Dal Vada
These delicious super easy gluten free fritters known as Dal Vada are best served piping hot in cold or rainy weather. They taste so good dipped in green cilantro chutney. They are gluten free and vegetarian.
Servings: 4 servings
Ingredients
- 1 cup chana dal washed and soaked
- ½ cup moong dal washed and soaked
- 3-4 garlic cloves
- 4-5 green chilies less or more
- 1 inch piece ginger
- 1 medium sized onion chopped
- ½ cup cilantro chopped
- 1 tsp salt
- ¼ tsp turmeric powder
- ½ tsp Eno soda optional
- Oil neutral, deep frying
Instructions
- Take chana dal and split yellow moong dal, wash it with water couple of times and soak it for about 4-6 hours.
- Once the dal is soaked, you can visibly see that it has doubled in size and is soft when you try to pinch it. Drain the water completely from soaked lentils.
- Add it to a food processor, along with ginger, garlic and green chilies. Grind it to a coarse texture and remove it in a bowl. Do not add water, also coarse texture gives nice crispy taste. If you use blender or other type of equipment, just be mindlful of coarse texture. Do not process it until it is smooth.
- Add, seasoning – salt and turmeric powder. Add in chopped onions and chopped cilantro too. Give it a good mix. The more you mix, the lighter the batter becomes.
- Just when the oil is heating up, add some soda and mix it very vigorously.
- Heat up oil at around 350 F, medium heat. Once oil is hot, add the fritters with a spoon or just your hands.
- I would suggest try frying one and see if it holds up the shape. Sometimes, it might disintegrate in the oil- then add 1 tbsp of besan (chickpea flour) and 1 tbsp rice flour can also be added for binding.
- Fry them on each side for about 1-2 minutes until they are golden brown. Remove them on a paper towel lined tray.
- Serve them with some fried chilies and green chutney.
Notes
- To fry green chilies, make a slit into them so that they do not burst in oil. I like to remove seeds as well.
- You can also add split green moong dal about ¼ cup instead of ½ cup of yellow moong dal.
- Chana dal gives crispy texture and moong dal adds softness to the batter.