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
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


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