How to make Dal Vada -

Studded with mixed nuts and moong sprouts this dal vada is perfect for the festive season. It is perfect to have as an evening snack along with some garma garam chai. Also great if guests are coming over!

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Moong sprouts (अंकुरित मूंग )

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Dal Vada checkout Dal Kabab, Puran Poli. You can also find more Snacks and Starters recipes like Chicken 65, Sabudana Aloo Puri, Kathi Roll, Chaap Fry.

Dal Vada

Dal Vada Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 4-5 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dal Vada Recipe

  • Split Bengal gram (chana dal) soaked for 3-4 hours 1½ cups

  • Moong sprouts ½ cup

  • Carrot grated 1 medium

  • Onion finely chopped 1 medium

  • Fresh coriander leaves chopped 1 tablespoon

  • Curry leaves 8-10

  • Green chillies 1-2 + to serve

  • Almonds 8-10

  • Raisins 2 tablespoons

  • Salt to taste

  • Coconut oil for greasing and brushing

  • Fresh coriander sprigs for garnishing

  • Chutney

  • Almonds 5-6

  • Fresh coriander leaves chopped 1 tablespoon

  • Green chillies 2

  • Scraped coconut ½ cup

  • Salt to taste

  • Coconut oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Dried red chillies 1-2

  • Curry leaves 4-6

Method

Step 1

Preheat air fryer to 180º C.

Step 2

Coarsely grind together drained Bengal gram and moong sprouts in a food processor.

Step 3

Take carrot, onion, coriander leaves and curry leaves in a bowl.

Step 4

Roughly chop green chillies and add to carrot mixture. Roughly chop almonds and add to the bowl along with raisins, salt and ground mixture. Mix well.

Step 5

Grease your palms with some coconut oil, divide the mixture into equal portions, shape them into balls and flatten slightly.

Step 6

Place the vadas into the air fryer basket, fit it to the fryer and air fry for 15-20 minutes or till golden and crisp, brushing some coconut oil once in between.

Step 7

To prepare chutney, grind together almonds, coriander leaves and broken green chillies to fine mixture.

Step 8

Add coconut and grind. Add 1-2 tablespoons water and grind again to a smooth mixture.Transfer into another bowl, add salt and mix.

Step 9

Heat coconut oil in a non-stick tempering pan. Add mustard seeds and let them splutter.

Step 10

Discard the stem from dried chillies, roughly chop and remove seeds.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.