Mix Dal Vada (Soft & Spongy)
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5.0
6 reviews
Excellent
Mix Dal Vada (Soft & Spongy)
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A tasty recipe of Mix Dal Vada made with the goodness of both black gram (urad dal) and green gram (moong dal), spices and herbs. Makes for a delicious snack with a side of chai or coffee during rainy monsoon days.
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Ingredients
- ½ cup urad dal (husked & split black gram)
- ½ cup moong dal (husked split moong lentils)
- water as needed to soak lentils
- 1 to 3 tablespoons water or add as required to grind or blend the lentils
- 1 inch ginger - peeled and roughly chopped
- 1 green chilli (hari mirch), roughly chopped
- ¼ teaspoon cumin seed
- ½ teaspoon peppercorns - crushed, optional
- 1 tablespoon curry leaves - chopped
- 1 tablespoon Coriander leaves - finely chopped, optional
- 1 pinch asafoetida (hing)
- salt as required
- 1 tablespoon suji - finer textured, (rava or semolina) or add as required, optional
- oil as needed for deep frying
Instructions
- Soak the lentils overnight in enough water overnight or for 5 to 6 hours.
- Drain all the water and then grind the soaked lentils with ginger, green chilli and asafoetida in a powerful sturdy blender or mixer-grinder.
- Add very little water while grinding; from 1 tablespoon to 3 tablespoons. Add water part by part and grind or blend the lentil mixture.
- Grind the lentils to a smooth and fine consistency. The batter should be thick, smooth and fluffy.
- Transfer the mixed lentils batter in a bowl.
- Add salt, cumin seeds, crushed peppercorns, curry leaves and coriander leaves to the batter.
- Add 1 tablespoon of suji or rava (semolina) to the batter. Mix very well.
- Heat oil in a kadai (wok) on medium heat.
- When the oil is moderately hot, carefully drop spoonfuls of the batter in the oil.
- One the vadas looks light golden, turn them over with a slotted spoon and continue to fry.
- Deep fry the vadas till golden brown and crisp, turning over with the slotted spoon as needed.
- Remove the vadas with a slotted spoon and place them on paper kitchen towels to remove excess oil.
- Serve Mix Dal Vada hot with some coconut chutney or green chutney.
Notes
- The key to get soft urad dal or moong dal vadas is the soaking time. Soaking overnight or soaking at least for 5 to 6 hours helps in making the vadas soft.
- Another important factor is grinding. Ensure to grind or blend to a smooth fluffy batter. Add water in intervals when grinding.
- In a bowl, stir the vada batter briskly with a spoon for a couple of minutes. This helps to aerate the batter which helps in making the mix dal vada soft, fluffy and light.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
44g
(15%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Sodium
451mg
(19%)
Potassium
35mg
(1%)
Fiber
11g
(44%)
Sugar
1g
(2%)
Vitamin A
457IU
(9%)
Vitamin B1 (Thiamine)
0.04mg
Vitamin B2 (Riboflavin)
0.04mg
Vitamin B3 (Niacin)
114mg
Vitamin B6
0.01mg
Vitamin C
201mg
(223%)
Vitamin E
6mg
Vitamin K
2µg
Calcium
83mg
(8%)
Vitamin B9 (Folate)
1168µg
Iron
4mg
(22%)
Magnesium
8mg
Phosphorus
13mg
Zinc
0.1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 451mg | 19% |
| Potassium | 35mg | 1% |
| Fiber | 11g | 44% |
| Sugar | 1g | 2% |
| Vitamin A | 457IU | 9% |
| Vitamin B1 (Thiamine) | 0.04mg | |
| Vitamin B2 (Riboflavin) | 0.04mg | |
| Vitamin B3 (Niacin) | 114mg | |
| Vitamin B6 | 0.01mg | |
| Vitamin C | 201mg | 223% |
| Vitamin E | 6mg | |
| Vitamin K | 2µg | |
| Calcium | 83mg | 8% |
| Vitamin B9 (Folate) | 1168µg | |
| Iron | 4mg | 22% |
| Magnesium | 8mg | 2% |
| Phosphorus | 13mg | |
| Zinc | 0.1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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