Sunday, 22 December 2013

Moong Daal Vada – A Famous Gujarati Snacks

Daal Vada or Gujarat na Daal Vada, a famous Gujarati all time snacks to be enjoyed. It’s so yummy, crispy and delicious along with the combination of chopped onions and fried chilies. It’s on high demand especially during the Monsoon. If you’ve been to Gujarat and haven’t tried this, then you’ve missed a lot. So next time don’t forget to have a try of Gujarat na Daal Vada.

Since it’s my favorite snacks here at Ahmedabad, so I’m gonna share it for my followers.

For Vada Preparation:
    • 1 Cup  split Yellow Moong Daal
    • 1 Cup  split Green Moong Daal
    • 2/3 Cup Chana Daal
    • 1/3 Cup Whole White Urad Daal
    • 10-12 Fresh Green Chilies
    • 2-3" fresh Ginger
    • 8-10 Cloves Garlic
    • 1 tsp Ajwain seeds
    • 1 tsp Fennel seeds
    • 1 tsp Cumin seeds
    • 1/3 Cup Curry leaves
    • Pinch of Baking Soda
    • Oil for deep fry
    • Salt to taste
For Serving Purpose:
    • Green Chilies to Serve
    • 1 Big Size Chopped Onion to Serve
    • Lemon Juice
  • First Clean, wash and soak all the daals properly 6-7 hours. It’ll be better if you soak them overnight.
  • Then drain the water completely. From 2/3 of Chana daal, keep 1/3 Cup Chana daal separate. Mix Rest 1/3 Chana daal along with the other 3 daals.
  • Now place all the daals in a mixer/grinder and grind them all to a coarse mixture with the Green Chilies, Ginger and Garlic. Add some water if required, but be sure that the mixture is not runny.
  • Roast dry the ajwain, fennel and cumin seeds for few minutes on non-stick pan and then grind it and to the coarse daal mixture. Chopped the curry leaves and also add them to this mixture.
  • Now add required Salt and Soda and mix everything.
  • Now add the separate 1/3 Cup Chana daal to this mixture.
  • Now take oil required for deep frying in a pan and put it on low flame.
  • Make small balls from this daal mixture and put the balls in the heated oil one after another.
  • Fry the balls on a low-medium flame until they turn brown in color. The vada should be crispy outside and soft inside.
  • Now take out the Daal Vada balls from the pan, when they turn brown.
  • Fry Green chilies and sprinkle salt on them. Add lemon juice to the chopped onion.
Now your Daal Vada is ready. Serve them hot with the Fried Green Chilies and Chopped Onions. You can also try them with Ketchup if required.

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