.

Moong Dal Vada – GF & V

5 from 1 vote

Recipe by Shruti Naik Course: Appetizers, SnacksCuisine: Indian

Servings

servings

Prep time

hour

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hours

Ingredients

1 cup green split moongdal
1 cup yellow split moongdal
1 tbsp ginger chili paste or Chopped ginger chili
1 tsp cumin seeds
1 tbsp fennel seeds
1/4 cup chopped onions
1/4 cup cilantro
4 curry leaves
salt to taste
1 tsp turmeric
oil for frying

Directions

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 food processor. Add green chilies, ginger. Do not add water.
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, chopped onions, cilantro, curry leaves, fennel seeds, cumin seeds.
10. Mix and stir vigorously so the batter becomes light and fluffy. This makes light and spongy dal vada without adding any baking soda.
11. 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.
12. Keep moving and frying till they are crispy and golden brown from all the sides. Remove it to a paper towel-lined