Thursday, July 12, 2018

Gujarati Dal Vada/Moongdal Wada/Gujarati na Daal Vada

If you love deep fried beauties for your evening snacks, you should definitely give a try to this gluten free vadas. Actually Gujarati na Daal vada are quite a famous street food as they are sold by street vendors. Though this dal vada is known very much as tea time snacks during monsoon days, this dal vada got its origin from Ahmedabad where these crispy fritters are easily available in tea shops and many public stations. Gujarati dal vada is prominently prepared with either split yellow moongdals or else split green moongdals, yes this vada is completely prepared with just moongdal. However if you look for dal vada in other parts of India, most of the dal vadas calls for channa dal which is not needed for dishing out this crispy moongdal loaded Gujarati vadas.

Moongdal Vada, Dal wada


Am running this week's blogging marathon with Indian Regional dishes as theme, hence i couldnt stop myself making this dangerously addictive Gujarati Na Daal Vada for this week's theme. For the first day of this week's theme, i picked a delectable egg curry from Punjabi cuisine and for the second day, i couldnt stop myself to post my favourite Chettinad Prawn Masala and am finishing this week's theme with some crispy Fritters. Easy to make and fry this Moongdal vada calls for usual ingredients which is quite available in everyone's pantry. Give a try and enjoy these fritters with a cup of Masala chai and do let me know how these two makes a prefect pair.

Dal wada, Gujarati Dal vada

Recipe Source: Jagruti
1/2cup Yellow moongdal
1/2cup Green split moong dal
1tbsp Ginger (chopped)
3 Green chillies (chopped)
3 Garlic cloves
1//2tsp Baking soda
1 Onion (chopped)
Coriander leaves
Salt
Oil for deep frying

Soak both the dals for 5-6 hours, wash thoroughly and grind as bit coarse paste with ginger, garlic and green chillies with enough water.

Remove the batter and add the baking soda, chopped onions, coriander leaves, salt.

Mix well and make sure that the vada batter must be in dropping consistency.

Gujarati Dal Wada, Moongdal Vada

Heat oil for deep frying, drop a spoonful of vada batter and fry the vadas in small batches.

Dont overcrowd and once they turns golden brown, strain them and place them in paper towel.

Serve hot with spicy chutney.

Gujarathi Vada, Dal Wada

BMLogo


10 comments:

shweta said... Reply To This Comment

This definitely is a delicious snack !! You have tempted me to make this again now !! I have had this north-indian version of "Ram Laddoo". It is served with radish and chutney.

Varadas Kitchen said... Reply To This Comment

It is interesting that this vada is made with just one dal instead of the usual mixture of dals. Nice snack.

Farah Saleem azeez said... Reply To This Comment

even i have made only masala vadas using chana dal....never tried with moong dal priya! everything is possible i guess............looks super crisp!

Srivalli said... Reply To This Comment

This is surely a snack to dig in especially now with rains gracing us!

Sowmya :) said... Reply To This Comment

That is a lovely version of the masala paruppu vadai...these look so crunchy and tasty! Would be a lovely snack for kidsand adults alike!

vaishali sabnani said... Reply To This Comment

Dalwada is a hit Street Food of our state , but onion is not used by the street vendors . They serve the vadas with sliced onions and fried green chillies .
This is one vada which we all love and enjoy , specially in monsoon .

Harini R said... Reply To This Comment

Can never say no to these beauties. Look perfect for a rainy day!

Ritu Tangri said... Reply To This Comment

As rains are pouring in, this moong dal vada is apt to enjoy weather with a cup of hot tea

Code2cook said... Reply To This Comment

wow, love this version of pakora. with moong dal definitely it nutritious but so delicious with chutney. A perfect snack in monsoon and evening tea time. Bookmarking.

BIPUL SHAH said... Reply To This Comment

Wah!Its already bringing water in my mouth. It looks complete and well cooked. Thanks for sharing such a nice recipe.