Dal vada recipe
Dal vada is one of the best memory of train journey in India.It is protein rich & stays as it is for hours.
Servings: 4
Equipment
- kadai/frying pan (traditional method)
- or air fryer for low oil version
- Grinder
Ingredients
- ⅓ cup chana daal Keep 1 tablespoon aside
- ⅔ cup moong daal
- 2 tablespoon flax seeds powdered,replacable with rice flour
- 1 small onion chopped
- 1 Green chilli chopped
- Handful curry leaves chopped
- 1 tablespoon coriander leaves chopped
- Salt as per taste
For frying: Oil
Instructions
- Soak mung dal along with channa dal in 2 cups of water for 3-4 hours
- Drain all the excess water
- Blend it with minimal water until it forms a smooth paste(very important, use minimal water)
- Add 2 tablespoon flax seed powder/rice flour to it
- Add onion, salt, chopped coriander, curry leaves and green chillies.
- Make small patties out of the above mixture.
- In a bowl, mix the batter with remaining channa dal (1 tablespoon that was kept aside)
For traditional frying
- On a medium flame,heat oil in a kadai.
- Fry them golden brown, by taking little amount of batter as a patty one by one.
- Repeat until batter is finished.
For air fryer method
- Pre heat the air fryer for 10 minutes at 180 deg C.
- Line all the vadas in an air fryer basket lined up with baking sheet.
- Cook the vada 180C for 10 mins and then 180 deg C for 8 mins. Spray with oil in between.
- Serve hot with coconut chutney or tomato ketchup.
Notes
Use minimal water to grind the dal. If there is more water then the vada won't turn out good. Adding any more rice flour will also not help. In this case, its better to soak the cooked vada in water and use them as dahi vada.