"Mix Daal Vada - Crunchy, crispy and easiest snack to prepare. This recipe is a little variation of popular Moong Daal Vada recipe. I used varieties of daal to make it tastier, healthier & kids friendly too. This vada are super yum prepared with coarse blend of mixed daal, onion, ginger, chilies and spices. Give a try to this recipe, serve hot and enjoy with a cup of tea."
Cuisine: Indian | Recipe Category: Appetizer | serving: 5-6 Plates
Soak Time: 2 Hours | Prep Time: 10 Minutes | Cook time: 30 Minutes
Soak Time: 2 Hours | Prep Time: 10 Minutes | Cook time: 30 Minutes
Ingredients
Mixed Daal/Lentils (You can choose any daal as per your taste and preference)
1.
|
Moong
Daal/ Split yellow gram
|
1
cup
|
2.
|
Green
Moong Daal/Split Green gram
|
½
cup
|
3.
|
Chana
Daal/Split Bengal gram
|
½
cup
|
4.
|
Urad
Daal/Split Black gram
|
½
cup
|
5.
|
Chawli/Black
eyed beans
|
½
cup
|
Spices & Other Ingredients
1.
|
Onion,
chopped
|
1
large
|
2.
|
Scallion/Spring
onion, chopped
|
½
cup
|
3.
|
Fresh
coriander leaves, chopped
|
½
cup
|
4.
|
Ginger,
finely chopped
|
2
Tsp.
|
5.
|
Chilies,
chopped
|
3-4
|
6.
|
Red
chili powder
|
1
Tsp.
|
7.
|
Coriander
seeds, crushed
|
1
Tsp.
|
8.
|
Hing/Asafetida
|
¼
Tsp.
|
9.
|
Salt
|
To
tatse
|
Step By Step Instruction: [Hide Images]
- Pick, wash and soak mix daal/lentils for at least 2 hours in water.
- Later grind soaked mixed daal to a coarse paste using very little water.
- Chop onion, scallion, coriander leaves, ginger and chilies,
- In a big mixing bowl add all the ingredients- grind daal, chopped onion, scallion, coriander, ginger, chilies, crushed coriander seeds and season with red chili powder, hing and salt. Mix well. Vada batter is ready.
- Heat oil in frying pan on medium heat.
- Once oil is hot enough put spoonful vada batter in hot oil using hand or spoon.
- Fry the vadas until golden brown and crispy on medium flame.
- Fry the remaining vadas in small batches.
- Serve hot with Mint Coriander Chutney/Green Chutney, Tamarind chutney or Tomato Ketchup.
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Quick Tips
- Oil temperature for frying: It’s very important to know perfect oil temperature for frying crispy Pakoras. If the oil is too hot the Pakoras will not be cooked properly and won’t be crisp; if the oil is not hot enough, the Pakoras will be greasy and take long time to cook.
- Choice of daal/lentils: You can choose any varieties of daal as per your choice and preference. You can make vada with just one variety also like split yellow moong daal, Split green moong daal or Urad daal.
- Kids friendly: Skip using chilies and ginger and make them kids friendly
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