Gujarati Dal Vada Recipe | Chilke vali moong dal vada - Lentil fritters.

Vegan, flavorful and so addictive, this Gujarati Dal Vada is easy to make at home and requires only a handful of ingredients.
These are crispy from the outside and soft, spongy, and fluffy from the inside. This Gujarati snack is best enjoyed during the rainy season with sliced onions, green chutney, fried green chilies on the side, and of course a hot cup of tea.
These crispy dal vadas are perfect for entertaining and make a delicious appetizer for a small get-together, party, or any occasion. These are so addictive that you can’t stop eating them.
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Notes, pro-tips, and quick FAQs
Adjust the green chilies according to your taste.
While grinding, do not add water at all. Just pulse the lentils twice or thrice in short intervals for a very coarsely ground batter.
I like to fry these vadas in peanut oil for that amazing flavor. You can use any oil.
Want to skip the rubbing and removing skin steps? Use half of yellow moong dal (without skin) and half of moong dal with skin.
Do stir or whisk the batter well for about 4 to 5 minutes to aerate and fluff up the batter. This makes the spongy, light, and fluffy dal vada from inside.
You can add 2-3 cloves of garlic while grinding the dal.
If the ground dal paste seems loose, you can add rice flour to thicken it & deep-fry them immediately.
After adding onions and cilantro to the dal batter, deep-fry the vadas immediately. The onion will make the batter lose and watery.
Make sure to keep the flame at medium and even while deep-frying to ensure even cooking of the vadas.
To keep fried vadas crispy for a long time, make sure the batter consistency is perfect and you fry them in medium flame until crispy and golden.
Avoid soaking dal for more than 5 hours. Soaking them for a longer time will not make them crispy and crunchy.
The consistency of the ground mixture is thick and coarse. Do not make it fine.
You can easily scale the recipe and halve or double the recipe.
To make a gluten-free version, skip the asafetida or add gluten-free asafetida.
How to Store?
The batter can be stored for 3-4 days in the refrigerator. You can make vadas freshly as you need.
If you have leftover vada, you can store it 3 to 4 in the fridge. You can also freeze them for 3 to 4 months in an air-tight container.
Can you use other lentils for these vadas?
You sure can!
You can use chana dala instead of moong dal. Mixed lentils work great too.
Can you cook these vadas in an Appe pan too?
You sure can!
Heat the Appe pan on medium heat.
Brush the cavities of the Appe pan with oil.
Place the dal vadas in the greased cavities of the Appe pan.
Brush vadas on top with oil.
Cover and cook on medium-low heat for 6-8 minutes until golden brown, turning them halfway through the cooking process.
How to make masala vada extra crispy?
Deep-fry these vadas the second time over a low flame to make them extra crispy.
How to serve?
Roadside vendors in Ahmedabad serve dal vada with onion and fried green chilies. But you can serve it with green chutney, ketchup, or coconut chutney.
What to do with leftover batter?
You can make moong dal dhokla or moong dal chilla with leftover batter.
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Detailed Recipe
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[@Azuredblu]

Could this be pan fried instead

[@majithiyajija5308]

શું મગની દાળ ‌ફોતરા વગરની લય શકીયે?

[@Cookingcarnival]

Yes.